Broiling high-quality, canned San Marzano tomatoes intensifies their flavor, making this soup taste as if you’ve just plucked the tomatoes in the height of summer. Crunchy croutons made of cubes of grilled cheese add a fun, comfort-food feel.
Active time: 15 minutes | Total time: 50 minutes
Tomato Basil Soup With Grilled Cheese Croutons
Ingredients
- Cooking spray
- 1 28-oz. (794g) can low-sodium, whole peeled San Marzano tomatoes with juice
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 tsp fresh thyme, chopped
- 1 tbsp no salt-added tomato paste
- 1 tbsp all-purpose flour
- 1/2 cup water
- 2 cups (480g) low-sodium chicken or vegetable broth
- 3 tbsp fresh basil, chopped
- 2 slices 100% whole-grain bread
- 1 tbsp mayonnaise
- 1/2 cup (57g) cheddar cheese, grated
Directions
Line a rimmed baking sheet with foil and coat with cooking spray. Tear the tomatoes in half with your fingers, allowing the juices to drip back into the can. Reserve the juices. Arrange the tomatoes on the prepared baking sheet and sprinkle with the salt and pepper. Place the pan on an oven rack 6 inches (15cm) below the broiler. Broil the tomatoes, rotating the pan once, until blackened in places, about 10 minutes.
While the tomatoes are broiling, heat the olive oil in a soup pot over medium heat. Add the onion and thyme and sauté until the onion is tender, about 5 minutes. Reduce the heat to medium-low. Add the tomato paste and flour and cook, stirring constantly, for 1 minute.
Add 1/2 cup water, the reserved tomato juice and the broth; bring to a simmer. When the tomatoes are ready, add them to the pot, scraping any browned bits from the baking sheet into the soup. Reduce the heat to low and cook, uncovered, for 20 minutes.
Blend the soup in the pot with an immersion blender or in batches in a blender with the lid slightly ajar to allow steam to escape. Stir in the basil and keep warm over low heat.
For the croutons, spread the mayonnaise on one side of each piece of bread and place the bread mayonnaise-side down on a cutting board. Spread evenly with the cheese and top with the remaining bread, mayonnaise-side up, to make the sandwiches. Heat a large nonstick pan over medium heat. Add the sandwiches, reduce the heat to medium-low and cook until the cheese melts and the bread is golden brown, about 4 minutes per side. Cut the sandwiches into 1-inch squares. Serve the soup with the grilled cheese squares sprinkled on top.
Serves: 4 | Serving Size: 1 1/4 cups soup, about 1/4 sandwich
Nutrition (per serving): Calories: 244; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 15mg; Sodium: 349mg; Carbohydrate: 26g; Dietary Fiber: 6g; Sugar: 10g; Protein: 8g
Nutrition Bonus: Calcium: 12%; Vitamin D: 1%; Iron: 4%; Potassium: 889mg; Vitamin A: 4%; Vitamin C: 3%
Originally published April 24, 2020; Updated July 2026
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