Homemade Tomato Basil Soup with Cheese Toasts
Cozy up with a bowl of rich, velvety homemade tomato basil soup paired with irresistibly crisp and gooey cheddar cheese toasts. This comforting recipe combines the robust flavor of simmered whole canned tomatoes, fragrant fresh basil, and a touch of heavy cream for the ultimate creamy texture. The soup comes together in just 40 minutes, making it a perfect weeknight meal. The golden, buttery cheese toasts bake to perfection, offering the ideal companion for dipping into the soup's tangy, herbaceous goodness. Whether you’re seeking a hearty lunch or a satisfying dinner, this recipe is a crowd-pleaser that’s packed with classic flavors and easy-to-follow steps. Perfect for any season, this timeless duo transforms simple ingredients into a restaurant-worthy culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 ounces canned whole peeled tomatoes
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon sugar
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices sliced bread
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned tomatoes, including their juice, and break them up with a spoon.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the fresh basil leaves, sugar, salt, and black pepper. Stir well.
Simmer uncovered for 15 minutes to allow the flavors to meld.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Return the soup to the pot and stir in the heavy cream. Adjust seasoning with additional salt or pepper if needed.
Keep the soup warm on low heat while you prepare the cheese toasts.
Preheat the oven to 375°F (190°C).
Spread butter on one side of each slice of bread and place them on a baking sheet, buttered side down.
Sprinkle shredded cheddar cheese evenly over the top of each bread slice.
Bake for 5-7 minutes, or until the cheese is melted and bubbly.
Serve the soup hot in bowls with the cheese toasts on the side for dipping.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 54.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1229 mg | 95% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
