This classic soup has a rich, velvety texture with the perfect balance of acidity from the tomatoes and sweetness from sautéed onions and garlic. Fresh basil brings a fragrant, herbaceous note. Adding grilled cheese croutons makes it a nostalgic, satisfying meal for cold February days.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 can (28 oz) whole San Marzano tomatoes
- 2 cups vegetable broth
- 1/4 cup heavy cream (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Bread, butter, and cheddar for grilled cheese
Method:
Step 1 – Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.
Step 2: Add tomatoes and simmer. Pour in the can of whole San Marzano tomatoes and crush them with the back of a spoon. Add 2 cups of stock (vegetable or chicken) and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to let the flavours meld.
Step 3: Blend the soup. After simmering, use an immersion blender to blend the soup until smooth. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. Return the soup to the pan, stir in the chopped basil, and season with salt and pepper to taste. If desired, stir in 1/4 cup heavy cream for added richness.
Step 4: Make the cheese croutons. Preheat a non-stick pan over medium heat. Butter one side of each slice of bread. Place one slice (butter-side down) in the pan, add cheese on top, and sandwich with the other slice (butter-side up). Cook for 2-3 minutes on each side until golden and the cheese is melted. Remove from the pan, let cool for a minute, and cut into bite-sized croutons.
Step 5: Ladle the warm tomato basil soup into bowls. Top with the cheese croutons, a drizzle of olive oil, or an extra sprinkle of basil for garnish. Serve immediately and enjoy!
