About the Recipe
Is there anything more comforting than the classic pairing of tomato soup and grilled cheese? This recipe takes that timeless favorite and elevates it, transforming a simple meal into a gourmet, inviting experience. We start with a rich, velvety tomato soup, simmered with aromatic herbs and finished with a touch of heavy cream for luxurious smoothness.
But the real showstopper is the finishing touch: crispy, bite-sized grilled cheese croutons. Made from your favorite bread and cheese, these golden squares of melty goodness are perfect for scattering over the top of your steaming bowl. Each spoonful offers a delightful contrast of textures—the silky, warm soup and the crunchy, cheesy croutons. It's a taste of nostalgia and pure comfort, perfect for a cozy night in or a rainy afternoon.
Ingredients
1 stick unsalted butter
4 large carrots, diced
2 medium yellow onions, diced
3 cans whole tomatoes, crushed roughly by hand
4 cups low-sodium chicken stock
¼ teaspoon baking soda, plus more as needed
1 cup heavy cream
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground cayenne, or more to taste
1 cup fresh basil leaves, cut into chiffonade
Preparation
In a 6-quart stainless steel pot, melt one stick of butter over medium heat until it foams. Add diced carrots and onions.
Stir occasionally and cook the mixture until the butter browns on the bottom, about 15 minutes.
Add three cans of crushed tomatoes and four cups of chicken stock to the pot.
Continue cooking, stirring occasionally, until the soup thickens significantly, about 1.5 hours.
Adjust the heat to maintain a gentle simmer.
Taste the broth; if it’s too sharp or acidic, add ¼ teaspoon of baking soda and stir well. The mixture will foam initially. Taste and repeat if necessary.
Use an immersion blender to purée the soup until smooth. Alternatively, cool the soup until no longer steaming before puréeing it in a countertop blender.
Stir in cream and season with salt, black pepper, and cayenne pepper to taste.
Reheat the soup before serving. Just before serving, stir in fresh basil.
Tomato soup can be stored in a sealed nonreactive container in the refrigerator for up to a week or in the freezer for up to six months.
Notes