Print

Cozy Slow Cooker Tomato Basil Soup with Easy Grilled Cheese Croutons

cozy slow cooker tomato basil soup - featured image
Print Recipe

A velvety slow cooker tomato basil soup made with simple pantry ingredients, topped with crispy grilled cheese croutons for the ultimate comfort meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • Two 28-ounce cans crushed tomatoes (preferably San Marzano)
  • 2 cups low-sodium vegetable broth or chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • 4 slices sourdough or country bread, cut into 1-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Sauté the aromatics: In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds more.
  2. Transfer to slow cooker: Scrape onion and garlic mixture into slow cooker. Add crushed tomatoes, vegetable broth, brown sugar, dried oregano, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir to combine.
  3. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  4. Blend until smooth: Turn off slow cooker. Use an immersion blender to puree soup until smooth. If using a countertop blender, let soup cool for 10 minutes, then blend in batches.
  5. Finish with basil and balsamic: Stir in chopped fresh basil and balsamic vinegar. If using, stir in heavy cream or coconut milk. Taste and adjust seasoning.
  6. Make grilled cheese croutons: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss bread cubes with melted butter, garlic powder, and a pinch of salt. Spread in a single layer on baking sheet. Bake for 8 minutes, then sprinkle shredded cheese over bread cubes. Bake for another 4-5 minutes until cheese is melted and bread is golden. Let cool for 2 minutes.
  7. Serve: Ladle hot soup into bowls and top with grilled cheese croutons. Garnish with extra basil leaves if desired.

Notes

Don’t skip sautéing the aromatics for deeper flavor. Add basil at the end to keep it bright. For a smoother soup, strain through a fine-mesh sieve after blending. Make croutons fresh for best crunch.

Nutrition

Keywords: slow cooker tomato basil soup, grilled cheese croutons, tomato soup, comfort food, easy soup recipe

Find it online: https://noshbelle.com/cozy-slow-cooker-tomato-basil-soup-with-easy-grilled-cheese-croutons/