Creamy Tomato Basil Soup with Grilled Cheese Bites

On a chilly evening, nothing beats a steaming bowl of tomato basil soup with something crunchy and cheesy for dunking. This creamy version starts with canned tomatoes, sweet onion and plenty of garlic, simmers until the flavors deepen and then gets blended with fresh basil and a splash of cream. The tiny grilled cheese bites on the side are crisp outside, gooey inside, and perfect for dipping.

In this post I will explain which tomatoes to buy, the ingredients, the step-by-step method for the soup and the bites, how to get a silky texture, variations, a make-ahead plan and how to store and reheat leftovers. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.

Why This Tomato Basil Soup Is a Keeper

Homemade tomato soup tastes nothing like the canned kind. It is brighter, richer and has a depth that only comes from cooking onions slowly in butter and simmering good tomatoes. And because it relies on pantry staples, you can make it any night of the week.

• Pantry friendly. Canned tomatoes, broth, onion and garlic are probably already in your kitchen.
• Velvety texture. A quick blend and a little cream make it silky without being heavy.
• Fresh basil flavor. Basil is added at the end, so it stays bright and sweet.
• Perfect for dunking. The grilled cheese bites are easy to dip and fun to eat.
• Ready in 45 minutes. Most of that time is hands-off simmering.

If you love a warm bowl on a cold night, you may also like my creamy pumpkin soup and my cozy French onion soup. You can find more in my soups and stews collection.

Choosing the Best Tomatoes

Good soup starts with good tomatoes. For a quick, reliable result, I use two 28-ounce (800 g) cans of whole peeled tomatoes. San Marzano-style tomatoes are sweet and low in acid, but any good-quality whole peeled tomatoes will work.

Whole peeled tomatoes have the best flavor and texture, and they blend into a smoother soup than diced tomatoes do. Diced tomatoes often contain firming agents that keep them from breaking down fully. Crushed tomatoes can be used if you are in a pinch.

When fresh tomatoes are ripe in summer, you can roast about 3 pounds (1.35 kg) of them with olive oil and garlic until jammy, then use them in place of one can. The soup will taste even brighter.

Ingredients for the Soup

• Whole peeled tomatoes: Two 28-ounce (800 g) cans, with their juices.
• Butter and olive oil: Butter for richness and oil to keep it from browning too fast.
• Yellow onion: One large, diced, for sweetness.
• Garlic: Four cloves, minced.
• Tomato paste: Adds concentrated tomato flavor.
• Chicken or vegetable broth: Two cups (480 ml), for a lighter body.
• Heavy cream: Half a cup (120 ml), for a creamy finish.
• Fresh basil: A big handful of leaves, plus a few for serving.
• Seasonings: Salt, black pepper, a pinch of sugar and a pinch of red pepper flakes.

To keep the soup dairy free, replace the butter with olive oil and the cream with full-fat coconut milk or a cashew cream. The flavor will be a little different but still delicious.

Ingredients for the Grilled Cheese Bites

• Sandwich bread: 8 slices of sturdy white or sourdough bread.
• Cheese: About 8 ounces (225 g) of shredded or sliced cheddar, mozzarella or a mix. Sharp cheddar gives the most flavor.
• Butter: Softened, to spread on the outside of the bread.
• Optional garlic powder or grated parmesan: A pinch adds extra taste to the crust.

Choose bread with a firm crumb that will not squash when you cut it. Thicker slices make plumper bites, while thin slices give crunchier ones.

How to Make Tomato Basil Soup

A heavy Dutch oven or soup pot is ideal. It holds heat evenly and keeps the onions from scorching.

1. Soften the onion. Melt the butter with the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and cook for 6 to 8 minutes, stirring, until soft and translucent.
2. Add the garlic and paste. Stir in the garlic and tomato paste and cook for 1 to 2 minutes until the paste darkens slightly.
3. Simmer. Add the tomatoes with their juices, broth, sugar, red pepper flakes, salt and pepper. Bring to a simmer, breaking up the tomatoes with a spoon, and cook uncovered for 20 minutes.
4. Blend. Stir in the basil. Use an immersion blender to puree the soup until smooth, or blend in batches in a blender with the lid vented.
5. Finish. Stir in the cream, warm gently for 2 minutes and taste. Adjust the salt, pepper and sugar.

Do not let the soup boil hard after adding the cream. A gentle simmer keeps the texture silky.

How to Make the Grilled Cheese Bites

1. Build the sandwiches. Butter one side of each slice of bread. Place four slices butter side down, top with the cheese and cover with the remaining bread, butter side up.
2. Toast. Cook in a large skillet over medium-low heat for 3 to 4 minutes per side, until deep golden and the cheese is melted.
3. Cut. Rest for 1 minute, then cut each sandwich into 9 small squares with a sharp knife.
4. Serve. Pile the bites on a plate or skewer them on toothpicks, and serve alongside the hot soup.

Cooking over medium-low heat is the secret. High heat browns the bread before the cheese melts, and slow cooking gives you crunchy edges and a perfectly gooey center.

Tips for the Silkiest Tomato Soup

• Cook the tomato paste. A minute or two in the pot removes the raw edge and builds depth.
• Blend well. Keep blending for a full minute for a smoother, almost velvety texture.
• Vent the blender. Hot liquid expands, so remove the center cap and cover with a towel to avoid splatter.
• Add the basil late. Long cooking turns fresh basil dark and bitter.
• Season at the end. Taste after the cream goes in, because it softens the flavor.
• Strain for extra polish. Pour the soup through a fine sieve for a restaurant-smooth finish.

If you want a heartier bowl, pair this soup with my loaded potato soup on a soup night, or serve both as a double soup supper with salad.

Easy Variations

• Roasted garlic: Roast a whole head of garlic and squeeze the cloves into the pot before blending.
• Smoky tomato soup: Add 1 teaspoon of smoked paprika or use fire-roasted tomatoes.
• Parmesan rind: Simmer a parmesan rind in the soup for a savory, nutty depth.
• Spicy: Add a pinch more red pepper flakes or a spoonful of harissa.
• Chunky: Blend only half of the soup and leave the rest as small pieces of tomato.
• Pesto swirl: Top each bowl with a spoonful of pesto.
• Slow cooker: Combine all the soup ingredients except the cream and basil, cook on low for 6 hours, then blend and finish.

What to Serve with Tomato Soup

The grilled cheese bites are built right in, but there is plenty of room for more. A crisp green salad with a tangy vinaigrette makes a light, balanced meal, and crusty bread is always welcome.

For a bigger dinner, serve small bowls of soup as a starter before a baked pasta or a roast chicken. Kids love the mini sandwiches, and adults love them too.

On a cold, rainy night I like to set out a little dunking bar. Put the soup in a pot on the table, pile the cheese bites on a board and add small bowls of grated parmesan, chili flakes and extra basil, so everyone can personalize their bowl.

Make Ahead Plan

Tomato soup tastes even better the next day, so it is great for meal prep. Here is how I plan it.

Common Mistakes and How to Fix Them

Storage, Food Safety and Reheating

Cool the soup quickly and refrigerate it within 2 hours of cooking. The USDA has a clear guide to leftovers and food safety, including reheating advice. Store the soup in airtight containers for up to 4 days.

Reheat the soup over low heat, stirring often, until steaming hot. You can freeze it for up to 3 months. For the best texture, freeze it before adding the cream, then stir the cream in when you reheat. Store the grilled cheese bites separately, and recrisp them in a skillet or an air fryer at 350°F (175°C) for 3 to 4 minutes.

Frequently Asked Questions

Ready to cook? Here is the full printable tomato basil soup with grilled cheese bites recipe with exact measurements and estimated nutrition.

Creamy Tomato Basil Soup with Grilled Cheese Bites

Silky tomato basil soup made from canned tomatoes, garlic and cream, served with crispy grilled cheese bites for dipping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Soup

• 2 tablespoons unsalted butter 28 g
• 1 tablespoon olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cans whole peeled tomatoes 28 ounces each, with juices (800 g each)
• 2 cups chicken or vegetable broth 480 ml
• 1 pinch sugar
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 1 cup fresh basil leaves loosely packed
• 1/2 cup heavy cream 120 ml

Grilled cheese bites

• 8 slices sandwich bread
• 8 ounces cheddar or mozzarella shredded or sliced (225 g)
• 3 tablespoons unsalted butter softened

Method

 

Make the soup

1. Melt the butter with the olive oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6 to 8 minutes until soft.
2. Stir in the garlic and tomato paste and cook for 1 to 2 minutes.
3. Add the tomatoes with their juices, broth, sugar, red pepper flakes, salt and pepper. Simmer uncovered for 20 minutes, breaking up the tomatoes.
4. Add the basil and puree with an immersion blender until smooth. Stir in the cream and warm gently for 2 minutes.

Make the grilled cheese bites

1. Butter one side of each bread slice and build four sandwiches with the cheese, butter side out.
2. Toast in a skillet over medium-low heat for 3 to 4 minutes per side until golden and melted. Rest for 1 minute.
3. Cut each sandwich into 9 squares and serve with the hot soup.

Notes

Storage: Refrigerate the soup for up to 4 days or freeze without the cream for up to 3 months.

Dairy free: Use olive oil and coconut milk, and a dairy-free cheese.

Nutrition is an estimate per serving, including 4 to 5 grilled cheese bites.

I hope this cozy soup and sandwich pairing warms up your week. If you make it, please leave a comment and a star rating below and tell me how many bites you dunked. Happy cooking, friends!