creamy tomato basil soup

I am obsessed with tomato soup and these garlic grilled cheese croutons take it to the next level. The soup is inspired by a café I stumbled upon in Amsterdam on a chilly day walking around the city. I went back for their tomato soup 3 days in a row and tasked myself with recreating my own version so I could have that cozy café feeling at home. The grilled cheese croutons are inspired by one of my favorite lunch spots in nyc, that used to serve grilled cheese sticks with a tomato dipping sauce. Sadly, no longer on their menu but this recipe fills the void.

Click here to watch the Reel I made of this recipe

creamy tomato basil soup

Servings

a big pot

Author

Nicole Dragon

INGREDIENTS
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon arrowroot starch
  • 2 garlic cloves, crushed
  • 2 28-ounce cans whole San Marzano tomatoes
  • 2 whole roasted red peppers (jarred), roughly chopped
  • 1.5 cups bone broth (sub for vegetable broth if you are vegetarian)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh basil
  • 1/2 cup coconut milk
  • salt and pepper

 

for the garlic grilled cheese croutons (optional, but encouraged)

  • 1 tablespoon softened butter
  • 2 slices of sourdough bread
  • sharp cheddar cheese
  • garlic powder
INSTRUCTIONS
  1. In a large pot, heat the olive oil and butter together over medium heat. Add the onions stirring occasionally until they are soft, about 10 minutes. Add in the crushed garlic and sauté until fragrant, about 2 minutes. Drop the heat to low and add in the arrowroot starch, stirring to thicken the onion mixture, careful not to burn.
  2. Stir in the whole tomatoes, jarred roasted red peppers and bone broth. Season with Italian seasoning, salt, pepper and red pepper flakes. Over medium heat, bring the soup to a boil and simmer for 15-20 minutes.
  3. Add in the basil and coconut milk. If you are using a blender, remove soup from the heat and let cool, then blend in batches. Do not blend hot liquid, it will explode!! If you are using an immersion blender, remove from heat and blend until smooth.
  4. Optional, but encouraged: Heat a skillet over medium low heat. Butter outer sides of the sourdough bread and arrange cheese on the inside. Sprinkle garlic powder on the outer slices so it sticks to the butter. Cook low and slow, flipping once golden brown and until cheese is melted. Slice into croutons and serve on top of the tomato soup.

 

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creamy tomato basil soup

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hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.  

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!

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