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Cozy Slow Cooker Tomato Basil Soup with Grilled Cheese Croutons

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This slow cooker tomato basil soup is incredibly easy to make, with a velvety texture from cream cheese and topped with crispy grilled cheese croutons. It’s the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1/4 cup fresh basil leaves, packed, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter, softened
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Heat olive oil in a small skillet over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
  2. Add crushed tomatoes, diced tomatoes with juices, vegetable broth, fresh basil, dried oregano, red pepper flakes (if using), sugar, salt, and pepper to the slow cooker. Stir to combine.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. About 30 minutes before serving, remove basil leaves. Use an immersion blender to blend soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  5. Stir in softened cream cheese cubes until melted and smooth. Pour in heavy cream and stir. Adjust seasoning with salt, pepper, or sugar if needed. Keep soup on WARM.
  6. Heat a large skillet or griddle over medium-low heat. Butter one side of each bread slice. Place 4 slices butter-side down on a plate. Divide cheddar and mozzarella evenly among those slices. Top with remaining bread slices, butter-side up.
  7. Cook sandwiches in skillet for 3-4 minutes per side until golden brown and cheese is melted. Let cool for a minute, then cut into 1-inch squares.
  8. Ladle soup into bowls, top with grilled cheese croutons, garnish with fresh basil ribbons and black pepper. Serve immediately.

Notes

For best flavor, use fresh basil. If using a regular blender, let soup cool slightly and blend in batches, removing center cap from lid to let steam escape. Grilled cheese croutons are best made fresh just before serving.

Nutrition

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

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