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Cozy Crockpot Tomato Basil Soup with Crispy Grilled Cheese Croutons

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A velvety, hands-off crockpot tomato basil soup that simmers all day, paired with buttery, crispy grilled cheese croutons. Perfect for a comforting, crowd-pleasing meal that feels like a hug in a bowl.

Ingredients

Scale
  • 1 (28 oz) can whole San Marzano tomatoes, crushed by hand
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 1 medium carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 cups low-sodium vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • ¼ cup packed fresh basil leaves
  • 4 thick slices sourdough bread
  • 4 ounces sharp cheddar cheese, grated
  • 2 tablespoons unsalted butter, softened
  • Optional garnishes: heavy cream or coconut milk, fresh basil ribbons, grated Parmesan cheese, crushed croutons

Instructions

  1. Prep the aromatics: Dice the onion, smash the garlic cloves, and roughly chop the carrot and celery.
  2. Add everything to the crockpot: Place the crushed tomatoes, onion, garlic, carrot, celery, broth, dried oregano, dried basil, red pepper flakes (if using), butter, and 1 teaspoon of salt into the slow cooker. Stir well.
  3. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the tomatoes break down and the carrot is tender.
  4. Blend until smooth: Let the soup cool for 5 minutes. Use an immersion blender directly in the pot to blend until smooth. Alternatively, blend in batches in a regular blender, venting the lid.
  5. Stir in the fresh basil: Add the fresh basil leaves and stir until wilted. Taste and adjust salt and pepper. Add a splash of heavy cream or coconut milk if desired.
  6. Make the grilled cheese croutons: Heat a cast iron skillet over medium heat. Spread softened butter on one side of each bread slice. Place 4 slices butter-side down, divide the grated cheese on top, and cover with the remaining bread slices, butter-side up. Cook for 2-3 minutes per side until golden brown and cheese is melted. Let rest for 1 minute, then cut into 1-inch squares.
  7. Serve immediately: Ladle the soup into bowls and top with a generous handful of grilled cheese croutons. Garnish with fresh basil ribbons and Parmesan if desired.

Notes

Don’t skip the carrot—it adds natural sweetness and silky texture. Crush tomatoes by hand for better flavor. Let soup cool before blending to avoid splattering. Make croutons fresh for best crunch. Soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot tomato basil soup, slow cooker tomato soup, grilled cheese croutons, comfort food, easy soup recipe, hands-off dinner, meal prep soup

Find it online: https://tastytuck.com/cozy-crockpot-tomato-basil-soup-with-crispy-grilled-cheese-croutons/