This creamy, comforting Tomato Basil Soup is bursting with robust tomato flavor!  Finished with a drizzle of balsamic and served with Burrata Caprese Grilled Cheese Croutons, this soup is ultimately delicious!

PicMonkey Collage1 Tomato Basil Soup with caprese crutons-42I don’t know about the weather ‘round your parts, unless you live in Buffalo.  Then I know all about your weather woes.  Since, it has made national headlines and I have relatives who are crazy enough to live there*.

Tomato Basil Soup with caprese crutons-118But, the weather here in Florida has been wack-a-do.  Hot one day, cold the next three.  Sticky hot for two days, then back to cold again with gusts of wind.  It has been a sick cycle carousel, literally. (And I am not referring to a line from the popular pop rock song).

Tomato Basil Soup with caprese crutons-101Make up your mind already, gosh-dang-neb-it!  All this back and forth has been making me sick, sick, SICK!  My body and sinuses are not happy campers at the moment.

Tomato Basil Soup with caprese crutons-182With all this feeling like crap business going on, I have been seriously craving big bowls of comfort food.  Well, I definitely found that, in this heavenly bowl of, good for the soul, soup.

PicMonkey Collage3Tomato Basil Soup with caprese crutons-121Creamy Tomato Basil Soup with Caprese Croutons and a Balsamic Reduction Drizzle.

Tomato Basil Soup with caprese crutons-137I adore, and swoon over, Caprese salad.  If it is on a menu I will normally want to order it, and go splitzy with Boy as a starter… before our other appetizer. 🙂  So, I wanted to spin one of my favorites into a soup and sandwich combination… Waving of culinary wand… ‘Ta-Da!’  Pretty sure I nailed it.

Tomato Basil Soup with caprese crutons-187The soup itself is creamy, comforting, savory, bursting with robust tomato flavor and finished with fresh basil for a little punch.

tomato basil soup2-46Then, there are the killer croutons.  They add crunchy texture, cheesy flavor and buttery appeal to an already kick arse meal.  This soup is everything.  And then some.

tomato basil soup2-22The balsamic reduction accompanying drizzle is optional, but highly recommended.  The acidity and tartness of the vinegar cuts through, and pairs with, the cream in the soup perfectly.  Not to mention, it is fantastic with the Caprese croutons.

Tomato Basil Soup with caprese crutons-206When I state ‘You must make this now!’… I mean you must make this right this very instant.  And, you do not need to be under the weather to enjoy every last slurp and crunch of this delectable red, creamy beauty.

Tomato Basil Soup with caprese crutons-212I pinkie promise, you are going to thank me for sharing this recipe with you.

PicMonkey Collage2 Tomato Basil Soup with caprese crutons-231-xoxo-


*Aunt Tee and Uncle Steve- So glad you made it through that Buffalo weather debacle!  But, why exactly do you guys still live there?  😉  Love you both.PicMonkey Collage4

Tomato Basil Soup with Caprese Grilled Cheese Crutons
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This creamy, comforting Tomato Basil Soup is bursting with robust tomato flavor! Finished with a drizzle of balsamic and served with Burrata Caprese Grilled Cheese Croutons, this soup is ultimately delicious!

Course: Soup
Cuisine: American
Servings: 6
Calories: 485 kcal
Author: Cheyanne Bany
  • Soup:
  • 2 TBS Extra Virgin Olive Oil
  • 1 Medium Yellow Onion – peeled and roughly diced
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Dried Bay Leaf
  • ½ tsp Dried Oregano
  • 4 Cloves Garlic – minced
  • 2 (28 oz.) Cans Tomatoes (peeled, whole tomatoes. Do not drain. Preferably San Marzano if available)
  • 1 TBS Granulated Sugar
  • 1 TBS Light Brown Sugar , packed
  • 1 Cup reduced sodium Chicken Stock (you can substitute Vegetable Stock)
  • 2/3 Cup Half and Half (you can substitute Heavy Cream)
  • 6 Large Basil Leaves – roughly chopped
  • ¾ tsp Salt , plus more to taste
  • ¾ tsp Pepper , plus more to taste
  • Grilled Cheese:
  • 4 Slices Sourdough Bread
  • 8 oz Burrata Cheese – sliced in ½
  • 2 oz Parmesan Cheese – thinly sliced
  • 6-8 Basil Leaves
  • 4 TBS Butter , divided
  • 4 tsp Mayonnaise , divided
  • Salt , to taste
  • Optional Garnishes: Basil Leaves
  • Balsamic Vinegar Reduction:
  • ¼ Cup Balsamic Vinegar
  • 1 tsp Granulated Sugar
  1. Heat oil in a large stockpot (or Dutch oven) over medium heat. Add the onion, red pepper flakes, bay leaf and dried oregano. Season with measured salt and pepper.
  2. Cook until onions are soft and translucent, about 5-8 minutes, stirring occasionally.
  3. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  4. Add the tomatoes (with their juices) and both sugars. Bring contents to a simmer. Cook 3-4 minutes, using the back of a wooden spoon or potato masher to slightly break up tomatoes.
  5. Add the stock and increase heat to high to bring soup to a gentle boil. Reduce heat to a simmer over medium-low to medium heat. Simmer for 15 -20 minutes, until soup has thickened slightly.
  6. Remove the bay leaf and discard. Add the half and half and basil leaves. Taste and adjust seasoning with salt and pepper.
  7. Use an immersion blender to puree the soup to desired consistency.*
  8. Meanwhile Make the Balsamic Vinegar Reduction (if using): Combine the vinegar and sugar in a small, heavy bottomed saucepan. Bring contents to a boil over medium high heat. Reduce heat to a low simmer and cook until reduced by 1/2, about 8-10 minutes, stirring occasionally.
  9. Meanwhile Make the Grilled Cheese Sandwiches: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or nonstick sauté pan) over medium heat. Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes. Transfer bread, TOASTED SIDE UP, to a clean work surface.
  10. Spread the mayonnaise evenly on the toasted side of each piece of bread. Evenly divide, and arrange, the cheeses and basil leaves on top of 2 pieces of bread. Top with remaining 2 pieces of bread, toasted and mayonnaise side facing inward.
  11. Reduce heat under griddle pan to medium low. Melt another 1/3 of the butter. Once melted, add the sandwiches. Cook until golden brown on bottom, about 5 minutes. Spread the top, untoasted side, of the sandwich with remaining butter and flip over. Continue to cook the sandwich until golden brown, an additional 5 minutes.
  12. Remove grilled cheese to a cutting board and allow to cool slightly. Cut into 1’’ cubes.
  13. Serve the warm soup garnished with grilled cheese croutons, basil leaves, and a small drizzle of balsamic vinegar.
Recipe Notes

Yield: About 8 Cups of Soup

*If you do not own an immersion blender, carefully transfer the soup to a blender. In BATCHES, do not fill the blender, puree the soup to desired consistency.

*Nutritional Information includes soup AND grilled cheese croutons.

Nutrition Facts
Tomato Basil Soup with Caprese Grilled Cheese Crutons
Amount Per Serving
Calories 485 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 64mg 21%
Sodium 779mg 32%
Potassium 492mg 14%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 11g
Protein 18g 36%
Vitamin A 36.9%
Vitamin C 24.9%
Calcium 38.7%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.