Tomato Basil Soup with Grilled Cheese Crutons


By guest blogger Aaron Katzfey, the other chef in the yellow kitchen

Aaron here, and I’m excited to share this recipe with you. Since Leeann never lets me post a recipe, you know this one is delicious. Give it a shot, and you won’t be disappointed. This recipe makes a great, creamy tomato basil soup and the crutons give it a little more body and flavor as a topper. Leeann made a point to tell me my picture includes a bowl and plate that don’t match. Aaron doesn’t care. Focus on the deliciousness, not the ceramics.

Tomato Basil Soup with Grilled Cheese Crutons

  • 3 tablespoons olive oil
  • 2 yellow onions, chopped
  • 6-8 garlic cloves, minced
  • 1 28 oz can crushed tomatoes
  • 32 oz chicken stock
  • 1 cup heavy whipping cream
  • 1 bunch fresh basil leaves, chopped
  • 4 pieces of bread, any kind
  • Aged sharp cheddar cheese (or any cheese of your choosing)

Let’s get to the action!


  1. In a soup pot, add olive oil, then add the chopped onions. Cook for 12 minutes, stirring occasionally, until they are soft. Add garlic to onions and cook for 2 minutes.
  2. Add tomatoes and chicken stock and some pepper and salt. Bring to a boil, then reduce to a simmer for 15 minutes.
  3. Puree the mixture with an immersion blender or transfer into a blender
  4. Stir in cream and basil and simmer for another 15 minutes. Voila!
  5. While the soup is simmering for the last 15 minutes, grab your bread and cheese and make two grilled cheese sandwiches in a skillet. When done let them sit for a little bit on cutting board to cool so the melty cheese doesn’t melt out of the sandwiches. Cut into small crutons and/or long skinny dippers. Enjoy with your soup!

Makes approximately 6-8 servings.


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Filed under Main dishes, Soups & Stews

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