Tomato Basil Soup With Cheesy Bread

The best homemade Tomato Basil Soup recipe with Cheese Bread done in under 30 minutes is a great quick dinner recipe.

I decided to update the recipe card, and re-share this recipe since it's a family favorite. When I originally shared this Tomato Basil Soup with Cheesy Bread Georgia Pellegrini remade this recipe on Tasty Kitchen. It's still such a huge honor she made my recipe. I'm sure you'll love it as much as we do.

This soup comes out of a love for Tomato Basil Soup and Cheesy Bread.  Sometimes I just need a quick healthy weeknight meal and this is it!

I love Tomato Basil Soup but my kids have a strong dislike for grilled cheese well 2 out of 3 kids. This happened thanks to my Dad. He had babysat the kids a few years back while we went out of town and his specialty is Grilled Cheese. When I say specialty I mean they went through a lot of cheese, like 2 2lb blocks of cheese with in 5 days.

Yes I meant a lot of cheese..

At least my kids were fed well even if they did have to consume a lot of high fiber food upon my arrival home.. I won't go into details I think you get the idea..

This however hasn't hindered their love of Cheesy Bread..

That is the story of how Tomato Basil Soup With Cheesy Bread was born.

Heat 1 tablespoon Olive Oil over medium-high heat and add:

• 1/2 whole Diced Onion 

Sauté onion until softened and add:

• 3 cloves Minced Garlic

Add: 

• 1-2 pinches Red Pepper Flakes dependent on how spicy you like your tomato soup
• 1 teaspoon Rosemary

Add: 

• 84 ounces Diced Canned Tomatoes
• 2 cups Chicken Stock or Vegetable Stock
• 1 tablespoon Honey

Mix until thoroughly combined, bring to a simmer and reduce heat to low. Cook for 15-20 minutes.

Season soup to taste with: 

• Salt
• Ground Pepper

Remove from heat and cool 5-10 minutes, if using a blender to puree.

If you have an emulsion blender you can puree soup in the pot but if your like me you will need to use your stand blender. 

Only fill the blender 1/3 full of hot soup and work in small batches. Remove the plastic center pieces from your blender if you have a standard blender. Hold the lid down tight with a clean thick kitchen towel covering the hole and pulse soup to keep lid from exploding off of blender.

Repeat with remaining soup until all soup is pureed and return soup to pot over low heat, until warm.

Mix together:

• 1 cup Grated Mozzarella Cheese
• 1 cup Grated Cheddar Cheese

Slice 1 whole Baguette and top with cheese mixture.  

Pop these bad babies into a 450 degree oven for about 5 minutes or until cheese is bubbly and golden.

I like to check my cheesy bread at about the 3 minute mark to make sure it's not burning.

Stir in 1/2 cup fresh chopped basil.

Serve soup topped with cheesy bread or on the side for dipping! 

Other favorite Tomato Soup Recipes our family loves:

• Creamy Tomato Tortellini Soup
• Crock Pot Tomato Soup
• Roasted Tomato Basil Orzo Soup 

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American

Yield: 6

Author: Serena Bakes Simply From Scratch

Tomato Basil Soup with Cheesy Bread

The best homemade Tomato Basil Soup recipe with Cheesy Bread in under 30 minutes from Serena Bakes Simply From Scratch.

5 out of 5 based on 5 user ratings

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

Tomato Basil Soup

• 1 tablespoon Olive Oil
• 1/2 whole Onion, Diced
• 3 cloves Garlic, Minced
• 1-2 pinches Red Pepper Flakes, Optional
• 1 teaspoon Rosemary
• 3 (28 ounce) Cans Diced Tomatoes
• 2 cups Chicken Or Vegetable Stock
• 1 tablespoon Honey
• 1/2 teaspoon Salt Or To Taste
• 1/2 teaspoon Pepper Or To Taste
• 1/2 cup Fresh Basil, Chopped

Cheesy Bread

• 1 whole Baguette, Sliced
• 1 cup Mozzarella Cheese, Grated
• 1 cup Cheddar Cheese, Grated

instructions:

How to cook Tomato Basil Soup with Cheesy Bread

1. Preheat oven to 450 degrees.

Tomato Basil Soup

1. Heat olive oil over medium-high heat, and add onion. Saute onion until softened. Add garlic, red pepper flakes, and rosemary.
2. Add canned tomatoes with juice, stock, and honey. Bring to a simmer reduce heat to low, and cook for 15-20 minutes.
3. Season soup to taste with sea salt, and pepper.
4. If using an emulsion blender blend soup in pot, until smooth.
5. If using a blender remove soup from heat to allow to cool for 5-10 minutes. Blend soup in blender 1/4-1/3 full, and work in small batches. Remove center part from lid, hold lid on blender tight using a kitchen towel. If blender is too full the hot soup will expand, and force the lid off causing a mess. Pulse blender, until soup is smooth. Repeat with remaining soup until all soup is pureed, and return soup to pan over low heat, until warm.
6. Remove soup from heat and stir in basil.

Cheesy Bread

1. Place sliced baguette on cookie sheet.
2. Spread mozzarella cheese, and cheddar cheese evenly over baguette.
3. Place baguette in preheated oven and bake for 3-5 minutes, or until cheese is bubbly, and light brown.

Serving

1. Place soup in bowls, and top with cheesy bread, or serve bread on the side for dipping.

Calories
431.04

Fat (grams)
20.20

Sat. Fat (grams)
8.30

Carbs (grams)
36.81

Fiber (grams)
3.31

Net carbs
33.51

Sugar (grams)
8.48

Protein (grams)
26.09

Sodium (milligrams)
883.44

Cholesterol (grams)
75.69

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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