This Creamy Tomato Basil Soup with Grilled Cheese Prosciutto Croutons recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Is it October? I can’t really tell because it is still 90 degrees out here in Los Angeles! I love when the sun starts to set a bit earlier, the air gets cooler, and we can start eating warm, comfort foods. Well, the air isn’t getting any cooler, but I’ve already started making some of the warm, fall foods by making a creamy Tomato Basil Soup with Grilled Cheese Prosciutto Croutons for dinner last night. We simply ate it while wearing a sweater … because we were cold … due to the air conditioning. That counts, right?
I’m a super picky eater, but I love, love, love tomatoes! The one thing (and it might be the only thing) that I hate about the end of summer is not having anymore juicy, flavorful tomatoes fresh off the vine. Luckily this is solved in the fall and winter months by using Hunt’s and RO*TEL canned tomatoes!
- 2 cans Hunt's Tomato Paste
- 1 can RO*TEL diced tomatoes and chilies
- 14-16 leaves of basil
- 2 Tbsp. salt
- 2 Tbsp sugar
- 1 tsp pepper
- 2 Tbsp olive oil
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 6 cups of water
- 1 cup heavy whipping cream
- 2 slices of bread
- cheddar cheese
- Start by sautéing your diced onion and minced garlic in the 2 Tbsp of olive oil over medium heat on the stovetop.
- Next, add in your Hunt's Tomato Paste, RO*TEL Diced Tomatoes with Chilies, 14-16 leaves of chopped basil, salt and pepper, sugar, and water.
- Let soup come to a boil, and then let simmer for 15 minutes.
- Next, use an immersion blender or a regular blender and process the soup so it is smoother.
- If using a blender, do this in batches and do not cover the top, instead, cover (and hold onto it) with a dishtowel.
- Return soup to pot and add 1 cup of heavy whipping cream, stirring to blend.
- To make your grilled cheese croutons, butter one side of two pieces of bread and lay in skillet butter side down.
- Add cheddar cheese to cover bread, then lay 2-3 slices of prosciutto on top. Cover with remaining slice of bread, butter side up.
- Grill one side of the sandwich until brown, then flip and grill the other side.
- When done, remove from skillet, and let sit for 1 minute before using your knife to chop sandwich into 1" x 1" cubes.
- Garnish soup with the croutons, shredded parmesan cheese, and basil.
- Serve warm and enjoy!
I know Tomato Soup with a Grilled Cheese sandwich seems like a kiddie lunch, but the addition of the cream, basil, chilies, and the prosciutto in the grilled cheese croutons all make this simple soup into a delicious, adult meal.
Check out more delicious recipes using Hunt’s and RO*TEL canned tomatoes, but first let me know your favorite canned tomato recipe in the comments below!