Creamy Tomato Basil Soup with Grilled Cheese Prosciutto Croutons
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 1 pot of soup
Creamy Tomato Basil Soup with Grilled Cheese Prosciutto Croutons
  • 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
  • Croutons:
  • 2 slices of bread
  • butter
  • cheddar cheese
  • prosciutto
  1. Start by sautéing your diced onion and minced garlic in the 2 Tbsp of olive oil over medium heat on the stovetop.
  2. 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.
  3. Let soup come to a boil, and then let simmer for 15 minutes.
  4. Next, use an immersion blender or a regular blender and process the soup so it is smoother.
  5. If using a blender, do this in batches and do not cover the top, instead, cover (and hold onto it) with a dishtowel.
  6. Return soup to pot and add 1 cup of heavy whipping cream, stirring to blend.
  7. To make your grilled cheese croutons, butter one side of two pieces of bread and lay in skillet butter side down.
  8. Add cheddar cheese to cover bread, then lay 2-3 slices of prosciutto on top. Cover with remaining slice of bread, butter side up.
  9. Grill one side of the sandwich until brown, then flip and grill the other side.
  10. When done, remove from skillet, and let sit for 1 minute before using your knife to chop sandwich into 1" x 1" cubes.
  11. Garnish soup with the croutons, shredded parmesan cheese, and basil.
  12. Serve warm and enjoy!
Recipe by Salty Canary at