Viral Tomato Basil Soup with Croissant Grilled Cheese

Ingredients

• 2 lb Plum or Roma Tomatoes (about 8 medium tomatoes, washed and roughly chopped)
• 1 Red Bell Pepper (seeded and roughly chopped)
• 1 Sweet Onion (medium, peeled and roughly chopped)
• 5 Garlic Cloves (peeled, left whole for roasting then removed)
• 2 Tbsp Avocado Oil (high smoke‑point oil for roasting)
• to taste Salt
• to taste Black Pepper
• 1 cup Fresh Basil Leaves (roughly torn, some for roasting and some for garnish)
• 2 Tbsp Unsalted European‑Style Butter (softened, for sautéing after roasting)
• 1/2 tsp Crushed Red Pepper Flakes (optional for heat)
• 14 oz Fire‑Roasted Crushed Tomatoes (or 1½ cups canned crushed tomatoes)
• 1 tsp Italian Herb Seasoning (Better Than Bouillon Italian or dried oregano/basil mix)
• 4 cup Vegetable Broth (low‑sodium)
• 1/2 cup Heavy Whipping Cream (adds richness and swirl on top)
• 2 Tbsp Balsamic Glaze (for drizzling just before serving)
• 1 Croissant Bread Loaf (large croissant loaf, sliced into 6 halves)
• 4 Tbsp Unsalted Butter (softened) (for garlic‑butter spread)
• 2 cloves Garlic (minced) (for butter spread)
• 1.5 cup Shredded Cheese Blend (mix of sharp cheddar, Kobe Jack, and creamy melt cheese)
• 1 Tbsp Fresh Basil (chopped) (for butter spread)

Instructions

1. Prepare Vegetables

   Wash all produce. Roughly chop the tomatoes, red bell pepper (seeded), sweet onion, and leave the garlic cloves whole. Set aside.

   Time: PT15M

2. Roast Vegetables

   Line a sheet pan with aluminum foil. Toss the chopped tomatoes, bell pepper, onion, and whole garlic cloves with avocado oil, salt, pepper, and a handful of torn basil leaves. Spread in an even layer and roast in a pre‑heated oven at 400°F for 35 minutes, turning once halfway through, until charred and fragrant.

   Time: PT35M

   Temperature: 400°F

3. Transfer and Simmer

   Remove the roasted vegetables from the pan. Discard the skins and garlic if desired. In a large pot, melt 2 Tbsp butter over medium heat, then add the roasted veggies, fire‑roasted crushed tomatoes, vegetable broth, Italian herb seasoning, and crushed red pepper flakes. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium heat

4. Blend the Soup

   Using an immersion blender, blend the soup directly in the pot until completely smooth (about 2‑3 minutes). If using a countertop blender, carefully ladle hot soup in batches, covering the lid with a kitchen towel, and blend for 1‑2 minutes. Return the blended soup to the pot.

   Time: PT5M

5. Finish with Cream

   Stir in ½ cup heavy whipping cream, adjust salt and pepper to taste, and let the soup simmer gently for another 5 minutes.

   Time: PT5M

   Temperature: low simmer

6. Make Garlic‑Butter Spread

   In a small bowl, combine softened butter, minced garlic, chopped basil, and a pinch of salt. Mix until smooth.

   Time: PT5M

7. Assemble Croissant Grilled Cheese

   Slice the croissant loaf horizontally into 6 halves. Spread a thin layer of the garlic‑butter mixture on each cut side. Evenly distribute the shredded cheese blend on the bottom half, then place the top half over the cheese.

   Time: PT5M

8. Cook Grilled Cheese

   Heat a skillet over medium heat and lightly coat with non‑stick spray or a dab of butter. Place the assembled sandwich in the pan, cooking 2 minutes per side until golden brown and the cheese melts. For extra melt, cover the pan with a lid for the last minute and add a tiny splash of water to create steam.

   Time: PT5M

   Temperature: medium heat

9. Plate and Garnish

   Ladle soup into bowls, swirl a drizzle of heavy cream and balsamic glaze on top, and garnish with fresh basil leaves. Serve each bowl with a hot croissant grilled cheese, cut into triangles if desired.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g