There are few things as comforting as tomato soup and grilled cheese. While a soup that simmers all day is just about as good as it gets, sometimes the craving hits and you need a bowl of soup ASAP. This creamy basil marinara soup takes humble, high-quality marinara sauce and turns it into a perfectly comforting, cold day cure with the right amount of spice, and freshness from basil pesto. Topped with bite-sized grilled cheese croutons, this is the height of comfort food!
If you are looking for other comforting soup options, you'll love my roasted red pepper bisque, tomato feta soup, coconut canned pumpkin soup, or quick and easy vegetarian broccoli cheddar soup. For a heartier soup option, my chicken florentine orzo soup is always a balanced, filling option!
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Ingredients
- Marinara sauce
- Basil pesto
- Heavy cream
- Red chilli flakes
- Garlic powder
- Salt
- Brioche bun
- Sharp cheddar cheese slice
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prepare the soup - Add the all the soup ingredients to a sauce pan, except for the heavy cream. Let it come to a simmer. Once it has simmered, add the heavy cream.
Prepare the grilled cheese - Butter the outside of the buns. Make a grilled cheese sandwich, and brown the the outsides in a skillet over medium-low heat. To let the cheese melt, cover with a lid.
Make the croutons - Cut the grilled cheese into bite-sized pieces. Top the soup with the grilled cheese croutons, and enjoy!
Expert Tip
Use a good quality sauce! Because this recipe has so few ingredients, you want to use good quality sauce for this soup.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Sauce pan
- Large skillet
Storage
Store this soup in the fridge for 3-4 days. Store in an airtight container to keep it fresh. You may also freeze this soup, in an airtight container for 3-4 months.
The soup reheats well in a sauce pan or in the microwave. If you are freezing the soup, defrost before heating it up.
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Creamy Basil Marinara Soup {With Grilled Cheese Croutons}
Ingredients
- 1 cup Marinara sauce
- 1 tablespoon Basil pesto
- ⅓ cup Heavy cream
- ¼ teaspoon Red chilli flakes
- ¼ teaspoon Garlic powder
- 1 teaspoon Sea salt
For the Croutons
- 1 Brioche bun
- 1 slice Sharp cheddar cheese
- ½ tablespoon Butter softened
Equipment
Instructions
- Prepare the soup - Add the all the soup ingredients to a sauce pan, except for the heavy cream. Let it come to a simmer. Once it has simmered, add the heavy cream.1 cup Marinara sauce, 1 tablespoon Basil pesto, ⅓ cup Heavy cream, ¼ teaspoon Red chilli flakes, ¼ teaspoon Garlic powder, 1 teaspoon Sea salt
- Prepare the grilled cheese - Butter the outside of the buns. Make a grilled cheese sandwich, and brown the the outsides in a skillet over medium-low heat. To let the cheese melt, cover with a lid.1 Brioche bun, 1 slice Sharp cheddar cheese, ½ tablespoon Butter
- Make the croutons - Cut the grilled cheese into bite-sized pieces. Top the soup with the grilled cheese croutons, and enjoy!
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