One-Pot Creamy Tomato Basil Soup with Baked Cheese Croutons

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, velvety tomato soup made in one pot with crispy cheddar croutons baked right in the same dish for effortless weeknight comfort. This American-inspired one-pot recipe, ready in about 50 minutes, pairs extra-virgin olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1/2 cup, finely diced onion
• 1/2 cup, finely diced carrot
• 2 cloves, minced garlic
• 28 oz can crushed tomatoes
• 1.5 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1/2 cup heavy cream
• 1/2 cup, shredded cheddar cheese
• 1 slice, cut into 1/2-inch cubes baguette
• 1/2 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1/2 cup diced onion and 1/2 cup diced carrot, cooking for 5 minutes until softened.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 28 oz crushed tomatoes, 1.5 cups vegetable broth, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until flavors meld.
4. Step 4: Stir in 1/2 cup heavy cream and simmer for 5 more minutes until slightly thickened.
5. Step 5: Preheat oven to 375°F. Toss 1 slice baguette cubes with 1 tbsp olive oil and 1/2 cup shredded cheddar, spreading evenly on a baking sheet. Bake for 10 minutes until golden and crisp.
6. Step 6: Ladle soup into bowls, top with baked cheese croutons, and serve immediately.