There are so many recipes for tomato basil soup and I have tried many of them. I used to stick with all fresh tomatoes, but as I began to experiment, I found that using a combination of both fresh and canned tomatoes rendered a soup that had the best flavor. Grilled Cheese is a classic accompaniment to a good tomato soup, so I decided to create a crouton from it. You can use any cheese use like — I love the creaminess of the brie and port salut is another creamy cheese that works well for these croutons. This version of soup does not have any cream, as I garnished the soup with some greek yogurt which had the effect of toning down the acidity and adding some richness to the soup without making it heavy.
Click here for the recipe.