Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tablespoon unsalted butter
- 1 small garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
- 1 teaspoon balsamic vinegar (optional)
- 4 slices sandwich bread
- 3/4 cup (about 3 oz / 85 g) shredded cheddar cheese
Do This
- In a large microwave-safe bowl, melt butter (30 seconds), then stir in garlic.
- Stir in flour; microwave 30 seconds. Whisk in tomatoes, sugar, salt, pepper, and broth.
- Microwave soup 6–8 minutes, stirring every 2 minutes, until simmering and slightly thickened.
- Stir in cream and basil; microwave 30–60 seconds to heat through (do not boil hard).
- For dippers: place bread on a microwave-safe plate, top with cheddar, microwave 45–75 seconds until melted.
- Rest 1 minute; slice cheese toasts into strips.
- Taste soup, adjust seasoning, and serve with dippers.
Why You’ll Love This Recipe
- Big comfort-food flavor using mostly pantry staples and one microwave-safe bowl.
- Cream and basil turn simple tomatoes into a rich, cozy soup in minutes.
- Microwave grilled-cheese “dippers” give you the classic pairing without a skillet.
- Perfect for lunch, a low-effort dinner, or a “what can I make right now?” moment.
Grocery List
- Produce: 1 small garlic clove, fresh basil (small bunch)
- Dairy: unsalted butter, heavy cream, cheddar cheese
- Pantry: crushed tomatoes (14.5 oz can), flour, sugar, chicken or vegetable broth, kosher salt, black pepper, balsamic vinegar (optional), sandwich bread
Full Ingredients
Microwave Creamy Tomato Basil Soup
- 1 tablespoon (14 g) unsalted butter
- 1 small garlic clove, minced (about 1 teaspoon)
- 1 tablespoon (8 g) all-purpose flour
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1 cup (240 ml) low-sodium chicken broth or vegetable broth
- 1 teaspoon (4 g) sugar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons chopped fresh basil (about 6–8 leaves), or 1 teaspoon dried basil
- 1 teaspoon (5 ml) balsamic vinegar, optional (adds a subtle “restaurant-y” depth)
Microwave Grilled-Cheese Dippers
- 4 slices sandwich bread (white, wheat, or sourdough)
- 3/4 cup (85 g) shredded cheddar cheese (or 4 slices cheddar)
- Optional: 1 teaspoon softened butter (for brushing bread, if you want a richer toast)
Step-by-Step Instructions
Step 1: Choose the right bowl and set up
Use a large microwave-safe bowl that holds at least 2 quarts (about 2 liters). Tomato soup can bubble up as it heats, so a bigger bowl helps prevent boil-overs. Keep a microwave-safe plate or paper towel nearby to set under the bowl if your microwave tends to splatter.
Step 2: Make a quick butter-flour base for creaminess
Add the butter to the bowl and microwave on HIGH for 30 seconds, until melted.
Stir in the minced garlic and the flour until you have a smooth paste. Microwave on HIGH for 30 seconds to lightly cook out the raw flour taste. This small step gives the soup a thicker, creamier body even before the cream goes in.
Step 3: Whisk in tomatoes, broth, and seasonings
Whisk in the crushed tomatoes, broth, sugar, salt, and black pepper until well combined. Scrape the sides and bottom of the bowl so the flour mixture fully dissolves into the liquid.
If you like a slightly brighter, deeper tomato flavor, add the optional balsamic vinegar now.
Step 4: Microwave the soup until hot and slightly thickened
Microwave on HIGH for 6 to 8 minutes, stirring well every 2 minutes. (Stirring prevents hot spots and reduces the chance of boil-over.)
The soup is ready for the next step when it’s steaming hot and gently simmering around the edges. If it still looks thin, microwave in 1-minute bursts, stirring each time, until it thickens slightly.
Step 5: Finish with cream and basil (keep it gentle)
Stir in the heavy cream and basil. Microwave on HIGH for 30 to 60 seconds, just until the soup is hot again.
Avoid a hard boil after adding cream; gentle heating keeps the texture smooth and prevents the soup from tasting “cooked” or separating.
Step 6: Make the microwave grilled-cheese dippers
While the soup rests for a minute, make your dippers. Place the bread slices in a single layer on a microwave-safe plate. If you want a richer flavor, lightly brush one side of each slice with a tiny bit of softened butter (optional).
Top each slice evenly with cheddar cheese.
Microwave on HIGH for 45 to 75 seconds, until the cheese is fully melted and the bread is warmed through. (Microwaves vary a lot, so start at 45 seconds and add 10–15 seconds as needed.)
Let the cheese toasts rest for 1 minute so the melted cheese sets slightly, then cut each slice into 2 strips for dipping (8 dippers total).
Step 7: Taste, adjust, and serve
Taste the soup and adjust with an extra pinch of salt or black pepper if needed. If you want it a bit sweeter (some canned tomatoes are very tangy), add an additional 1/4 teaspoon sugar.
Ladle into bowls and garnish with a little extra basil if you have it. Serve immediately with the warm grilled-cheese dippers for dunking.
Pro Tips
- Prevent splatters: Set the soup bowl on a microwave-safe plate and stir every 2 minutes. Tomatoes love to pop as they heat.
- Smooth soup option: If you want a “bisque-like” texture, carefully blend the hot soup with an immersion blender right in the bowl, then stir in cream and basil.
- Balance acidity: Sugar is not for making it sweet; it gently rounds out tomato acidity. Add in tiny pinches until it tastes balanced.
- Cheese melt hack: Shredded cheddar melts faster and more evenly than slices in the microwave.
- Want crisper dippers? Microwave melts cheese but won’t truly crisp bread. For crunch, toast the bread first in a toaster, then top with cheese and microwave just to melt (about 20–40 seconds).
Variations
- Spicy tomato basil: Add 1/8 to 1/4 teaspoon crushed red pepper flakes with the tomatoes.
- Italian-style: Add 1/4 teaspoon dried oregano and a pinch of garlic powder; swap cheddar for mozzarella on the dippers.
- Extra creamy: Replace 1/4 cup (60 ml) of the broth with an additional 1/4 cup (60 ml) heavy cream (total 1/2 cup cream). Heat gently and do not boil hard.
Storage & Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals, stirring between, until steaming hot (about 2 to 3 minutes total depending on portion). Keep heating gentle after adding cream to maintain a smooth texture.
Grilled-cheese dippers are best fresh. If you have leftovers, store them covered in the refrigerator for up to 2 days and reheat briefly (about 15 to 25 seconds) just to soften the cheese; the bread will be more chewy than crisp.
Nutrition (per serving)
Approximate, per serving (1/2 of soup + 4 dippers): 560 calories, 26 g protein, 49 g carbs, 30 g fat, 14 g saturated fat, 1,350 mg sodium, 6 g fiber, 12 g sugar. Values vary by brand of tomatoes, broth, bread, and cheese.
