Quick Recipe Version (TL;DR)
Quick Ingredients
- Soup: 1 tbsp olive oil, 1/2 medium yellow onion (about 3/4 cup) diced, 2 garlic cloves minced, 1 (28 oz) can crushed tomatoes, 2 cups low-sodium chicken or vegetable broth, 1 tbsp tomato paste, 1 tsp granulated sugar, 1 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp dried oregano, 1/4 cup heavy cream (optional), 1/4 cup packed basil leaves thinly sliced
- Crepes: 1 cup all-purpose flour (125 g), 2 tbsp granulated sugar, 1/4 tsp kosher salt, 2 large eggs, 1 1/4 cups whole milk, 2 tbsp melted unsalted butter, 1 tsp vanilla (optional)
- Tomato-basil spread: 1/3 cup mayonnaise, 2 tbsp tomato paste, 1 tbsp finely chopped basil, 1 tsp lemon juice, 1/4 tsp garlic powder, pinch of salt
- Filling: 8 oz cheddar or American cheese (about 2 packed cups shredded or 8 slices), 2 tsp unsalted butter (for skillet)
Do This
- 1) Simmer tomato soup: sauté onion and garlic, add tomatoes, broth, tomato paste, seasonings; simmer 15 minutes.
- 2) Blend soup smooth (optional) and keep warm on low; stir in cream (optional) and basil off heat.
- 3) Whisk crepe batter; rest 10 minutes.
- 4) Cook 4 crepes in a nonstick skillet over medium heat (about 60–90 seconds per side).
- 5) Spread tomato-basil spread on each crepe, add cheese, fold into quarters.
- 6) Warm folded crepes in a buttered skillet over medium-low until cheese melts, 2–3 minutes per side; serve with hot soup for dipping.
Why You’ll Love This Recipe
- All the comfort of tomato soup and grilled cheese, but faster to eat and fun to dip.
- Crepes turn crisp-tender at the edges while the center stays gooey and melty.
- The tomato-basil spread adds big flavor without making the crepe soggy.
- Perfect for lunch, cozy dinners, or a “something different” family meal.
Grocery List
- Produce: yellow onion, garlic, fresh basil, lemon (or bottled lemon juice)
- Dairy: whole milk, unsalted butter, cheddar or American cheese, heavy cream (optional), eggs
- Pantry: olive oil, crushed tomatoes (28 oz can), low-sodium broth, tomato paste, all-purpose flour, sugar, mayonnaise, kosher salt, black pepper, dried oregano, garlic powder
Full Ingredients
Tomato Soup (for dipping)
- 1 tbsp olive oil
- 1/2 medium yellow onion, diced (about 3/4 cup / 110 g)
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 cups (480 ml) low-sodium chicken broth or vegetable broth
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried oregano
- 1 tsp granulated sugar (helps balance acidity)
- 1/4 cup (60 ml) heavy cream (optional, for a creamy “tomato soup” vibe)
- 1/4 cup packed fresh basil leaves, thinly sliced (stir in at the end)
Crepes
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp kosher salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan if needed)
- 1 tsp vanilla extract (optional; leave out for a strictly savory crepe)
Tomato-Basil Spread (inside the crepe)
- 1/3 cup (80 g) mayonnaise
- 2 tbsp (30 g) tomato paste
- 1 tbsp finely chopped fresh basil
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Pinch of kosher salt
Cheese Filling & Skillet-Melt Finish
- 8 oz (225 g) cheddar cheese, shredded (about 2 packed cups), or 8 slices American cheese
- 2 tsp (10 g) unsalted butter, for warming the folded crepes
Step-by-Step Instructions
Step 1: Start the tomato soup base
Set a medium saucepan over medium heat and add 1 tbsp olive oil. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant.
Stir in 1 tbsp tomato paste and cook for 1 minute. This quick “toast” deepens the tomato flavor and takes the edge off the raw paste taste.
Step 2: Simmer and season the soup
Add the crushed tomatoes, broth, salt, pepper, oregano, and sugar. Bring to a gentle boil over medium-high heat, then reduce to medium-low to maintain a steady simmer. Simmer uncovered for 15 minutes, stirring occasionally.
If the soup looks too thick for dipping, add 1/4 cup (60 ml) extra broth. If it looks too thin, simmer 3–5 minutes longer.
Step 3: Blend (optional) and keep warm
For a smooth, classic tomato-soup texture, blend the soup carefully with an immersion blender until smooth (or transfer to a blender in batches; vent the lid and blend cautiously). Return to low heat.
Stir in the heavy cream (if using) and remove from the heat. Stir in the sliced basil. Cover to keep warm while you make the crepes.
Step 4: Make the crepe batter and rest it
In a medium bowl, whisk together the flour, sugar, and salt. In a second bowl (or a large measuring cup), whisk the eggs and milk until smooth, then whisk in the melted butter and vanilla (if using).
Pour the wet ingredients into the dry ingredients and whisk until smooth. Small lumps are fine, but aim for a pourable batter with the texture of heavy cream. Let the batter rest for 10 minutes at room temperature to relax the gluten (this helps prevent rubbery crepes).
Step 5: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (a quick swipe with a buttered paper towel works well).
Pour in about 1/3 cup (80 ml) batter and immediately swirl the pan to coat the bottom in a thin layer. Cook until the edges look set and the bottom is lightly golden, about 60–90 seconds. Flip and cook the second side for 20–30 seconds. Transfer to a plate. Repeat to make 4 crepes, buttering the pan as needed.
Step 6: Mix the tomato-basil spread and fill
In a small bowl, stir together the mayonnaise, tomato paste, basil, lemon juice, garlic powder, and a pinch of salt.
Lay a crepe flat. Spread about 1 tbsp tomato-basil spread over half the crepe (a thin layer is plenty). Add about 1/2 cup shredded cheddar (or 2 slices American) over the spread. Fold the crepe in half, then fold again into a quarter (a triangle). Repeat with the remaining crepes.
Step 7: Warm until gooey and serve for dipping
Set the same skillet over medium-low heat. Add 2 tsp butter and let it melt and foam lightly. Add the folded crepes (work in batches if needed) and warm until the cheese is fully melted and the outside is lightly crisped, about 2–3 minutes per side.
Serve each crepe with about 1 cup hot tomato soup on the side for dipping. If you like, thin a small bowl of soup with a splash of broth for an even “dunkier” dipping sauce consistency.
Pro Tips
- Keep the crepes tender: Don’t overcook them in the first skillet cook. You’ll warm them again after filling, so light browning is perfect.
- Choose your melt: American cheese melts extremely smoothly; cheddar gives sharper flavor. For the best of both, use 4 oz cheddar + 4 oz American.
- Control sogginess: Spread a thin layer of tomato-basil spread and keep it mostly in the center; avoid overfilling near the edges.
- Soup consistency matters: For dipping, slightly thinner soup works best. Add broth 1–2 tbsp at a time until it’s dunk-friendly.
- Batch cooking: Keep cooked crepes warm on a plate covered with foil while you finish the rest.
Variations
- “Pizza grilled cheese” crepe: Add 12 thin pepperoni slices and swap basil for a pinch of dried Italian seasoning in the spread.
- Extra creamy tomato soup: Increase heavy cream to 1/2 cup (120 ml) and reduce broth to 1 3/4 cups (420 ml).
- Spicy version: Add 1/4 tsp crushed red pepper flakes to the soup and a small pinch to the spread.
Storage & Make-Ahead
Soup: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat until steaming hot (aim for 165°F / 74°C).
Crepes: Make crepes up to 2 days ahead. Stack with parchment between them, wrap tightly, and refrigerate. Bring to room temperature for 10–15 minutes before filling.
Assembled crepes: Best eaten fresh. If needed, assemble and refrigerate (uncooked) up to 12 hours, then warm in a buttered skillet over medium-low until the center is melted and hot.
Nutrition (per serving)
Approximate per serving (1 stuffed crepe + about 1 cup soup): 650 calories, 34 g protein, 44 g carbohydrates, 38 g fat, 18 g saturated fat, 1,450 mg sodium, 6 g fiber, 14 g sugar. Values vary by cheese choice and whether cream is used.
