Go Back
- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - 1/2 cup heavy cream (optional for creaminess)

Creamy Tomato Basil Soup with Grilled Cheese

Discover the ultimate comfort food with this Cozy Tomato Basil Soup and Grilled Cheese recipe. Perfectly paired, this heartwarming meal brings together the rich flavors of ripe tomatoes and fresh basil for a delightful soup that warms you up from the inside out. With easy-to-follow steps, you'll craft a creamy soup and a golden, melty grilled cheese that evoke nostalgia and warmth. Ideal for chilly days or a cozy night in, this dish is sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

For the Creamy Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried basil (or 1 tablespoon fresh, chopped)

1 teaspoon dried oregano

Salt and black pepper, to taste

1 cup heavy cream

1/4 cup fresh basil leaves, chopped (plus additional for garnish)

For the Grilled Cheese:

4 slices of sourdough bread (or your bread of choice)

4 slices of sharp cheddar cheese (or your preferred cheese)

2 tablespoons unsalted butter, softened

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, approximately 5 minutes. Stir in the minced garlic and continue cooking for an additional 1-2 minutes, allowing the garlic to become fragrant.

    Add Tomatoes and Broth: Pour the crushed tomatoes and vegetable broth into the pot. Mix in the sugar, dried basil, dried oregano, and season with salt and black pepper. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking.

      Blend the Soup: After simmering, remove the pot from the heat. Using an immersion blender, puree the soup until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in small batches, blending until smooth, then return it to the pot.

        Finishing Touches: Stir in the heavy cream and fresh chopped basil into the blended soup. Place the pot back on low heat and warm it through, stirring gently. Taste the soup and adjust the seasoning, adding more salt and pepper if desired.

          Make the Grilled Cheese: While the soup is heating, place a skillet over medium heat. Spread softened butter generously on one side of each slice of bread. Place two slices in the skillet, buttered side down. Top each slice with two pieces of cheese, then cover with the remaining slices of bread, buttered side up.

            Cook Grilled Cheese: Grill the sandwiches for about 3-4 minutes on each side, or until the bread turns golden brown and the cheese is melted and gooey. Remove them from the skillet and let them rest for a minute before slicing into triangles.

              Serve: Ladle the warm tomato basil soup into individual bowls and sprinkle with additional basil leaves for garnish. Pair with the grilled cheese sandwiches on the side for a heartwarming meal. Enjoy the comforting flavors!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings