Creamy Tomato Basil Soup with Grilled Cheese
This comforting duo of creamy tomato basil soup paired with a crispy, gooey grilled cheese sandwich is a match made in rainy day heaven. The soup is rich with the flavors of ripe tomatoes and fresh basil, complemented by the buttery crunch of a perfectly toasted cheese sandwich.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
4 slices of bread
4 slices of cheddar cheese
2 tbsp butter
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Stir in crushed tomatoes and broth. Bring to a simmer and cook for 20 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and chopped basil, season with salt and pepper.
5. For the grilled cheese, butter one side of each bread slice.
6. Place cheese slices between two bread slices, buttered sides out.
7. Heat a skillet over medium, grill sandwiches until golden brown on both sides and cheese is melted.
8. Serve the soup hot with grilled cheese sandwiches on the side.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Grilled cheese is best consumed fresh.
Reheating
Reheat the soup on the stove over medium heat until warmed through. For the grilled cheese, reheat in a skillet over low heat to regain crispiness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
