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Cozy Tomato Basil Soup Recipe with Crispy Grilled Cheese Sandwich

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A comforting and easy-to-make tomato basil soup paired with a crispy grilled cheese sandwich, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (28-ounce) cans whole peeled tomatoes (San Marzano recommended)
  • 1 cup vegetable broth or chicken broth (low sodium preferred)
  • 1/2 cup heavy cream or half-and-half (can substitute with coconut milk for dairy-free)
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 8 slices sturdy sandwich bread (sourdough or country white)
  • 4 tablespoons unsalted butter, softened
  • 8 ounces shredded sharp cheddar cheese (or blend of cheddar and mozzarella)
  • Optional: thinly sliced tomato or fresh basil leaves for sandwich

Instructions

  1. Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat. Add finely chopped onion and cook until translucent, about 5-7 minutes.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant, avoiding browning.
  3. Pour in canned whole peeled tomatoes with juices and 1 cup broth. Break tomatoes into smaller pieces with a wooden spoon and bring to a simmer.
  4. Simmer uncovered for about 20 minutes, stirring occasionally. Add sugar, salt, and black pepper to taste.
  5. Remove pot from heat and blend soup using an immersion blender until smooth but slightly textured. If using a regular blender, cool slightly and blend in batches, then return to pot.
  6. Stir in heavy cream and chopped fresh basil. Warm gently over low heat for 2-3 minutes without boiling.
  7. Butter one side of each bread slice. Place 4 slices buttered-side down on a skillet over medium heat. Add shredded cheese and optional tomato or basil. Top with remaining bread slices, buttered side up.
  8. Grill sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted.
  9. Ladle warm tomato basil soup into bowls. Cut grilled cheese sandwiches into halves or quarters and serve.

Notes

Use good-quality canned tomatoes like San Marzano for best flavor. Avoid burning garlic to prevent bitterness. Blend gently for texture. Add cream off heat to prevent curdling. Grill sandwiches on medium heat and press lightly to melt cheese evenly. Soup tastes better the next day. Store leftovers in airtight containers; soup up to 4 days refrigerated, grilled cheese up to 2 days refrigerated.

Nutrition

Keywords: tomato basil soup, grilled cheese sandwich, comfort food, easy dinner, cozy meal, creamy soup, crispy sandwich

Find it online: https://blipflavor.com/cozy-tomato-basil-soup-recipe-with-crispy-grilled-cheese-sandwich-easy-and-best/