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Creamy Tomato Basil Soup Recipe – Easy Grilled Cheese Pairing

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This creamy tomato basil soup is silky-smooth, rich, and packed with fresh basil and a hint of garlic, perfectly paired with ooey-gooey grilled cheese sandwiches. It’s the ultimate comfort food combo, ideal for cozy weeknights or casual gatherings.

Ingredients

Scale
  • 2 tbsp olive oil (or unsalted butter)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) whole peeled tomatoes (San Marzano preferred)
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup heavy cream (or half-and-half/coconut milk for lighter or dairy-free)
  • 1/2 cup fresh basil leaves, torn (plus more for garnish)
  • 1 tsp sugar
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • Pinch of crushed red pepper flakes (optional)
  • 8 slices sourdough or country-style bread
  • 4 tbsp unsalted butter, softened
  • 1 cup sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • Optional: sliced tomatoes or Italian herbs

Instructions

  1. Chop the onion and mince the garlic. Tear the basil leaves. Grate the cheeses and set aside.
  2. Heat olive oil in a large soup pot over medium heat for about 2 minutes. Add chopped onion and sauté until translucent and fragrant, 4-5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. Pour in whole peeled tomatoes (including juice), crushing them with a spoon. Stir in vegetable broth, sugar, salt, and pepper. Bring to a gentle boil, then reduce to low and let simmer uncovered for 25-30 minutes, stirring occasionally.
  4. Add torn basil leaves to the pot. Use an immersion blender or transfer soup in batches to a countertop blender. Blend until silky-smooth (about 2 minutes). If using a blender, let soup cool slightly and vent steam.
  5. Return blended soup to the pot if needed. Stir in heavy cream. Let simmer for another 5-10 minutes, stirring gently. Taste and adjust seasoning as needed.
  6. While soup simmers, heat a skillet over medium-low. Butter one side of each bread slice. Place 4 slices, buttered side down, in the skillet. Top each with a mix of cheddar and mozzarella (about 1/2 cup per sandwich). Add optional tomato slices or herbs. Top with remaining bread, buttered side up.
  7. Grill sandwiches for 2-3 minutes per side, pressing gently with a spatula. Flip carefully when golden and crispy. If cheese isn’t melted, lower heat and cover pan for a minute. Remove sandwiches and let cool for 1 minute before slicing.
  8. Ladle hot soup into bowls. Garnish with extra basil or a swirl of cream. Slice grilled cheese and serve alongside for dipping.

Notes

If soup is too thick, add a splash of broth; if too thin, simmer uncovered longer. For grilled cheese, use room temperature cheese and cook low and slow for best melt. Soup base can be made ahead and blended later. For vegan or gluten-free, substitute coconut milk and plant-based cheese/butter, and use gluten-free bread.

Nutrition

Keywords: tomato basil soup, grilled cheese, comfort food, easy soup recipe, family dinner, vegetarian, creamy soup, classic pairing, weeknight meal, kid-friendly

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