Creamy Tomato Basil Soup with Grilled Cheese

There’s something inherently comforting about a bowl of warm soup paired with a perfectly grilled cheese sandwich, calling to mind memories of childhood and cozy evenings at home. The dish we are about to explore, Tomato Bliss & Cheesy Melt, encapsulates that nostalgic essence, bringing together the rich flavors of creamy tomato basil soup and the irresistible crunch of a melty grilled cheese. This recipe is not just a meal; it’s an experience that resonates with families, enhances gatherings, and provides solace on chilly days.

Creamy Tomato Basil Soup with Grilled Cheese

Indulge in the ultimate comfort dish with Tomato Bliss & Cheesy Melt, a delightful pairing of creamy tomato basil soup and a perfectly grilled cheese sandwich. This nostalgic meal is not just about taste; it’s about warmth, family gatherings, and cozy evenings. Discover the simplicity of crafting this heartwarming dish by using fresh ingredients, enjoying easy cooking techniques, and savoring the rich flavors that evoke cherished memories. Perfect for chilly days or any occasion, this recipe promises satisfaction in every bite.

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Ingredients

For the Creamy Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

3 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup heavy cream

Fresh basil leaves for garnishing

For the Grilled Cheese Sandwich:

4 slices of crusty bread (like sourdough or ciabatta)

4 tablespoons unsalted butter, softened

8 ounces cheddar cheese, sliced (or your favorite cheese)

Optional: ¼ teaspoon garlic powder or herbs de Provence for extra flavor

Instructions

Make the Soup:

- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.

- Stir in the minced garlic and cook for another minute until fragrant.

- Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer and cook for 20-25 minutes, allowing the flavors to meld.

- Once simmered, use an immersion blender to purée the soup until smooth. Alternatively, you can carefully blend it in batches using a traditional blender.

- Reduce the heat to low and stir in the heavy cream. Allow it to heat through for an additional 5 minutes, making sure not to boil. Taste and adjust seasoning if necessary.

Prepare the Grilled Cheese:

- Preheat a skillet or griddle over medium heat. Meanwhile, butter one side of each slice of bread.

- Place two slices of bread, buttered side down, onto the skillet. Layer two ounces of cheese on each slice.

- Top with the remaining bread slices, buttered side up. Cook until the bread is golden brown, about 3-4 minutes. Flip carefully and cook the other side until the cheese is melty and the bread is golden, about another 3-4 minutes.

- If desired, sprinkle some garlic powder or herbs on the buttered side of the bread before grilling for additional flavor.

Serve:

- Ladle the creamy tomato basil soup into bowls, garnishing with fresh basil leaves.

- Cut the grilled cheese sandwiches diagonally and serve on the side with the soup for dipping.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4