Long Description: This creamy tomato basil soup paired with a golden, melty grilled cheese sandwich is the ultimate comfort food combo. The soup is made with ripe tomatoes, garlic, onions, and a touch of fresh basil, simmered to perfection and blended for a smooth, velvety texture.
Topped with a swirl of cream, it’s a rich and satisfying dish. The grilled cheese, made with your choice of bread and cheese, adds a crispy, buttery contrast that complements the soup beautifully. This meal is perfect for cozy nights or serving to family and friends!
Recipe Tips and Tricks:
- Use high-quality tomatoes for the best flavor.
- For a smoother soup, use an immersion blender instead of a regular blender.
- Add a pinch of sugar to balance the acidity of the tomatoes.
- For extra flavor, sprinkle some Parmesan cheese or red pepper flakes on the soup before serving.
- Use a mix of cheddar and Gruyère for a flavorful grilled cheese.
Creamy Tomato Basil Soup & Grilled Cheese
Creamy, velvety tomato soup paired with a crispy, cheesy grilled sandwich. Perfect comfort food.
Ingredients
For the Soup:
- 4 cups canned crushed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar (optional)
For the Grilled Cheese:
- 8 slices of bread (preferably sourdough or whole wheat)
- 4 tbsp butter, softened
- 8 slices of cheese (cheddar, mozzarella, or a mix)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, cooking until softened (about 5 minutes).
- Add crushed tomatoes, salt, pepper, and basil to the pot. Simmer for 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream and sugar (if using), and adjust seasoning. Keep warm.
- For the grilled cheese, butter one side of each slice of bread.
- Place cheese between two slices, buttered side out.
- Grill the sandwiches in a skillet over medium heat until golden brown on both sides and cheese is melted.
- Serve the soup hot with a grilled cheese sandwich on the side.
Notes
- For a dairy-free version, use coconut cream and dairy-free cheese.
- You can make the soup ahead of time and store it in the fridge for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 822Total Fat 58gSaturated Fat 33gTrans Fat 2gUnsaturated Fat 20gCholesterol 153mgSodium 1810mgCarbohydrates 56gFiber 7gSugar 18gProtein 25g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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