Creamy Tomato Basil Soup with Grilled Cheese

Creamy Tomato Basil Delight is more than just a recipe; it’s a comforting embrace in a bowl, perfect for any occasion. This delightful dish combines the rich flavors of tomatoes and aromatic basil, resulting in a creamy soup that warms the soul. Whether you're enjoying a quiet evening at home or entertaining guests, this dish stands out as a crowd-pleaser, evoking memories of cozy family dinners and simple pleasures.

Creamy Tomato Basil Soup with Grilled Cheese

Indulge in the warmth of Creamy Tomato Basil Delight, a richly flavored soup that combines ripe tomatoes, aromatic basil, and velvety cream. Perfect for a cozy night in or as a crowd-pleaser at gatherings, this dish evokes nostalgia with each spoonful. Paired with a crispy grilled cheese sandwich, it offers a delightful combination of comfort and satisfaction. With simple, wholesome ingredients, you can create a meal that brings family and friends together, celebrating warmth in every bite.

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Ingredients

For the Soup:

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 cup vegetable broth (or chicken broth for a non-vegetarian option)

1 teaspoon dried oregano

1 teaspoon sugar (optional, to enhance sweetness)

Salt and freshly ground black pepper, to taste

1 cup heavy cream

1/2 cup fresh basil leaves, roughly chopped

1 tablespoon balsamic vinegar (optional, for added depth)

For the Grilled Cheese:

4 slices of thick sourdough bread

4 slices of sharp cheddar cheese

2 tablespoons butter, softened to room temperature

1/2 teaspoon garlic powder (optional, for enhanced flavor)

Fresh basil leaves for garnish (optional)

Instructions

Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes or until it becomes translucent and tender. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning, until fragrant.

Add Tomatoes & Simmer:

Pour in the crushed tomatoes, vegetable broth, dried oregano, and sugar (if using). Season the mixture with salt and pepper to taste. Bring to a gentle simmer, then reduce the heat to low. Allow the mixture to cook uncovered for about 20 minutes, stirring occasionally, to let the flavors blend harmoniously.

Blend the Soup:

Once the soup has simmered, use an immersion blender to puree it until smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a traditional blender and blend until smooth. Return the blended soup to the pot to reheat.

Add Cream & Basil:

Stir in the heavy cream and heat the soup gently over low heat. Add the freshly chopped basil and balsamic vinegar (if you choose to add it) for an extra layer of flavor. Taste the soup again and adjust the seasoning with more salt and pepper if necessary. Allow it to simmer for another 5 minutes, letting the basil infuse its lovely aroma.

Prepare the Grilled Cheese:

While the soup is simmering, preheat a skillet over medium heat. Spread the softened butter generously on one side of each slice of sourdough bread. Place two slices butter side down into the skillet. Top each with a slice of cheddar cheese, then cover with the remaining two slices of bread (butter side up).

Grill to Perfection:

Grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is perfectly melted. For an extra touch of flavor, you can sprinkle a pinch of garlic powder on the outside of the bread before flipping.

Serve:

Ladle the velvety creamy tomato basil soup into individual bowls. Cut the grilled cheese sandwiches diagonally into triangles for an appealing presentation and serve them alongside the soup. For a final touch, garnish the soup with fresh basil leaves for a burst of color and freshness.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4