Description
A velvety, rich tomato basil soup paired with crispy, gooey grilled cheese sandwiches. This one-pot wonder is ready in 30 minutes, uses pantry staples, and serves as the ultimate comfort meal for busy weeknights.
Ingredients
Scale
- 4 tablespoons unsalted butter (divided)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil, packed and chopped
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 slices sourdough bread
- 8 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder (optional)
Instructions
- Dice the onion, mince the garlic, and shred the cheese. Spread softened butter on one side of each bread slice and sprinkle with garlic powder if using.
- Melt 4 tablespoons of butter in a large Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Add the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Stir in the tomato paste and cook for another minute to caramelize slightly.
- Pour in the crushed tomatoes and broth. Stir well to scrape up any bits from the bottom of the pot. Bring to a gentle simmer.
- Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, to allow flavors to meld and tomatoes to break down.
- Remove from heat and let cool for 5 minutes. Use an immersion blender to blend the soup until smooth and silky.
- Stir in the heavy cream and chopped fresh basil. Season with salt and pepper to taste. If too acidic, add a pinch of sugar.
- While the soup simmers, heat a large skillet over medium-low heat. Place two slices of bread buttered-side down in the pan.
- Layer shredded cheese on the unbuttered sides of the bread, then top with two more slices, buttered-side up.
- Cook for 3-4 minutes per side until the bread is golden brown and the cheese is melted. Press gently with a spatula. Repeat with remaining sandwiches.
- Ladle the hot soup into bowls and serve with the grilled cheese on the side for dipping. Garnish with fresh basil and black pepper.
Notes
For best results, grate your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. Cook the grilled cheese over medium-low heat to ensure the bread browns evenly without burning before the cheese melts. The soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months (without the cream).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup and 1
- Calories: 520
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 4
- Protein: 22
Keywords: tomato basil soup, grilled cheese, comfort food, easy dinner, one pot meal, weeknight dinner, creamy soup, kid-friendly recipes