Creamy Tomato Basil Soup with Grilled Cheese Dippers
Equipment
- Large pot
- Immersion blender
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
- 8 slices sandwich bread
- 4 tablespoons butter, softened
- 8 slices cheddar cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth.
- Return the pot to low heat. Stir in the heavy cream and chopped basil. Season with salt and black pepper.
- While the soup simmers, spread softened butter on one side of each bread slice. Place cheese between two slices, buttered sides out.
- Cook the sandwiches in a skillet over medium heat until golden on both sides and the cheese melts.
- Cut each grilled cheese into strips to create dippers and serve them alongside the soup.
Notes
Blend the soup well for the creamiest texture, and add the basil at the end so it stays bright. The dippers stay crisp longer if you use a sturdy bread like sourdough. Leftovers reheat gently on the stove with a splash of broth to loosen the soup.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Skillet
Cuisine: American
Equipment: Large pot, Immersion blender, Skillet