Creamy Tomato Basil Soup with Grilled Cheese Sandwiches
Equipment
- Large pot
- Immersion blender
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1/4 cup chopped fresh basil
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- 8 slices bread
- 8 ounces sliced cheddar cheese
- 4 tablespoons butter, softened
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 5 minutes until the onion softens.
- 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. Stir in the chopped basil and heavy cream. Season with salt and black pepper. Use an immersion blender to puree the soup until smooth, or transfer it carefully to a blender in batches.
- While the soup simmers, prepare the sandwiches. Spread butter on one side of each bread slice. Place cheese between two slices with the buttered sides facing out.
- Heat a skillet over medium heat. Cook each sandwich for 3 to 4 minutes per side until the bread turns golden and the cheese melts.
- Ladle the soup into bowls and serve with the grilled cheese sandwiches on the side.
Notes
Simmer the soup a few extra minutes before blending if you prefer a thicker texture. Assemble and cook the sandwiches while the soup simmers to keep everything hot at the same time. Leftovers store well in the fridge for two days, and the soup reheats gently on the stove with a splash of broth to loosen it if needed.
Course: Main Course
Cuisine: American
Equipment: Large pot, Immersion blender, Skillet
Cuisine: American
Equipment: Large pot, Immersion blender, Skillet