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Creamy Tomato Basil Soup with Grilled Cheese

Name: Creamy Tomato Basil Soup with Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 2 tablespoons olive oil; 1 medium onion; 3 cloves garlic; 2 cans crushed tomatoes; 2 cups vegetable broth; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh basil; 8 slices bread; 4 tablespoons butter; 8 slices cheddar or mozzarella cheese

Servings

4 bowls

Prep

15 min

Cook

30 min

Ingredients

2 tablespoons olive oil
1 medium onion — chopped
3 cloves garlic — minced
2 cans crushed tomatoes — 28 oz each
2 cups vegetable broth
1/2 cup heavy cream — or coconut milk for dairy-free
1/2 teaspoon salt — to taste
1/4 teaspoon black pepper — to taste
1/4 cup fresh basil — chopped
8 slices bread — whole wheat or sourdough
4 tablespoons butter — softened
8 slices cheddar or mozzarella cheese

Instructions

1Heat olive oil in a large pot over medium heat. Add onions and sauté until softened. Stir in garlic and cook for another minute.
2Add crushed tomatoes and vegetable broth. Simmer for 15–20 minutes.
3Use an immersion blender (or transfer to a blender) to puree until smooth. Stir in cream, salt, pepper, and basil. Simmer for 5 more minutes.
4Meanwhile, prepare grilled cheese: Butter one side of each bread slice. Place cheese between two slices, butter side out. Grill in a skillet until golden brown on both sides and cheese is melted.
5Serve hot soup in bowls with grilled cheese sandwiches on the side for dipping.

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