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Creamy Tomato Basil Soup with Grilled Cheese

Creamy Tomato Basil Soup with Grilled Cheese

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

  1. Heat olive oil in a large pot over medium heat. Add onions and sauté until softened. Stir in garlic and cook for another minute.
  2. Add crushed tomatoes and vegetable broth. Simmer for 15–20 minutes.
  3. Use an immersion blender (or transfer to a blender) to puree until smooth. Stir in cream, salt, pepper, and basil. Simmer for 5 more minutes.
  4. Meanwhile, 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.
  5. Serve hot soup in bowls with grilled cheese sandwiches on the side for dipping.