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There's something undeniably comforting about a warm bowl of tomato basil soup paired with a perfectly grilled cheese sandwich. This classic duo has graced tables around the world, offering a nostalgic connection to childhood meals and a sense of warmth on chilly days. Tomato basil soup, with its rich, velvety texture and vibrant flavor, serves as the ideal companion to the crunchy, melty delight of grilled cheese. Together, they create a culinary harmony that satisfies both the stomach and the soul.

Cozy Tomato Basil Soup with Grilled Cheese

Indulge in the ultimate comfort food with Tomato Basil Bliss paired with Crunchy Grilled Cheese. This classic duo combines velvety tomato basil soup, rich in flavors from fresh tomatoes and basil, with a golden-brown grilled cheese sandwich, perfectly crispy and melty. Discover the importance of fresh ingredients and easy steps to whip up this nostalgic meal that warms both the stomach and soul. Perfect for lunch, dinner, or a cozy night in, this recipe is a delightful choice for any occasion.
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Ingredients
  

For the Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cans (14 oz each) of whole peeled tomatoes, with juice

2 cups vegetable broth (or chicken broth)

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for heat)

1 cup fresh basil leaves, roughly torn

1/2 cup heavy cream (optional for creaminess)

For the Grilled Cheese:

4 slices of sourdough bread

4 slices of sharp cheddar cheese

2 tablespoons unsalted butter (softened)

1 tablespoon Dijon mustard (optional, for a kick)

Fresh basil leaves (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes or until softened and translucent. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

    Add Tomatoes and Broth: Pour in the cans of whole peeled tomatoes along with their juice, adding vegetable broth. Stir everything together, then sprinkle in the sugar, salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer.

      Simmer and Blend: Reduce the heat slightly and let the soup simmer for about 20-25 minutes to allow the flavors to meld. After simmering, remove from heat and use an immersion blender (or transfer to a blender in batches) to puree until smooth.

        Finish with Basil and Cream: Return the pureed soup to the pot and stir in the fresh torn basil. If you’d like a creamier soup, add the heavy cream at this point. Allow it to heat through for another 5 minutes, then taste and adjust seasoning, if needed.

          Prepare Grilled Cheese: While the soup simmers, prepare the grilled cheese. Spread softened butter on one side of each slice of sourdough bread. On the unbuttered side of two slices, spread a thin layer of Dijon mustard if using. Place a slice of cheddar cheese on top, then top with the other slice of bread, buttered side up.

            Grill the Sandwiches: Heat a skillet over medium heat. Grill the sandwiches for about 3-4 minutes on each side, or until golden brown and the cheese has melted. Remove from the skillet, let sit for a minute, then slice diagonally.

              Serve: Pour the warm tomato basil soup into bowls, garnish with additional basil leaves if desired, and serve alongside the crunchy grilled cheese sandwiches.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings