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Cozy Tomato Basil Soup with Perfect Grilled Cheese Dippers

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This cozy tomato basil soup is velvety and flavorful, paired with crispy, buttery grilled cheese dippers. It’s the ultimate comfort food that comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 cup vegetable broth or chicken broth (low-sodium preferred)
  • 1/2 cup fresh basil leaves, packed (plus more for garnish)
  • 1/2 cup heavy cream
  • 1 teaspoon sugar (optional)
  • Salt and freshly ground black pepper (to taste)
  • 8 slices sourdough bread (or sturdy bread like ciabatta or country white)
  • 4 tablespoons unsalted butter, softened
  • 8 slices sharp cheddar cheese (such as Tillamook or Cabot)
  • Flaky sea salt (for finishing)

Instructions

  1. In a large pot, melt 2 tablespoons butter over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in both cans of whole peeled tomatoes (with juices) and the broth. Use a wooden spoon to break up the tomatoes. Bring to a gentle simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally.
  3. Remove pot from heat. Add fresh basil leaves. Using an immersion blender, blend until completely smooth. (If using a countertop blender, let soup cool for 10 minutes, then blend in batches.)
  4. Return pot to low heat. Stir in heavy cream and sugar (if using). Season with salt and pepper to taste. Let warm through for 2-3 minutes. Adjust seasoning as needed.
  5. While soup simmers, heat a large non-stick skillet or griddle over medium heat. Spread softened butter on one side of each bread slice. Place 4 slices buttered side down on a cutting board. Top each with 2 slices of cheese. Place remaining bread slices on top, buttered side up.
  6. Place sandwiches in the hot skillet. Cook for 3-4 minutes per side, until golden brown and crispy and cheese is melted. Press down gently with a spatula halfway through each side. If bread browns too quickly, reduce heat to medium-low and cover pan for the last minute.
  7. Remove grilled cheese from pan and let rest for 30 seconds. Sprinkle with flaky sea salt. Slice each sandwich into 1-inch wide strips. Ladle soup into bowls and serve with grilled cheese dippers alongside or on top. Garnish with extra fresh basil if desired.

Notes

For a dairy-free version, swap butter for olive oil, use full-fat coconut cream instead of heavy cream, and use dairy-free cheese. For a gluten-free version, use gluten-free bread. The soup freezes well for up to 3 months. The grilled cheese is best made fresh.

Nutrition

Keywords: tomato basil soup, grilled cheese, comfort food, easy dinner, 30-minute meal, vegetarian

Find it online: https://cookyep.com/cozy-tomato-basil-soup-with-perfect-grilled-cheese-dippers/