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No bowl of Tomato Basil Bliss Soup is complete without its quintessential sidekick: a perfectly crafted grilled cheese sandwich. This classic pairing is beloved for many reasons, but primarily for the delightful contrast it offers—crunchy, toasted sourdough bread enveloping gooey, melted cheddar cheese. The texture and flavors of the grilled cheese complement the smooth, rich soup, creating a harmonious dining experience that warms both body and soul.

Creamy Tomato Basil Soup with Grilled Cheese

Warm up with the heartwarming flavors of Tomato Basil Bliss Soup paired with a perfectly grilled cheese sandwich, a classic comfort food duo. This nostalgic meal combines the rich, tangy goodness of tomatoes with aromatic basil, creating a satisfying experience perfect for chilly evenings. With simple ingredients and easy preparation, you can create a cozy and inviting dish that brings families together. Enjoy the delicious aroma and flavors that this delightful combo offers, making it a staple in your kitchen.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 (14-ounce) cans diced tomatoes, including their juice

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 cup heavy cream

½ cup fresh basil leaves, torn into pieces

Grated Parmesan cheese, for garnish

For Grilled Cheese:

8 slices sourdough bread

4 tablespoons unsalted butter, softened

8 slices sharp cheddar cheese

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute, just until fragrant.

    Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and vegetable broth. Season with sugar, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer, letting it cook uncovered for about 20 minutes, stirring occasionally to prevent sticking.

      Blend the Soup: Once the soup has simmered and the flavors have melded, remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a smooth consistency. (If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, blending until smooth before returning it to the pot).

        Incorporate Cream: Return the pot to low heat and stir in the heavy cream, allowing it to warm through without boiling. Add the torn fresh basil leaves and gently mix to incorporate.

          Make Grilled Cheese: While the soup is warming, spread butter on one side of each slice of sourdough bread. In a skillet over medium heat, place four slices of bread butter-side down. Layer two slices of cheddar cheese on top of each, then cover with the remaining bread slices (butter-side up). Grill until the bread is golden brown and the cheese is melted, approximately 3-4 minutes per side. Once done, remove from the skillet and cut each sandwich diagonally for serving.

            Serve: Ladle the creamy tomato basil soup into bowls and generously sprinkle with grated Parmesan cheese. Serve with the hot grilled cheese sandwiches on the side for a perfect, comforting meal. Enjoy the delightful combination of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings