Creamy Tomato Basil Soup with Grilled Cheese
Craving a comforting meal that comes together in a flash? This Creamy Tomato Basil Soup with Grilled Cheese is a perfect quick dinner recipe, offering rich flavors and satisfying warmth without hours in the kitchen. You will love how easy it is to create this classic combination for a delightful weeknight meal.
Key Ingredients & Substitutions
- Canned Tomatoes: Use diced or crushed for convenience. Fire-roasted tomatoes add a smoky depth.
- Fresh Basil: Essential for flavor; dried basil can be used in a pinch, but fresh is best.
- Heavy Cream: Creates the creamy texture. For a lighter soup, use half-and-half or coconut milk.
- Bread: Sourdough or challah make excellent grilled cheese sandwiches. Any sturdy bread will do.
- Cheese: Sharp cheddar or Gruyère are great for grilled cheese. Use your favorite melting cheese.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
For the Grilled Cheese:
- 8 slices bread
- 4 tablespoons unsalted butter, softened
- 8 slices cheese (such as cheddar, provolone, or Monterey Jack)
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, large skillet or griddle, immersion blender (optional)
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Simmer the Soup Base
Pour in the crushed tomatoes and vegetable broth. Add the optional sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
3. Blend Until Smooth
Carefully use an immersion blender to purée the soup directly in the pot until it reaches your desired consistency. If you don’t have an immersion blender, transfer the soup in batches to a regular blender (be cautious with hot liquids), then return it to the pot.
4. Finish the Soup
Stir in the heavy cream and chopped fresh basil. Season the soup with salt and black pepper to taste. Heat through gently for a few minutes, but do not boil after adding the cream.
5. Prepare Your Grilled Cheese
While the soup simmers, butter one side of each slice of bread. Place 4 slices of bread, butter-side down, in a large skillet or on a griddle over medium heat.
6. Cook the Grilled Cheese
Top each bread slice in the skillet with two slices of cheese, then place another slice of bread on top, butter-side up. Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. Serve immediately with your warm, creamy tomato basil soup for a fantastic quick dinner.
Variation Ideas
- Add a pinch of red pepper flakes to the soup for a subtle kick.
- Stir in a spoonful of pesto with the basil for an extra layer of flavor.
- For the grilled cheese, add a slice of tomato or a sprinkle of dried herbs before cooking.
- Top the soup with croutons or a swirl of olive oil instead of fresh basil.
Storage Instructions
Store leftover Creamy Tomato Basil Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through. Grilled cheese is best enjoyed fresh, as it tends to get soggy when stored.
Frequently Asked Questions (FAQ)
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 pounds of ripe fresh tomatoes, peeled and chopped. You may need to simmer the soup longer to break them down.
Is this soup suitable for vegetarians?
Absolutely! This recipe uses vegetable broth, making it a delicious vegetarian quick dinner recipe.
How can I make the soup thicker?
You can cook the soup uncovered for a bit longer to allow some liquid to evaporate, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) at the end.
Can I freeze this soup?
Yes, you can freeze the soup without the cream for up to 3 months. Thaw, reheat, then stir in the cream before serving.
What kind of bread is best for grilled cheese?
Sturdy breads like sourdough, challah, or even a good quality sandwich bread work well because they hold up to the butter and cheese.
Can I make the grilled cheese without butter?
You can use mayonnaise or a dairy-free butter alternative for grilling your sandwiches.
