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Creamy Tomato Basil Soup with Best Crispy Grilled Cheese

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A velvety, bright tomato basil soup paired with a perfectly crispy, buttery grilled cheese sandwich. This comforting meal comes together in about 35 minutes with simple ingredients and delivers a satisfying crunch and creamy texture.

Ingredients

Scale
  • 2 tablespoons unsalted butter (e.g., Kerrygold)
  • 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 low-sodium vegetable broth (or chicken broth)
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • ½ cup heavy cream (at room temperature)
  • ½ cup fresh basil leaves, chopped (packed loosely)
  • 8 slices sourdough bread (or sturdy bread like Texas toast)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons mayonnaise
  • 8 slices sharp cheddar cheese (preferably white cheddar)
  • 4 slices provolone or mozzarella cheese

Instructions

  1. Start the soup base: Place a large pot over medium heat and add the butter. Let it melt completely, then add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
  2. Add the garlic: Toss in the minced garlic and cook for 30 seconds until fragrant. Do not let it burn.
  3. Add the tomatoes: Pour in both cans of whole peeled tomatoes, including all the juice. Use a wooden spoon to break up the tomatoes into smaller pieces.
  4. Add the broth and seasonings: Pour in the vegetable broth, sugar, salt, and pepper. Stir together. Bring the soup to a gentle simmer, then reduce heat to low. Let it simmer for 15 minutes.
  5. Blend until smooth: Remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  6. Finish the soup: Return the pot to low heat. Stir in the heavy cream and chopped fresh basil. Taste and adjust salt and pepper as needed. Let it warm through for 2-3 minutes, but do not let it boil.
  7. Make the grilled cheese: While the soup simmers, prepare the sandwiches. In a small bowl, mix the softened butter and mayonnaise together until smooth. Spread this mixture on one side of each bread slice.
  8. Assemble and cook: Heat a skillet over medium-low heat. Place 4 slices of bread, buttered side down, in the pan. Layer on one slice of cheddar and one slice of provolone (or mozzarella) on each. Top with the remaining bread slices, buttered side up. Cook for 3-4 minutes per side, until the bread is deep golden brown and the cheese is fully melted. Press down gently with a spatula halfway through.
  9. Serve immediately: Ladle the soup into bowls and place a crispy grilled cheese on the side. Cut the sandwich into strips for dipping, if desired.

Notes

Don’t rush the onions; cook them until soft and translucent for a sweet, savory base. For the grilled cheese, keep the heat at medium-low to avoid burning the bread before the cheese melts. The mayo-butter mixture helps achieve an extra-crispy crust. Taste the soup before and after adding cream to adjust seasoning. Leftover soup keeps in the fridge for up to 5 days and freezes for up to 3 months. The grilled cheese is best eaten fresh.

Nutrition

Keywords: tomato basil soup, creamy tomato soup, grilled cheese, comfort food, easy dinner, vegetarian soup, crispy grilled cheese

Find it online: https://bakebeam.com/creamy-tomato-basil-soup-with-best-crispy-grilled-cheese/