Creamy Tomato Basil Soup with Crispy Grilled Cheese
Joan Wallace
Tomato Soup
Velvety tomato basil soup with gooey grilled cheese — comfort food perfected.
Nutrition (per serving)
This is one of my favorite weeknight pairings — a smooth, bright tomato basil soup made silky with a splash of cream, paired with a crackling, gooey grilled cheese. It’s the sort of food that hugs you from the inside and is quick enough to make on any evening when you want something familiar and comforting.
I love how simple ingredients become something greater together: ripe tomatoes, fragrant basil and buttery bread. The soup blends beautifully and the grilled cheese gives you that irresistible crunchy, cheesy contrast. Serve it piping hot and expect smiles all around.
Ingredients
- extra-virgin olive oil:2 tbsp
- unsalted butter:2 tbsp
- yellow onion, finely chopped:1 piece
- carrot, peeled and diced:1 piece
- garlic cloves, minced:4 pieces
- crushed tomatoes (canned):28 oz
- tomato paste:2 tbsp
- vegetable broth:4 cups
- heavy cream:1/2 cup
- fresh basil leaves, chopped:1/3 cup
- granulated sugar:1 tsp
- salt:1 1/2 tsp
- black pepper:1/2 tsp
- bay leaf:1 piece
- sourdough or country bread slices:8 pieces
- sharp cheddar cheese, shredded:8 oz
- unsalted butter, softened (for sandwiches):8 tbsp
- olive oil (for grilling, optional):1 tbsp
Instructions
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Heat olive oil and 2 tbsp butter in a large pot over medium heat until shimmering.
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Add chopped onion and diced carrot and cook, stirring occasionally, until softened, about 6–8 minutes.
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Stir in minced garlic and tomato paste; cook 1 minute until fragrant.
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Add crushed tomatoes, vegetable broth, bay leaf, sugar, salt and pepper. Bring to a simmer, then reduce heat and simmer gently for 12 minutes to meld flavors.
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Remove the bay leaf. Use an immersion blender to purée the soup until smooth (or carefully transfer in batches to a blender).
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Stir in heavy cream and chopped basil, warm through, and adjust seasoning with more salt or a pinch of sugar if needed.
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While the soup simmers, butter one side of each bread slice with the softened butter.
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Assemble sandwiches by placing shredded cheddar between two slices, buttered sides facing out.
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Heat a large skillet or griddle over medium heat and add 1 tbsp olive oil if desired for extra crispness.
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Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden and cheese is melted. Reduce heat if bread browns too quickly.
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Slice sandwiches in half on the diagonal for easy dipping.
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Ladle soup into bowls, drizzle a little cream and scatter a few basil leaves on top. Serve immediately with grilled cheese on the side for dipping.
Tips & Notes
- Use ripe canned tomatoes for best flavor—San Marzano-style crushed tomatoes make this especially bright.
- If your blender is hot, let the soup cool slightly and vent the lid to avoid pressure build-up.
- For extra flavor in the grilled cheese, mix a little Gruyère with the cheddar or add a thin smear of Dijon mustard.
- Make the soup ahead and refrigerate; it often tastes even better the next day. Reheat gently and add a splash of broth if it thickens.
