Creamy Tomato Soup with Basil and Mini Grilled Cheese

Name: Creamy Tomato Soup with Basil and Mini Grilled Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1/2 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 cup vegetable broth; 1/2 cup heavy cream; 1 tsp sugar (optional, to balance acidity); 1/4 cup fresh basil leaves, chopped, plus more for garnish; Salt and freshly ground black pepper to taste; 4 slices sandwich bread (white or whole wheat); 2 tbsp unsalted butter, softened; 2 slices cheddar cheese (or preferred melting cheese)

EasyAmericanPrep: 10 minutesCook: 20 minutesServes 2

A comforting and satisfying lunch featuring a rich, creamy tomato soup infused with fresh basil, perfectly paired with small, crispy grilled cheese sandwiches.

Creamy Tomato Soup with Basil and Mini Grilled Cheese

Ingredients

•1 tbsp olive oil
•1/2 small yellow onion, finely chopped
•2 cloves garlic, minced
•1 (28 ounce) can crushed tomatoes
•1 cup vegetable broth
•1/2 cup heavy cream
•1 tsp sugar (optional, to balance acidity)
•1/4 cup fresh basil leaves, chopped, plus more for garnish
•Salt and freshly ground black pepper to taste
•4 slices sandwich bread (white or whole wheat)
•2 tbsp unsalted butter, softened
•2 slices cheddar cheese (or preferred melting cheese)

Dietary Info

Vegetarian

Instructions

1
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
2
Stir in the crushed tomatoes, vegetable broth, and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.
3
While the soup simmers, prepare the mini grilled cheese sandwiches. Butter one side of each bread slice. Place two slices, butter-side down, in a non-stick pan over medium-low heat. Top each with a slice of cheese, then cover with the remaining bread slices, butter-side up.
4
Cook the grilled cheese for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Once cooked, remove from pan and cut each sandwich in half diagonally to create mini triangles.
5
Remove the soup from the heat. Stir in the heavy cream and chopped fresh basil. Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender (vent the lid if hot) and blend until smooth. Season with salt and pepper to taste.
6
Ladle the creamy tomato soup into two bowls. Garnish with extra fresh basil, if desired. Serve immediately with the mini grilled cheese sandwiches on the side for dipping.

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