Tomato Basil Soup with Mini Grilled Cheese
A comforting and quick lunch featuring a creamy tomato basil soup paired with crispy, bite-sized grilled cheese sandwiches. Perfect for a satisfying midday meal.
Ingredients
- •1 tablespoon olive oil
- •1/2 small yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •2 cups vegetable broth
- •1/4 cup fresh basil leaves, chopped, plus more for garnish
- •1/4 cup heavy cream (optional, for creamier soup)
- •1 teaspoon sugar (to balance acidity)
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon black pepper, or to taste
- •4 slices sandwich bread (white or whole wheat)
- •2 tablespoons butter, softened
- •2 slices cheddar cheese
Dietary Info
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, sugar, salt, and pepper. Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.
- 3
While the soup simmers, prepare the mini grilled cheese. Butter one side of each bread slice. Place one slice of cheese on the unbuttered side of two bread slices, then top with the remaining bread slices, buttered side out.
- 4
Heat a non-stick skillet over medium-low heat. Place the sandwiches in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. Remove from skillet and cut each sandwich into 4 small squares.
- 5
Stir the chopped fresh basil and heavy cream (if using) into the simmering soup. Taste and adjust seasonings as needed. If you prefer a smoother soup, carefully blend with an immersion blender until desired consistency is reached.
- 6
Ladle the hot tomato basil soup into bowls. Serve immediately with the mini grilled cheese squares on the side or floating in the soup. Garnish with extra fresh basil if desired.
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