Tomato Basil Soup with Mini Grilled Cheese Dippers
A warm and comforting tomato basil soup paired with small, cheesy grilled cheese sandwiches perfect for dipping. A classic lunch combination that's easy to make and satisfying.
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
- •1/4 cup fresh basil leaves, chopped, plus extra for garnish
- •1 tbsp granulated sugar (optional, to balance acidity)
- •1/2 tsp salt, or to taste
- •1/4 tsp black pepper, or to taste
- •4 slices sandwich bread
- •2 slices cheddar cheese
- •1 tbsp butter, softened
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 (if using), salt, and pepper. Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
- 3
While the soup simmers, prepare the mini grilled cheese dippers. Butter one side of each bread slice. Place one slice of cheddar cheese on the unbuttered side of two bread slices, then top with the remaining two bread slices (butter-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 heat and let cool slightly.
- 5
Stir the chopped fresh basil into the simmering soup. Taste and adjust seasonings if necessary. Carefully cut each grilled cheese sandwich into four small squares or triangles to create dippers. Ladle the hot soup into bowls, garnish with extra fresh basil if desired, and serve immediately with the mini grilled cheese dippers.
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