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There are few culinary pairings as heartwarming and satisfying as a bowl of creamy tomato basil soup accompanied by a perfectly grilled cheese sandwich. This classic duo transcends generations, cherished by children and adults alike for its rich flavors and comforting textures. Whether it’s a rainy day or simply a moment when you crave something familiar and soothing, this recipe serves as a reliable go-to. The simplicity of its ingredients, combined with the warmth of its flavors, makes it ideal for any occasion, evoking nostalgia and comfort in every spoonful.

Creamy Tomato Basil Soup with Grilled Cheese

Discover the ultimate comfort food with this creamy tomato basil soup paired perfectly with a golden grilled cheese sandwich. This classic duo is loved by all, offering rich flavors and heartwarming textures that evoke nostalgia. With simple ingredients and easy steps, even novice cooks can whip up this delightful meal. Whether it’s a rainy day or a cozy night in, dive into the warmth and satisfaction of this timeless recipe that brings joy to every spoonful. Enjoy the simple pleasures of life with this comforting dish!
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Ingredients
  

For the Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (15 oz each) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

1 cup heavy cream

1/2 cup fresh basil leaves, chopped (plus extra for garnish)

For the Grilled Cheese:

8 slices of sourdough or whole grain bread

4 tablespoons unsalted butter, softened

8 ounces cheddar cheese, sliced (or your favorite cheese)

1 teaspoon garlic powder (optional)

Instructions
 

Prepare the Soup:

    - In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until the onion is translucent and slightly softened, approximately 5-6 minutes.

      - Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently until fragrant.

        - Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, dried oregano, and red pepper flakes, if using. Season the mixture generously with salt and pepper, then bring it to a gentle simmer. Allow it to cook uncovered for about 20 minutes.

          - After 20 minutes, stir in the heavy cream and chopped basil leaves. Using an immersion blender, purée the soup until it is velvety smooth (you can also transfer the soup in batches to a blender if needed). Return the pureed soup to the pot and heat through gently before serving.

            Make the Grilled Cheese:

              - While the soup is simmering, preheat a griddle or large skillet over medium heat. Spread butter generously on one side of each slice of bread.

                - Assemble the sandwiches by placing the cheese slices between two pieces of bread, with the buttered sides facing out.

                  - Once the griddle is ready, place the sandwiches on it. If desired, sprinkle a little garlic powder on the outside of the bread. Grill the sandwiches for about 3-4 minutes until they turn golden brown and crispy, then carefully flip them. Cook the other side until the cheese is melted and the bread is golden.

                    Serve:

                      - Carefully ladle the creamy tomato basil soup into bowls, garnishing each serving with extra chopped basil if desired. Cut the grilled cheese sandwiches into triangles and serve them alongside the warm soup for delightful dipping.

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4