Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese

Try the best tomato soup recipe with grilled cheese ever!!

Try this Classic tomato soup with grilled cheese sandwich. If you are wanting something easy, delicious, and comforting on those cool winter evenings then look no further than this tomato basil soup. I like to puree my soups in a Vitamix

I love grilled cheese and the key to a great grilled cheese takes four things: good bread, good cheese, good butter, and patience. The key is not rushing the sandwich so you don't brown the bread faster than the cheese melts inside the sandwich.

If you like soups there is a whole section here on my site. Here is the tomato basil soup recipe and grilled cheese, I hope you enjoy it!

Tomato Basil Soup with Grilled Cheese

Tomato Soup

  • 1 1/2 cup onion (sliced (1 onion))
  • 4 cloves garlic
  • 1/4 tsp chili flakes
  • 2 boxes chopped tomatoes ((pomi))
  • 2 cups water
  • 1/4 cup basil leaves
  • 1/3 cup half and half
  • 2 tsp salt (plus more if need be)
  • 3 tbsp olive oil

Grilled Cheese

  • 8 slices sourdough bread
  • 8 oz petite basque cheese (sliced)
  • 8 oz manchego cheese
  • 4 tbsp butter
  • 4 tbsp olive oil

How to make tomato soup

  1. The better the tomatoes the better the sauce! This is my basic tomato soup recipe but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic. Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt.

    Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves. Then in a vitamix puree until smooth. Add salt and pepper if needed along with a touch of cream if desired. Set aside and keep warm.

  2. tomato soup

How to make grilled cheese

  1. Lay out 8 pieces of bread. On 4 slices of bread distribute petite basque evenly. On the other 4 slices of bread add manchego or your other favorite cheeses (fontina, fresh mozzarella, muenster cheese, etc...). In a large saute pan add half the butter and olive oil; sandwich together one slice of bread with petite basque and one slice of manchego togehter and place 2 sandwiches in the pan.

    (The key to grilled cheese is cooking the sandwich very slowly so that the bread doesn't get too dark before the cheese has completely melted in the center. Slow and low is the name of the game for a perfect grilled cheese) Cook for 5-7 minutes and then flip over and cook for another 5 minutes. Then repeat the same process with the last two sandwiches.

    Cut the sandwich in half and serve with a bowl of tomato soup and enjoy!

    tomato soup
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