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When it comes to comfort food, few dishes can rival the warm embrace of a creamy tomato basil soup paired with a crispy grilled cheese sandwich. This timeless combination not only satisfies the palate but also evokes feelings of nostalgia, making it a go-to meal for many. Whether you're enjoying a casual lunch on a sunny afternoon or seeking solace in a cozy dinner on a chilly evening, the Creamy Tomato Basil Delight is the perfect recipe to whip up. Its rich and velvety texture, combined with the fresh notes of basil, makes it a dish that appeals to food lovers of all ages.

Creamy Tomato Basil Soup with Grilled Cheese

Indulge in the creamy comfort of Tomato Basil Delight, the ultimate cozy dish that combines rich, velvety soup with the crunch of a grilled cheese sandwich. This recipe celebrates the vibrant flavors of fresh tomatoes and aromatic basil, perfect for a sunny lunch or a chilly evening dinner. Packed with nutrients, this dish not only warms the heart but also nourishes the body. Discover how to make this nostalgic favorite with easy steps and simple ingredients for a meal that's satisfying for all ages.
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Ingredients
  

For the Soup:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 cup vegetable broth (or chicken broth)

1 teaspoon dried oregano

1 teaspoon sugar (optional)

Salt and pepper to taste

1 cup heavy cream

1/2 cup fresh basil leaves, chopped

1 tablespoon balsamic vinegar for added depth (optional)

For the Grilled Cheese:

4 slices of sourdough bread

4 slices of sharp cheddar cheese

2 tablespoons butter, softened

1/2 teaspoon garlic powder (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Sauté the Aromatics:

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Add Tomatoes & Simmer:

        Stir in the crushed tomatoes, vegetable broth, dried oregano, and sugar (if using). Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes. This allows the flavors to meld beautifully.

          Blend the Soup:

            After the soup has simmered, use an immersion blender to puree it until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return it to the pot.

              Add Cream & Basil:

                Stir the heavy cream into the pureed soup and heat gently over low heat. Add the freshly chopped basil and balsamic vinegar (if using) for an extra layer of flavor. Adjust seasoning with more salt and pepper to taste. Let it simmer for another 5 minutes.

                  Prepare the Grilled Cheese:

                    While the soup is simmering, heat a skillet over medium heat. Spread the softened butter evenly on one side of each slice of sourdough bread. Place two slices, butter side down, in the skillet. Top each slice with a piece of cheddar cheese, then place the other two slices of bread on top (butter side up).

                      Grill to Perfection:

                        Cook the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. If desired, sprinkle a pinch of garlic powder on the outside of the bread for added flavor.

                          Serve:

                            Ladle the creamy tomato basil soup into bowls. Slice the grilled cheese sandwiches diagonally and serve them alongside the soup. Garnish with additional fresh basil leaves for a pop of color.

                              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4