There are few meals as comforting as a warm bowl of tomato soup with a perfectly golden grilled cheese. This Tomato Basil Soup is creamy, rich, and full of bright tomato flavor, while the grilled cheese gives you that crispy, buttery bite that makes the whole meal feel extra cozy.
It is the kind of dinner that comes together without much fuss and tastes even better when served with a little fresh basil and plenty of Parmesan on top.
Why You’ll Love This Recipe
This soup is simple enough for a weeknight but cozy enough for a slow Sunday lunch. The tomatoes simmer with onion, garlic, and basil until everything is rich and flavorful, then a little cream brings it all together.
And of course, tomato soup needs grilled cheese. A crispy, buttery sandwich with plenty of melted cheese is the perfect companion for dipping into the warm soup.
Ingredients
Tomato Basil Soup
- Olive oil
- Yellow onion, diced
- Garlic, minced
- Canned whole peeled tomatoes
- Tomato paste
- Chicken broth or vegetable broth
- Fresh basil
- Italian seasoning
- Salt
- Black pepper
- Heavy cream
- Parmesan cheese
Grilled Cheese
- Sourdough or your favorite bread
- Butter
- Cheddar cheese
- Mozzarella cheese
How to Make Tomato Basil Soup
- Start by warming olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent. Add the garlic and tomato paste, stirring for another minute or two until the garlic is fragrant and the tomato paste begins to deepen in color.
- Add the canned tomatoes and broth, then season with Italian seasoning, salt, and black pepper. Stir in a handful of fresh basil and bring the soup to a gentle simmer.
- Let everything cook for about 20 minutes. This gives the tomatoes time to break down and allows all of the flavors to come together.
- Use an immersion blender to blend the soup until smooth. You can leave it slightly chunky if you prefer a more rustic texture
- Lower the heat and stir in the heavy cream and Parmesan. Taste and adjust the seasoning as needed. Add a little more basil just before serving.
How to Make the Grilled Cheese
- While the soup is simmering, make the grilled cheese.
- Butter one side of each slice of bread. Place the bread butter-side down in a skillet over medium-low heat and layer on the cheddar and mozzarella. Top with the second slice of bread, butter-side up.
- Cook slowly until the bottom is golden brown and crisp. Carefully flip the sandwich and continue cooking until the second side is golden and the cheese is completely melted.
The key is keeping the heat moderate. You want the bread to become beautifully crisp while giving the cheese enough time to melt.
Serving Tomato Soup with Grilled Cheese
Ladle the soup into bowls and finish with fresh basil, a drizzle of olive oil, and a sprinkle of Parmesan.
Serve immediately with the grilled cheese cut in half for dipping. That first crispy corner dipped into the creamy tomato soup is the best part.
For an extra cozy dinner, serve it alongside a simple green salad or a piece of crusty bread.
Recipe Notes
Use good tomatoes. Since tomatoes are the star of this soup, using good-quality canned tomatoes makes a noticeable difference.
Don’t rush the onions. Letting the onion soften before adding the garlic gives the soup a sweeter, more developed flavor.
Blend to your preferred texture. For a silky soup, blend until completely smooth. For something more rustic, leave a little texture.
Keep the grilled cheese heat low. Medium-low heat gives the cheese time to melt without burning the bread.
Make it extra cheesy. A combination of sharp cheddar and mozzarella gives you both great flavor and that perfect cheese pull.
A Cozy Dinner Worth Repeating
Tomato soup and grilled cheese is one of those meals that never really goes out of style. It is simple, nostalgic, and comforting without requiring a long list of ingredients or hours in the kitchen.
Make a pot when the weather turns chilly, serve it for a lazy weekend lunch, or keep this recipe in your back pocket for those nights when you want something warm and comforting without making dinner complicated.
Tomato Basil Soup and Grilled Cheese
Ingredients
Equipment
Method
- Heat a large pot over medium heat and add a drizzle of olive oil. Add the diced yellow onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and tomato paste. Stir well and cook for 1 to 2 minutes, allowing the tomato paste to deepen in color and the garlic to become fragrant.
- Add the San Marzano tomatoes and chicken stock. Use a wooden spoon to break up the tomatoes as they cook. Season with salt and pepper, then add the fresh basil.
- Bring the soup to a gentle simmer. Cover partially and let it cook for 20 to 25 minutes, or until the vegetables are completely tender and the flavors have come together.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, blend in small batches and carefully vent the lid for the hot steam.
- Return the soup to low heat and add in your seasonings and basil. Stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese has melted and the soup is creamy. Taste and adjust the salt and pepper as needed. Add in your lemon juice.
- While the soup is finishing, prepare your grilled cheese sandwiches. Butter the outside of your bread and fill with your favorite melting cheese. Cook in a skillet over medium-low heat for 3 to 4 minutes per side, until golden brown and crisp and the cheese is melted.
- Ladle the tomato basil soup into bowls and garnish with fresh basil and an extra sprinkle of Parmesan. Serve hot alongside the grilled cheese for dipping.
Notes
- Dice tons of celery, carrot, and onion a week prior and freeze them separately. Many recipes use a Mirepoix. We constantly use these three ingredients. Freezing diced Mirepoix saves us 10 to 15 minutes each recipe. Keep your freezer stocked with these and watch weekday dinners become easy!
- An immersion blender is a necessary tool for lots of different recipes. If you do not have you, you can use any blender but invest in an immersion blender if you have the funds. This tool saves us time on many recipes.
