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Tomato Basil Soup with Grilled Cheese – Comfort Recipes for Dinner

There’s something magical about the classic combo of tomato soup and grilled cheese that instantly takes me back to cozy afternoons as a kid. I remember sneaking into the kitchen to intercept the bubbling pot of tomato basil soup before my mom finished it, drawn in by that fresh, herby aroma filling the house. Paired with a perfectly toasted grilled cheese—melty, buttery, and just a little crispy—it was pure comfort on a plate. This recipe brings all those warm, homey vibes right to your dinner table, with easy steps and tips anyone can follow. Trust me, once you try this version, it might just become your go-to meal on chilly nights or when you crave something soothing and satisfying.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

2 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 cups chicken or vegetable broth
1 cup fresh basil leaves, packed
1 tsp sugar (optional, to balance acidity)
Salt and pepper, to taste
1/2 cup heavy cream or half-and-half
8 slices bread (white, sourdough, or your favorite)
8 oz sharp cheddar cheese, sliced or shredded
2 tbsp butter, softened (for grilling)

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.

Step 2:

Pour in the crushed tomatoes and broth, then stir in the sugar (if using), and season with a pinch of salt and pepper. Bring to a gentle simmer and let it cook uncovered for about 15 minutes, stirring occasionally to meld the flavors.

Step 3:

Add the fresh basil leaves into the pot, and using an immersion blender, carefully puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender (never fill more than half full!), then return it to the pot.

Step 4:

Stir in the heavy cream and heat gently for another 3-5 minutes. Taste and adjust seasoning as needed. Keep warm on very low heat while you prepare the grilled cheese.

Step 5:

Butter one side of each slice of bread. Place 4 slices butter-side down in a large skillet over medium heat. Layer with cheese and top with the remaining bread slices, butter-side up. Cook until golden brown and melty, about 3-4 minutes per side. Lower the heat if they brown too fast before the cheese melts.

Step 6:

Serve the grilled cheese sandwiches hot alongside bowls of the rich, velvety tomato basil soup. Enjoy the contrast of crunchy, cheesy bread with the fragrant, creamy soup dipping right in.

Variations & Tips

Swap fresh basil for 1 tsp dried basil if that’s what you’ve got on hand—add it during simmering for best flavor.
For a vegan version, use olive oil instead of butter, non-dairy milk instead of cream, and vegan cheese slices.
Add a pinch of red pepper flakes to the soup if you like a little heat.
Use a mix of cheeses: combining sharp cheddar with mozzarella gives a gooey yet flavorful melt.
If your bread is thick, press the sandwich slightly down in the pan to help it grill evenly and melt the cheese faster.

How I Like to Serve It

This duo feels perfect on a chilly fall night, wrapped in a cozy blanket with a good book beside me. I like adding a crisp green salad or some roasted veggies to the side if I’m making it for dinner. For a casual lunch, it’s lovely just as is, with extra fresh basil sprinkled over the soup for a pop of color and flavor.

Notes

Store leftover soup in an airtight container in the fridge for up to 4 days and reheat gently on the stove.
Sandwiches are best fresh but can be wrapped and warmed in a skillet or oven later to regain their crispness.

Closing: This tomato basil soup with grilled cheese is the kind of meal that warms you from the inside out—simple, satisfying, and always a crowd-pleaser!