Tomato Basil Soup with Grilled Cheese
A stovetop tomato soup with garlic, basil, and cream, served with crisp grilled cheese sandwiches.
From Alexa's kitchen- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
Method
Heat a drizzle of olive oil in a pot. Add the smashed garlic and cook until fragrant, about 2-3 minutes.
Add the fresh tomatoes and onion. Cover and cook over medium-high heat for 5-7 minutes so they soften and blister.
Add the canned fire-roasted tomatoes and chicken broth. Cover and simmer for 10 minutes.
Season with garlic powder, paprika, Mrs. Dash, pepper, salt, and red pepper flakes if using. Add the basil and blend until smooth with an immersion blender. Taste and adjust the seasoning.
Stir in the heavy cream.
For the grilled cheese, sandwich cheddar between the bread slices and spread a thin layer of mayonnaise on the outside. Toast in butter until the cheese melts and the bread is golden brown.
Serve the soup with the grilled cheese and a small drizzle of cream if you like.
Alexa's notes
The perfect meal fro cozy fall weather!
- soup
- tomatoes
- grilled cheese
- comfort food
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Tomato Basil Soup with Grilled Cheese
Ingredients
Tomato soup
- Olive oil, for the pot
- 6 garlic cloves, smashed
- 3 medium tomatoes
- 1/2 yellow onion
- 1 16 oz. can fire-roasted tomatoes
- 1/2 cup chicken broth
- 4-5 fresh basil leaves
- 1/4 cup heavy whipping cream, plus a little to finish if desired
- Red pepper flakes, optional
- Garlic powder
- Paprika
- Mrs. Dash seasoning
- Pepper
- Salt
Grilled cheese
- 4 slices bread
- Sliced cheddar cheese
- Mayonnaise, for the outside of the bread
- Butter, for toasting
Method
- Heat a drizzle of olive oil in a pot. Add the smashed garlic and cook until fragrant, about 2-3 minutes.
- Add the fresh tomatoes and onion. Cover and cook over medium-high heat for 5-7 minutes so they soften and blister.
- Add the canned fire-roasted tomatoes and chicken broth. Cover and simmer for 10 minutes.
- Season with garlic powder, paprika, Mrs. Dash, pepper, salt, and red pepper flakes if using. Add the basil and blend until smooth with an immersion blender. Taste and adjust the seasoning.
- Stir in the heavy cream.
- For the grilled cheese, sandwich cheddar between the bread slices and spread a thin layer of mayonnaise on the outside. Toast in butter until the cheese melts and the bread is golden brown.
- Serve the soup with the grilled cheese and a small drizzle of cream if you like.
Notes
The perfect meal fro cozy fall weather!