Creamy Tomato Basil Soup

An American weeknight main built around smooth tomato soup finished with cream and basil, paired with crisp grilled cheese sandwiches for dipping. The soup simmers with onion, garlic, tomato paste, and broth, then blends smooth. The sandwiches are browned in a skillet and served alongside.

By Julienne

Cook time: 24 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 150 g yellow onion small dice
• 12 g garlic minced
• 30 g tomato paste
• 800 g crushed tomatoes
• 750 ml vegetable broth
• 2 g dried oregano
• 4 g granulated sugar
• 6 g fine salt divided
• 1 g black pepper divided
• 120 ml heavy cream
• 10 g fresh basil leaves torn, divided
• 4 g fine salt divided
• 1 g black pepper divided
• 8 count bread slices
• 160 g cheddar cheese sliced
• 40 g unsalted butter softened
• 10 ml olive oil divided
• 10 g fresh basil leaves torn, divided

Instructions

1. Heat 20 ml of the olive oil in the 5 L pot over medium heat. Add the onion and cook, stirring occasionally, until translucent and starting to soften, then add the garlic and cook briefly until fragrant. The onion is translucent and the garlic smells fragrant, 5 to 7 minutes total.
2. Stir in the tomato paste and cook for 1 minute to darken slightly, then add the crushed tomatoes, vegetable broth, oregano, sugar, 6 g of the salt, and 1 g of the black pepper. Bring to a simmer and cook gently so the flavors meld. The soup has simmered and tastes rounded, about 10 minutes.
3. Blend the soup until smooth with an immersion blender, or carefully blend in batches in a countertop blender. Return it to the pot if needed, then stir in the heavy cream and 10 g of the basil. Taste and adjust with the remaining salt and black pepper as needed, then keep the soup hot over low heat without boiling hard. The soup is smooth, creamy, and lightly basil-scented.
4. For the grilled cheese, butter one side of each bread slice with the softened butter. Place half the slices butter-side down, top each with cheese, close with the remaining slices, and use the remaining olive oil on the outside if needed for even browning. The sandwiches are assembled and ready for the skillet.
5. Cook the sandwiches in the skillet over medium heat until the bread is deep golden and the cheese is melted through, turning once. Let them rest 1 minute, then cut each sandwich in half. The bread is crisp and evenly browned, and the cheese is melted through.
6. Ladle the soup into bowls and scatter the remaining basil over the top. Serve immediately with the grilled cheese halves on the side. The soup is steaming hot and the grilled cheese is ready for dipping.