Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, vegetable broth, and sugar. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the soup to the pot if using a standard blender.
- Stir in the heavy cream and chopped fresh basil. Season with salt and pepper to taste. Heat gently, but do not boil.
- While the soup is simmering, prepare the grilled cheese sandwiches. Spread butter on one side of each slice of bread.
- Place two slices of bread, butter-side down, in a skillet over medium heat. Top each with a slice of cheddar and a slice of provolone cheese. Cover with the remaining bread slices, butter-side up.
- Grill for 3-5 minutes per side, until the bread is golden brown and the cheese is melted and gooey.
- Cut the grilled cheese sandwiches in half and serve immediately with the warm tomato basil soup.
Nutrition
Notes
For a vegan option, use full-fat coconut milk instead of heavy cream and vegan cheese slices. You can also add a pinch of red pepper flakes to the soup for a little heat.