Crispy, buttery grilled cheese sandwiches meet a velvety smooth tomato basil soup in this ultimate comfort food pairing. Perfect for dipping on a cold day.
Ingredients
For the Tomato Basil Soup:
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
3 cloves garlic, minced
2 (28-ounce) cans whole peeled tomatoes
1 cup fresh basil leaves, packed
1 cup vegetable or chicken stock
½ cup heavy cream (optional, for richness)
Salt and black pepper, to taste
For the Grilled Cheese:
8 slices sourdough or thick country bread
4 tablespoons butter, softened
6 ounces sharp cheddar cheese, grated
4 ounces mozzarella or provolone, grated
Flaky salt, for finishing
Method
1. Start the soup
Heat olive oil or butter in a large pot over medium heat. Add onion and sauté until softened, about 5–7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Simmer
Add the canned tomatoes (with their juices) and stock. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
3. Blend
Remove from heat. Stir in fresh basil. Using an immersion blender, purée until completely smooth. (Alternatively, carefully transfer to a standing blender in batches.) Return to low heat. Stir in heavy cream if using. Season with salt and pepper to taste. Keep warm while you make the sandwiches.
4. Assemble the sandwiches
Heat a large skillet or griddle over medium heat. Butter one side of each bread slice. Place 4 slices, buttered side down, on a work surface. Divide the grated cheeses evenly over the bread. Top with remaining bread slices, buttered side up.
5. Grill the sandwiches
Place sandwiches in the hot skillet (cook in batches if needed). Cook until golden brown and crispy, about 3–4 minutes per side. Press gently with a spatula to ensure even browning. Cheese should be fully melted.
6. Serve
Slice sandwiches in half. Ladle soup into bowls. Serve immediately with sandwich alongside for dipping. Top soup with a drizzle of olive oil or a small basil sprig if desired.
