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Easy Creamy Tomato Basil Soup with Grilled Cheese Dippers

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This creamy tomato basil soup is made with roasted San Marzano tomatoes, fresh basil, and a touch of cream for a velvety texture. Paired with crispy, cheesy grilled cheese dippers, it’s the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 1 cup low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon unsalted butter
  • 8 slices sourdough bread
  • 4 tablespoons unsalted butter, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the chopped onion and smashed garlic cloves with 1 tablespoon of the olive oil. Spread in an even layer. Roast for 10 minutes, until the onions are starting to soften.
  3. Drain the canned tomatoes (reserve the juice for later if you want a thinner soup). Add the whole tomatoes to the baking sheet with the onions and garlic. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Roast for 20-25 minutes, until the tomatoes are starting to blister and caramelize.
  4. While the tomatoes are roasting, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the vegetable broth and bring to a gentle simmer. Once the tomatoes are done, carefully scrape the entire contents of the baking sheet into the pot with the broth.
  5. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, being careful with the hot liquid.
  6. Return the pot to low heat. Stir in the heavy cream, fresh basil, salt, pepper, and red pepper flakes (if using). Let it simmer gently for another 5 minutes. Taste and adjust seasoning. Just before serving, stir in the tablespoon of butter until melted and glossy.
  7. While the soup is simmering, heat a large skillet over medium heat. Spread the softened butter on one side of each slice of bread. Place the bread, buttered side down, on a cutting board. On four of the slices, pile on the shredded cheddar and Parmesan. Top with the remaining four slices of bread, buttered side up.
  8. Place the sandwiches in the hot skillet. Cook for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is completely melted. Transfer to a cutting board and let rest for a minute before slicing into long, thin strips for dipping.

Notes

Roasting the tomatoes is non-negotiable for the best flavor. Use freshly grated cheese for the grilled cheese to ensure smooth melting. If the soup is too thick, add more broth or reserved tomato juice. If too acidic, add a pinch of sugar or a pat of butter.

Nutrition

Keywords: creamy tomato basil soup, grilled cheese dippers, comfort food, easy soup recipe, roasted tomato soup

Find it online: https://ovenmila.com/easy-creamy-tomato-basil-soup-with-grilled-cheese-dippers/