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 crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a regular blender. Return soup to the pot.
- Stir in heavy cream and chopped fresh basil. Heat through gently, but do not boil.
- While the soup simmers, prepare the grilled cheese sandwiches. Butter one side of each slice of bread.
- Place half the bread slices, butter-side down, in a skillet or on a griddle over medium heat. Top with cheddar and Monterey Jack cheese, then 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.
- Serve the creamy tomato basil soup hot with the grilled cheese sandwiches.
Notes
For a richer soup, you can use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.