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Homemade Tomato Basil Soup with Grilled Cheese Dippers

A cozy homemade tomato basil soup served with crispy grilled cheese dippers. Simple, comforting, and perfect for lunch or an easy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes or whole peeled tomatoes 28 ounces
  • 2 cups vegetable broth or chicken broth
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar optional
  • 1/4 cup fresh basil leaves
  • 1/3 cup cream milk, or half-and-half
  • 4 slices bread
  • 1 cup shredded cheddar mozzarella, or Monterey Jack cheese
  • Butter for grilling as needed

Equipment

  • 1 large pot
  • 1 skillet
  • 1 immersion blender
  • 1 knife
  • 1 cutting board

Method
 

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 4 to 5 minutes.
  3. Add the garlic and cook for about 30 seconds, just until fragrant.
  4. Add the tomatoes, broth, salt, black pepper, and sugar if using.
  5. Simmer for 15 to 20 minutes, stirring occasionally.
  6. Add the fresh basil leaves.
  7. Blend the soup until smooth using an immersion blender, or carefully transfer it to a blender in batches.
  8. Stir in the cream, milk, or half-and-half and warm gently.
  9. Butter the outside of the bread slices and add cheese between them.
  10. Cook the grilled cheese in a skillet until both sides are golden and the cheese is melted.
  11. Let the grilled cheese rest for 1 minute, then slice into strips.
  12. Serve the tomato basil soup warm with grilled cheese dippers.

Notes

Add the basil near the end for the freshest flavor. If freezing the soup, freeze it before adding cream, then stir in the cream after reheating. Make the grilled cheese dippers fresh so they stay crisp.