Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup heavy cream or milk for added creaminess
For the Grilled Cheese Sandwiches:
- 8 slices of bread (sourdough or your preferred type)
- 4 tablespoons butter, softened
- 8 slices of cheese (cheddar, mozzarella, or a combination)
Instructions
Preparing the Tomato Soup:
- Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and broth. Stir in the dried basil. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld.
- Blend the Soup: For a smoother consistency, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can skip this step.
- Optional Creaminess: If desired, stir in the heavy cream or milk to add richness to the soup. Season with salt and freshly ground black pepper to taste. Keep the soup warm while you prepare the sandwiches.
Making the Grilled Cheese Sandwiches:
- Assemble Sandwiches: Butter one side of each bread slice. Place a slice of cheese between two slices of bread, with the buttered sides facing outward.
- Grill Sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches onto the skillet and cook until the bread is golden brown and the cheese has melted, about 3-4 minutes per side.
Serving Suggestions
Ladle the warm tomato soup into bowls and serve alongside the grilled cheese sandwiches. For an extra touch, consider adding a drizzle of balsamic vinegar to the soup to enhance its depth and brightness.