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As the chill of autumn creeps in or during those cozy winter nights, nothing warms the heart and soul quite like a steaming bowl of tomato basil soup paired with the ultimate comfort food: grilled cheese. This classic duo has been a staple in homes for generations, offering not just nourishment but also a sense of comfort that transcends age. Whether you’re looking for a quick lunch, a simple dinner, or a dish that brings back fond memories of childhood, this cozy tomato basil soup with irresistible grilled cheese is the perfect solution.

Cozy Tomato Basil Soup with Grilled Cheese

Warm up this season with a comforting bowl of homemade tomato basil soup paired with crispy grilled cheese sandwiches. This classic duo is not only delicious but also easy to prepare, making it a perfect choice for busy weekdays or cozy weekends. The rich flavors and velvety texture of the soup, combined with gooey melted cheese between perfectly toasted bread, will bring back fond memories. Discover how to make this heartwarming meal that is sure to please the whole family.
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Ingredients
  

For the Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 cups vegetable broth

1 tablespoon sugar (to balance acidity)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1 cup fresh basil leaves, chopped (reserve some for garnish)

½ cup heavy cream (optional, for enhanced creaminess)

For the Grilled Cheese Sandwiches:

8 slices of sourdough bread (or your preferred bread type)

4 tablespoons unsalted butter, softened to a spreadable consistency

8 slices of cheddar cheese (or any cheese of your choice)

1 tablespoon Dijon mustard (optional, for a zesty kick)

Instructions
 

Prepare the Tomato Basil Soup:

    - In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and tender, about 5-7 minutes.

      - Stir in the minced garlic and cook for an additional minute, allowing it to release its aromatic flavor.

        - Pour in the crushed tomatoes and vegetable broth. Add the sugar, dried oregano, and dried basil. Season generously with salt and freshly ground black pepper according to your taste preferences.

          - Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover and let it simmer for 20-25 minutes to allow the flavors to meld beautifully.

            - After simmering, stir in the chopped fresh basil leaves and let it cook for another 5 minutes. If you prefer a creamier texture, gradually stir in the heavy cream.

              - For a smooth consistency, use an immersion blender directly in the pot or transfer it carefully to a blender in batches. Blend until smooth and silky, adjusting the seasoning if necessary.

                Make the Grilled Cheese Sandwiches:

                  - Preheat a large skillet over medium heat.

                    - Spread softened butter evenly on one side of each slice of sourdough bread. On the unbuttered side of half the slices, place a slice of cheese and then top with another slice of bread, buttered side facing out. For an added flavor boost, consider spreading a thin layer of Dijon mustard on the inside of the sandwich.

                      - Carefully place the sandwiches in the heated skillet. Grill each sandwich for about 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey. Repeat this process for the remaining slices of bread and cheese.

                        Serve:

                          - Ladle the warm and inviting tomato basil soup into bowls, garnishing each with extra fresh basil for a pop of color and flavor.

                            - Slice the grilled cheese sandwiches in half for easy dipping and serve them alongside the steaming soup. Enjoy the perfect combination of flavors!

                              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4