Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches
A comforting combination of silky tomato soup enriched with cream and Parmesan, paired with golden grilled sandwiches featuring sharp aged cheddar and fresh basil. This classic pairing transforms simple pantry ingredients into an meal perfect for cold days or casual entertaining. The soup gets its rich depth from slowly sautéed aromatics and high-quality canned tomatoes, while the sandwiches add satisfying crunch and melty cheese contrast.
Ingredients
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, finely chopped
- 2 cans (14.5 oz each) diced tomatoes, undrained
- ½ cup whipping cream
- ¼ cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup butter, softened
- 12 slices white bread
- 12 slices aged Cheddar cheese, (6 oz)Gruyere1:1gourmetdairy-free
nuttier flavor
- 12 large fresh basil leaves
Instructions
- 1
Heat olive oil in 4-quart saucepan over medium heat and cook onion and garlic, stirring frequently, until onion is soft and translucent
- 2
Reduce heat to low, add tomatoes and heat, stirring occasionally
- 3
Remove from heat and add remaining soup ingredients
- 4
Transfer soup mixture to blender, cover and puree until smooth
- 5
Spread butter on one side of each bread slice
- 6
Arrange 6 bread slices buttered side down, top each with 2 cheese slices and 2 basil leaves, then cover with remaining bread slices buttered side up
- 7
Cook 2 sandwiches at a time in 10-inch nonstick skillet over medium heat until golden brown and cheese melts
- 8
Serve sandwiches with soup
Tips
Use high-quality canned tomatoes for the best flavor base in your soup.
Let the soup cool slightly before blending to avoid hot liquid splashing.
Press sandwiches gently with spatula while cooking for even browning and melting.
Good to Know
Refrigerate soup up to 3 days. Sandwiches best served fresh.
Make soup up to 2 days ahead. Assemble sandwiches just before cooking.
Ladle soup into bowls and serve immediately alongside warm sandwiches.
Common Mistakes
Don't skip cooling soup before blending to avoid dangerous splashing
Avoid high heat when grilling sandwiches to prevent burning before cheese melts
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup dairy-free?
Yes, substitute coconut cream for whipping cream and nutritional yeast for Parmesan cheese. The flavor will be different but still delicious.
What if I don't have a blender?
Use an immersion blender directly in the pot, or mash tomatoes well with a potato masher for a chunkier texture.
How long will leftover soup keep?
Properly stored in the refrigerator, the soup will keep for up to 3 days. Reheat gently and stir well before serving.