Ingredients
Equipment
Method
- Heat olive oil in a large pot 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.
- Pour in the diced tomatoes (with their juice) and vegetable broth. Bring to a simmer.
- Reduce heat and let simmer for 15 minutes, allowing flavors to meld.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth.
- Return the soup to the pot if using a regular blender. Stir in the heavy cream, chopped basil, and sugar. Season with salt and pepper to taste. Heat gently, but do not boil.
- While the soup simmers, prepare the grilled cheese sandwiches. Butter one side of each slice of bread.
- Place four slices of bread, butter-side down, in a skillet over medium heat. Top each with cheese, then another slice of bread, butter-side up.
- Grill for 3-5 minutes per side, until golden brown and the cheese is melted.
- Serve the creamy tomato basil soup hot with the grilled cheese sandwiches.
Notes
For a richer soup, you can use half-and-half instead of heavy cream. You can also add a pinch of red pepper flakes for a little heat.