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Creamy Tomato Basil Soup Recipe with Grilled Cheese Combo

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This creamy tomato basil soup paired with golden, melty grilled cheese sandwiches is the ultimate comfort food—easy to make, deeply satisfying, and perfect for cozy lunches or weeknight dinners. The soup is velvety smooth with a hint of basil and cream, while the grilled cheese is crispy outside and gooey inside.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 small carrot, diced
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) whole tomatoes, preferably San Marzano
  • 2 cups chicken or vegetable broth (low-sodium)
  • 1 cup fresh basil leaves, loosely packed (plus more for garnish)
  • 3/4 cup heavy cream or half-and-half
  • Salt & freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional, if tomatoes are too acidic)
  • 8 slices bread (sourdough, country white, or favorite sandwich bread)
  • 4 tablespoons butter, softened
  • 2 tablespoons mayonnaise (optional, for extra crispiness)
  • 8 slices cheese (sharp cheddar, mozzarella, or Swiss)
  • Optional add-ins: sliced tomatoes, cooked bacon, Italian herbs

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and diced carrot; sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute, being careful not to brown.
  2. Add canned tomatoes (with juice) and broth. Break up tomatoes with a spoon. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 18-20 minutes, stirring occasionally.
  3. Remove from heat and stir in basil leaves. Puree the soup with an immersion blender until smooth, or let cool slightly and blend in batches in a countertop blender.
  4. Return pureed soup to pot if needed. Stir in heavy cream or half-and-half. Season with salt and pepper to taste, and add sugar if tomatoes are acidic. Warm gently over low heat without boiling.
  5. While soup simmers, lay out bread slices. Spread one side of each slice with softened butter. Optionally, spread a thin layer of mayo on the outside for extra crispiness. Layer 2 slices of cheese between two bread slices, buttered sides out, to make 4 sandwiches.
  6. Heat a skillet or griddle over medium-low heat. Grill sandwiches for 2-3 minutes per side until golden brown and cheese is melted. Lower heat if bread browns too quickly. Press gently with a spatula for even browning.
  7. Ladle soup into bowls and garnish with torn basil leaves and a drizzle of cream if desired. Cut grilled cheese sandwiches in halves or quarters for dipping. Serve immediately.

Notes

For dairy-free, use coconut cream and vegan cheese/butter. For gluten-free, use gluten-free bread. Fire-roasted tomatoes add a smoky flavor. Soup can be made ahead and tastes better the next day. Freeze soup before adding cream. Mayo on bread gives extra crunch to grilled cheese. Mix cheddar and mozzarella for best melt.

Nutrition

Keywords: tomato basil soup, grilled cheese, comfort food, easy soup, family dinner, vegetarian option, classic lunch, creamy soup, sandwich combo

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