Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven 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 crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the soup to the pot if using a standard blender.
- Stir in the heavy cream, chopped basil, and sugar. Season with salt and pepper to taste. Heat gently for a few more minutes, but do not boil.
- While the soup is simmering, prepare the grilled cheese sandwiches. Butter one side of each slice of bread.
- Place two slices of bread, butter-side down, in a skillet or on a griddle over medium heat. Top each with one slice of cheddar and one slice of provolone cheese.
- Place the remaining two slices of bread on top, butter-side up. Grill for 3-5 minutes per side, until the bread is golden brown and the cheese is melted and gooey.
- Cut the grilled cheese sandwiches in half and serve immediately with the hot tomato basil soup.
Nutrition
Notes
For a vegan option, use full-fat coconut milk instead of heavy cream and vegan butter and cheese for the sandwiches.