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- 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes) - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 cup vegetable broth - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - 1/2 cup heavy cream (optional for creaminess) I love using ripe, fresh tomatoes if they are in season. They add a rich depth. If not, canned tomatoes work well too. The onion and garlic give the soup a great base flavor. Olive oil adds healthy fat and richness. Dried basil brings a nice aroma and taste, while vegetable broth adds depth. If the soup is too acidic, a teaspoon of sugar helps balance it out. For a creamy texture, heavy cream is perfect but not required. - 4 slices of your favorite bread - 4 slices of cheddar cheese (or cheese of choice) - Butter for grilling I enjoy using sourdough or whole grain bread for grilled cheese. These options add flavor and texture. Cheddar cheese is classic, but I love mixing in other cheeses too. Butter is key for grilling; it creates that golden crust. You can also use olive oil if you prefer. For the full recipe, check out the Comforting Tomato Bliss with Grilled Cheese. To start, I heat olive oil in a large pot over medium heat. I add the diced onion and sauté it until it turns soft and clear, about five minutes. The smell of onion cooking makes the kitchen feel warm and inviting. Then, I add minced garlic and cook it for one more minute. Stirring is key here to keep the garlic from burning. Next, I add the chopped ripe tomatoes or canned tomatoes to the pot. I also toss in dried basil and sugar. The sugar helps balance the soup's acidity. I stir everything well and let it simmer for about ten minutes. This lets the flavors mix and deepen. After that, I pour in vegetable broth and bring the mix to a gentle boil. Once it boils, I reduce the heat and let it simmer for another fifteen minutes. This gives the soup a rich flavor. Using an immersion blender, I puree the soup until it’s smooth. If I want a creamier texture, I stir in heavy cream after blending. Finally, I season the soup with salt and pepper. I keep it warm on low heat while I prepare the grilled cheese. For the grilled cheese, I take a skillet and heat a bit of butter over medium heat. I place a slice of bread in the skillet. Next, I put a slice of cheese on top. Then, I add another slice of bread to form a sandwich. I grill the sandwich for about three to four minutes on each side. I want it to be golden brown and the cheese to melt just right. The smell of toasting bread and melting cheese fills the air. I repeat this with the other slices of bread and cheese. When everything is ready, I serve the warm tomato soup in bowls with the grilled cheese sandwiches cut diagonally. This meal is a classic comfort that warms hearts. For a special touch, I drizzle a bit of olive oil on the soup and add fresh basil leaves for garnish. You can find the full recipe and more tips to enjoy this dish even more! Using fresh herbs can make your soup pop. I love adding basil or thyme. They add bright notes that lift the dish. You can also use a pinch of oregano for a warm flavor. Spices like paprika can add a nice kick, too. To balance the soup's acidity, I often add a teaspoon of sugar. This small tip can make a big difference. If you prefer a creamier soup, stir in some heavy cream after blending. It gives a nice richness to the soup. Choosing the right bread and cheese matters. For bread, I suggest sourdough or whole grain. They both hold up well to grilling. For cheese, cheddar is classic. But you can also try Gruyère or mozzarella for a twist. To get that perfect crispy texture, heat your skillet on medium. Use enough butter to coat the pan. Grill each sandwich for about 3-4 minutes on each side. Keep an eye on it. You want it golden brown, with melted cheese inside. For more details, check out the Full Recipe for a detailed guide. {{image_2}} You can easily make tomato soup your own. Try adding vegetables like carrots or celery. These can boost flavor and nutrition. Fresh herbs like basil or parsley make the soup taste bright and fresh. You can also choose between creamy or chunky soup. A creamy soup is smooth and rich. Blend in some heavy cream for extra comfort. A chunky soup has bits of tomatoes and vegetables for texture. Each style offers a unique experience. Grilled cheese is fun to customize. You can use different types of cheese. Cheddar, mozzarella, or gouda each bring a different taste. Try mixing cheeses for a tasty twist. Adding extras can make your sandwich special. Slice up some avocado for creaminess. Crispy bacon adds a salty crunch. You can even add a touch of hot sauce for a kick. These small changes can turn a simple meal into a gourmet delight. If you're curious about how to make the perfect pair, check out the Full Recipe for inspiration! To keep your tomato soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure the soup is cool before sealing it. Store it in the fridge for up to five days. If you want to keep it longer, freeze it. Pour the soup into freezer bags and lay them flat. This saves space and makes thawing easier. When reheating, use a pot over low heat. Stir often to avoid sticking. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. Check the temperature. It should be hot but not boiling. Grilled cheese sandwiches are best eaten fresh. However, if you have leftovers, store them in a cool place. Wrap them in foil or place them in a container. Keep them in the fridge for up to three days. To reheat, use a skillet for the best results. Heat it over medium heat. Add a little butter or oil to the pan. Place the sandwich in the skillet and grill for a few minutes on each side. This will help the cheese melt again and keep the bread crispy. You can also use a toaster oven for a quick reheat. Enjoy your classic flavors even after the first meal! Tomato soup can last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. Check for any off smells or changes in color before eating. Yes, you can freeze classic tomato soup. Use a freezer-safe container or bag. Leave some space for expansion. It can last up to 3 months in the freezer. Thaw it in the fridge overnight before reheating. Cheddar cheese is the classic choice for grilled cheese. It melts well and has a rich flavor. You can also try Gouda, Swiss, or mozzarella for a twist. Mix different cheeses for a fun taste. Absolutely! Fresh tomatoes work great in this recipe. Use ripe, juicy tomatoes for the best flavor. Just chop them up and follow the same steps. You may need to cook them a bit longer to soften. The best way to cut grilled cheese is diagonally. This gives you two triangles that are easy to hold. It also looks nice on the plate. Serve them with your warm tomato soup for a perfect meal. Be sure to check out the Full Recipe for more details on how to make this comforting dish! You can create a delicious meal with simple ingredients. In this post, we covered how to make classic tomato soup and a perfect grilled cheese sandwich. We discussed key ingredients like ripe tomatoes, fresh herbs, and the best cheese choices. I also shared tips for enhancing flavors and storing leftovers. This comforting meal is easy to customize and share. Enjoy experimenting with your favorite flavors in both the soup and the sandwich. Your taste buds will thank you!

Classic Tomato Soup with Grilled Cheese

Experience the comforting taste of tomato bliss paired with perfect grilled cheese in this delightful recipe! Whip up a creamy tomato soup using ripe tomatoes, fresh garlic, and basil, then complement it with crispy, cheesy sandwiches. This cozy meal is perfect for any time of year. Click through to explore the recipe and bring warmth and flavor to your table today!
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Ingredients
  

4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried basil

1 cup vegetable broth

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1/2 cup heavy cream (optional for creaminess)

4 slices of your favorite bread

4 slices of cheddar cheese (or cheese of choice)

Butter for grilling

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

      Add the chopped tomatoes (or canned tomatoes), dried basil, and sugar to the pot. Stir well and let it simmer for about 10 minutes.

        Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat and let it simmer for an additional 15 minutes.

          Using an immersion blender, puree the soup until smooth (or carefully transfer to a blender in batches). If using cream, stir it in after blending for a velvety texture.

            Season with salt and pepper to taste, adjusting to your preference. Keep the soup warm on low heat while preparing the grilled cheese.

              In a skillet, heat a little butter over medium heat. Place a slice of bread in the skillet, add a slice of cheese on top, followed by another slice of bread to form a sandwich.

                Grill the sandwich for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining slices.

                  Serve the tomato soup in bowls, accompanied by the grilled cheese sandwiches cut diagonally.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Drizzle a bit of olive oil on top of the soup for a glossy finish and fresh basil leaves for garnish. Serve the grilled cheese alongside the soup on a wooden board for a rustic touch.