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Cozy Snow Day Grilled Cheese with Tomato Basil Soup

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A comforting and easy-to-make grilled cheese sandwich paired with fresh, tangy tomato basil soup, perfect for cold weather and cozy days.

Ingredients

Scale
  • 2 slices sourdough bread (or your favorite sturdy bread)
  • 2 tablespoons unsalted butter, softened
  • 2 ounces sharp cheddar cheese, sliced or shredded
  • 1 ounce mozzarella cheese, shredded
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable broth or chicken broth
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 teaspoon sugar
  • 1/4 cup heavy cream or half-and-half (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Tomato Basil Soup (15-20 minutes): Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the crushed tomatoes, vegetable broth, and sugar to the pan. Stir to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, letting the flavors meld. Keep the lid partially on to prevent splatters.
  3. Remove the soup from heat and stir in the fresh basil leaves. Using an immersion blender, purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
  4. Return the puréed soup to low heat. Stir in the heavy cream or half-and-half, if using. Season with salt and pepper to taste. Keep warm while you make the grilled cheese sandwiches.
  5. Make the Grilled Cheese (10 minutes): Butter one side of each slice of bread generously. Place one slice butter-side-down onto a preheated non-stick skillet over medium heat.
  6. Layer the cheddar and mozzarella cheeses evenly on the bread in the skillet. Top with the second slice of bread, butter-side-up.
  7. Cook until the bottom slice is golden brown and crispy, about 3-4 minutes. Carefully flip the sandwich using a spatula, pressing gently to help the cheese melt and the bread brown evenly. Cook the other side for another 3-4 minutes.
  8. Once the cheese is melted and bread is toasted to your liking, remove the sandwich from the pan. Let it rest for a minute before slicing to prevent the cheese from oozing out too quickly.
  9. Serve the grilled cheese with a generous bowl of tomato basil soup. Garnish the soup with a few fresh basil leaves or a drizzle of olive oil if desired.

Notes

Butter the bread generously for a golden crust. Cook on medium to medium-low heat to melt cheese without burning bread. Use fresh basil for best flavor. Soup tastes better the next day. For dairy-free, substitute cream with almond or oat milk blended with olive oil. For gluten-free, use gluten-free bread.

Nutrition

Keywords: grilled cheese, tomato basil soup, comfort food, easy recipe, snow day meal, cozy meal, quick lunch, cheesy sandwich, homemade soup

Find it online: https://eliplate.com/cozy-snow-day-grilled-cheese-with-tomato-basil-soup-recipe-easy-and-perfect/