Tag Archives: tomato-basil soup recipe

Tomato Soup & Grown-Up Grilled Cheese

Sometimes soup and a grilled cheese sandwich still sounds so delicious to me. Add to that my pregnant palate, and all I want is fancy, complex cheeses, full of flavor, and preferably gooey.

But, to be honest, I’ve never actually tasted that many fancy, complex cheeses, but the idea still sounds appealing. I don’t actually keep fancy cheeses either because they are expensive. So you’re actually not going to get a fancy cheese sandwich recipe today. But what you will get is a delightful, anytime-tomato soup recipe, a grilled cheese that can be dressed up or down, and a lot of nutrition to fuel your body.

Tomato Soup & Grown-Up Grilled CheeseTomato-Basil Soup

  • 2 Tbsp olive oil or butter
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 2 cloves garlic
  • Salt & pepper to taste
  • 1 quart (32 oz) chicken stock (or your stock of choice)
  • 1 quart (32 oz) canned tomatoes w/juice
  • 1 Tbsp dried basil or 1/4 cup chopped fresh basil
  • Heavy cream or whole milk to taste
  1.  Heat butter in a large pot. Roughly chop onion, celery, carrots, and garlic and add to hot skillet. Season with salt and pepper. Lower heat to medium-low and put a lid on it to let the veggies sweat for about 15 minutes, or until quite soft.
  2. Add stock and canned tomatoes and allow the soup to heat through.
  3. Puree the soup with an immersion blender if you have one, or a regular blender.
  4. Just before serving, add the basil and cream. I usually use about 1/4 cup heavy cream, unless my soup is looking particularly thick, then I add more. It’s up to you!
  5. Mix & serve.

Grown-Up Grilled Cheese

This one isn’t so much a recipe as an assembly line instruction… feel free to alter amounts, cheeses, and herbs as the spirit leads. This is the combo I used for my grilled cheese:

  • Sourdough bread
  • Mozzarella cheese
  • Minced garlic cloves spread over the cheese, or smashed garlic spread on the bread.
  • Dried oregano, sprinkled generously across the cheese. Use fresh if you have it.
  • Cherry tomatoes, cut in half. Ours were yellow.
  • Arugula

We just assembled the sandwiches and grilled them in lotsa buttah (ahem, butter) until golden brown. If you time it right you can do this while the soup is finishing heating through, then have them both come out hot and ready at the same time.

We ate our grown- up version, and the kids ate their soup with buttered bread and cherry tomatoes on the side. (We must have the only kids on the planet who won’t eat grilled cheese!) Hope you enjoy this simple dinner as much as we did!