Go Back
Tomato basil soup has long been a beloved comfort food, evoking warmth and nostalgia with each spoonful. Paired with a classic grilled cheese sandwich, this combination has become a staple in many households, celebrated for its rich flavors and satisfying textures. However, in the quest for a dish that not only delights the palate but also elevates the dining experience, we present the Tomato Basil Bliss Bowl. This innovative recipe combines the essence of traditional tomato basil soup with an exciting twist, creating a harmonious blend of flavors that appeals to both the eyes and the taste buds.

Creamy Tomato Basil Soup and Grilled Cheese

Discover the delightful Tomato Basil Bliss Bowl, a modern twist on the classic tomato basil soup. This recipe combines rich flavors and heartwarming ingredients that cater to various dietary preferences, whether you’re vegan or gluten-free. With fresh basil, quality tomatoes, and creamy options, it’s a nourishing dish perfect for any occasion. Paired with a crispy grilled cheese sandwich, this comforting combo is sure to elevate your dining experience while warming your soul. Enjoy a bowl that celebrates simplicity and versatility all year round.
Print Recipe Pin Recipe

Ingredients
  

For the Creamy Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 carrot, diced

2 cans (14 oz each) San Marzano tomatoes, crushed

2 cups vegetable broth

1 tablespoon sugar (optional, to balance acidity)

Salt and black pepper, to taste

1 cup heavy cream (or coconut cream for a vegan option)

1/2 cup fresh basil leaves, chopped (plus extra for garnish)

1 teaspoon dried oregano

A splash of balsamic vinegar for depth (optional)

For the Grilled Cheese:

8 slices of sourdough bread

4 tablespoons unsalted butter, softened

8 slices of sharp cheddar cheese (or cheese of your choice)

2 tablespoons freshly grated Parmesan cheese (optional)

A sprinkle of garlic powder (optional)

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add chopped onion and carrot, cooking until softened (about 5-7 minutes). Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Add Tomatoes: Pour in the crushed San Marzano tomatoes along with their juices, and the vegetable broth. Stir well to combine. Add sugar, salt, black pepper, oregano, and balsamic vinegar (if using).

      Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, allowing the flavors to meld together.

        Blend the Soup: Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. You can also transfer it in batches to a countertop blender — just be careful with the hot liquid!

          Make it Creamy: Return the blended soup to the pot over low heat. Stir in heavy cream (or coconut cream) and chopped fresh basil. Adjust seasoning with salt and pepper. Heat until warmed through (but do not boil), about 5 minutes.

            Prepare Grilled Cheese: While the soup simmers, preheat a griddle or skillet over medium heat. Spread softened butter on one side of each slice of sourdough bread. Place half of the slices butter-side down on the skillet, and layer each with two slices of cheddar cheese.

              Cook the Sandwiches: Top with the remaining sourdough slices (butter-side up), and grill until the bread is golden brown and the cheese is melted. This should take about 3-4 minutes per side. For extra flavor, sprinkle a little garlic powder on the inside of the bread before assembly.

                Serve: Remove the grilled cheese sandwiches and let them rest for a minute. Slice them diagonally and serve alongside a generous bowl of warm creamy tomato basil soup. Garnish the soup with a drizzle of olive oil and extra basil, if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4