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There's something truly comforting about a bowl of creamy tomato soup paired with a warm, crispy grilled cheese sandwich. This classic combination is cherished by many, evoking nostalgia and warmth with each spoonful. Whether you're cozying up on a chilly evening or simply seeking a quick yet satisfying meal, this duo delivers both comfort and flavor.

Easy Creamy Tomato Soup with Grilled Cheese

Indulge in the ultimate comfort food with this creamy tomato soup and grilled cheese combo, perfect for a cozy night in or an easy weeknight dinner. With fresh ingredients and simple steps, you'll create a rich, velvety soup that pairs beautifully with a crispy, melty sandwich. This delightful duo brings warmth and nostalgia to your table, making it a special treat for any occasion. Try it tonight and savor every spoonful!
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Ingredients
  

For the Tomato Soup:

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar (optional, to cut acidity)

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream or coconut cream for a vegan option

Fresh basil leaves for garnish

For the Grilled Cheese:

4 slices of your favorite bread (sourdough, whole grain, or classic white)

2 tablespoons butter, softened

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

    Add Tomatoes & Broth: Pour the crushed tomatoes into the pot. Add the vegetable broth, sugar (if using), salt, pepper, dried basil, and oregano. Stir to combine, then bring the mixture to a gentle simmer.

      Simmer: Let the soup simmer for about 20 minutes, allowing the flavors to meld and the soup to thicken slightly.

        Blend & Creamify: Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth. Return to low heat, and stir in the heavy cream. Allow to warm for an additional 5 minutes. Adjust seasoning if necessary.

          Prepare Grilled Cheese: While the soup is finishing, heat a skillet over medium heat. Spread butter on one side of each slice of bread.

            Assemble Grilled Cheese: Place two slices of bread, butter-side down, in the skillet. Add the shredded cheese evenly on top of the bread. Top with the remaining two slices, butter-side up.

              Cook: Grill the sandwiches for about 3-4 minutes on each side, pressing down gently with a spatula until golden brown and the cheese is melted.

                Serve: Ladle the creamy tomato soup into bowls and sprinkle fresh basil on top. Cut the grilled cheese sandwiches into triangles and serve alongside the soup for dipping.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4