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As you near the end of your cooking process, you may find that your Tomato Basil Bliss Soup is thicker than desired. This can happen depending on the water content of your tomatoes or the length of cooking time. To achieve the perfect consistency, you can easily adjust the thickness by adding more broth.

Creamy Tomato Basil Soup with Grilled Cheese

Discover the magic of homemade comfort with Tomato Basil Bliss Soup paired perfectly with a cheesy grilled cheese sandwich. This recipe transforms a classic into a sophisticated dish using fresh, seasonal ingredients like fire-roasted tomatoes and aromatic basil. Enjoy the rich flavors and creamy texture while celebrating the joy of cooking from scratch. Perfect for family gatherings or a cozy night in, this soup brings warmth and nostalgia to your table.
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Ingredients
  

For the Creamy Tomato Basil Soup:

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes (preferably fire-roasted)

4 cups vegetable broth

1 teaspoon sugar (to balance acidity)

1 cup heavy cream

Salt and pepper to taste

1 cup fresh basil leaves, packed

1 tablespoon balsamic vinegar (optional, for depth of flavor)

For the Grilled Cheese:

4 slices of artisan bread (like sourdough or whole grain)

2 tablespoons butter, softened

1 cup shredded sharp cheddar cheese

1/2 cup sliced mozzarella cheese

1 teaspoon garlic powder (optional, for extra flavor)

Fresh basil leaves or a sprinkle of oregano (optional, for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the Tomatoes and Broth: Pour in the canned diced tomatoes (with their juices) and vegetable broth. Stir in the teaspoon of sugar to balance the acidity of the tomatoes. Bring the mixture to a simmer and let it cook for about 10-15 minutes.

      Blend the Soup: After the soup has simmered, add the fresh basil leaves and heavy cream. Use an immersion blender (or carefully transfer to a stand blender) to blend the soup until smooth. If the soup is too thick for your liking, add more vegetable broth to reach your desired consistency.

        Season to Perfection: Taste the soup and add salt, pepper, and balsamic vinegar (if using) as needed. Let it simmer for another 5 minutes to allow the flavors to meld.

          Prepare the Grilled Cheese: While the soup simmers, preheat a skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter-side down, in the skillet. Layer the cheddar and mozzarella cheeses evenly on the bread and top with the other two slices, butter-side up.

            Grill to Golden Perfection: Cook the sandwiches for about 3-4 minutes until golden brown. Flip carefully and cook the other side until the cheese is melted and both sides are golden brown, about another 3 minutes.

              Serve: Ladle the creamy tomato basil soup into bowls and garnish with additional fresh basil if desired. Cut the grilled cheese sandwiches in half and serve alongside the soup for a delightful dipping experience!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4