Cozy Tomato Basil Soup With Grilled Cheese

Name: Cozy Tomato Basil Soup With Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup vegetable broth; 1 cup fresh basil leaves, chopped; 1 teaspoon sugar; Salt and pepper to taste; 1/2 cup heavy cream (optional); 8 slices of bread; 4 tablespoons butter; 8 slices of cheddar cheese

Highlighted under: Simple Kitchen

I absolutely love making Cozy Tomato Basil Soup with Grilled Cheese on chilly days. The warmth of the soup paired with a buttery, cheesy sandwich creates the perfect comfort meal. It’s not just about satiating hunger; it’s about the nostalgia of childhood lunches. With fresh basil elevating the classic tomato flavor, each spoonful and bite feels like a warm hug. Whether you’re enjoying it for a family dinner or a quiet afternoon, this meal brings a delightful simplicity that I can’t get enough of.

Created by

Gemma Hollis

Last updated on 2026-02-27T20:01:35.247Z

When we first made this Cozy Tomato Basil Soup, I decided to use a mix of fresh and canned tomatoes for a deeper flavor. The combination really made the soup vibrant and rich. I also learned that blending the soup makes for a creamy texture that enhances the overall experience, especially paired with a crispy grilled cheese on the side.

Another tip that made a significant difference is to add a splash of balsamic vinegar just before serving. It elevates the soup with a touch of acidity that balances perfectly with the sweetness of the tomatoes and the savory cheese in the sandwich.

Why You'll Love This Recipe
Comforting flavors that remind you of childhood
Creamy texture with a perfect balance of herbs
Quick and easy to make, perfect for busy weeknights

Understanding Your Ingredients

Each ingredient plays a key role in the flavor profile of this Cozy Tomato Basil Soup. The crushed tomatoes are not just a base; they provide acidity and natural sweetness that gets balanced by the sugar. This is important because balancing flavors enhances the overall taste. Opt for high-quality diced tomatoes for the best outcome—look for those without added preservatives. If you're in a pinch, you can substitute fresh tomatoes, but be sure to cook them down longer to achieve that rich consistency.

Fresh basil is the star herb here, offering a vibrant aroma and complementing the tomato’s natural sweetness. Adding it at the end of cooking maintains its bright green color and fresh flavor. If fresh isn’t available, dried basil can be used in a pinch, but remember that its flavor is more concentrated, so reduce the amount to one tablespoon. However, I recommend trying to use fresh when possible for the most authentic taste.

Perfecting the Grilled Cheese

Grilled cheese sandwiches require a bit of technique to achieve that perfect golden brown crust, while ensuring the cheese melts smoothly. The key is medium heat; if it’s too high, the bread may burn before the cheese melts. I usually start by preheating my skillet for about two to three minutes before adding the bread. Buttering the bread not only adds flavor but also helps create that lovely crispy exterior. Consider using a mix of cheeses like Gruyere or mozzarella for added richness and flavor balance.

Don’t rush the cooking process; it's worthwhile to give each side about 4-5 minutes. For even melting, you might want to cover the skillet with a lid for the last minute or so, trapping heat and aiding the cheese's melting process. If you find that your cheese isn't melting fully by the time the bread reaches a golden color, you can always pop the sandwich in the microwave for 10-15 seconds after griddling.

Ingredients

For the Soup:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
1 cup fresh basil leaves, chopped
1 teaspoon sugar
Salt and pepper to taste
1/2 cup heavy cream (optional)

For the Grilled Cheese:

8 slices of bread
4 tablespoons butter
8 slices of cheddar cheese

Instructions

Prepare the Soup

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

Cook the Tomatoes

Add the crushed tomatoes, vegetable broth, sugar, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes. Stir in the chopped basil and blend until smooth.

Make the Grilled Cheese

While the soup is cooking, butter one side of each bread slice. Place half of the slices butter-side down in a skillet over medium heat. Layer with cheese and top with the remaining slices, butter-side up. Cook until golden brown and the cheese is melted, about 4-5 minutes per side.

Serve

Ladle the soup into bowls, and if desired, stir in heavy cream for extra richness. Serve with hot grilled cheese sandwiches on the side.

Pro Tips

For an extra kick, add a pinch of red pepper flakes to the soup while it’s simmering. It will introduce a subtle heat that enhances the flavor without overwhelming the dish.

Storage and Reheating

This tomato basil soup can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. If you find the soup thickening, you have the option to add a bit more vegetable broth during reheating to achieve your desired consistency. Reheating on the stovetop over medium-low heat is the best way to retain flavor, but it can also be microwaved in short intervals with stirring in between to ensure even heating.

As for the grilled cheese, it’s best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days. When reheating, use a skillet rather than the microwave to revive the crispy texture. Heat a skillet over low heat and place the sandwich back in for a few minutes on each side, just until warmed through and crisp.

Variations to Try

Feel free to customize this soup by adding roasted red peppers or a hint of balsamic vinegar for depth. You might also consider introducing a splash of lemon juice before serving for a brightness that complements the tomatoes. For a creamier texture, try blending in a bit of mashed potatoes or creating a roux with flour and butter before adding the liquid ingredients.

If you're looking to make this a heartier meal, consider adding diced vegetables such as carrots, zucchini, or bell peppers to the soup during the initial cooking phase. This not only adds nutrients but also introduces additional flavors that can enhance the overall profile of the dish.

Questions About Recipes

→ Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. I recommend using about 3 pounds of ripe tomatoes, peeled and chopped.

→ Is the heavy cream necessary?

The heavy cream adds richness but is optional. You can omit it for a lighter soup.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.

→ Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before freezing in airtight containers for up to 3 months.