Tomato Basil Soup

Grilled Cheese & Tomato Basil Soup | the best recipes are those childhood classics! And this is just a simple, comforting, and really good soup recipe.

Because it’s so simple, make sure you get the best quality ingredients you can find and afford!

2-4 Servings

🍅Tomato Soup🍅
24oz Fresh Cherry Tomatoes (I use @sunsetgrown flavor, honey, or sugar bombs)
2 (15oz) cans @muttipomodorousa Baby Roma
1 sweet onions, quartered
1 head of garlic
2 cups chicken broth, divided
1/2 cup heavy cream
Basil
Red Pepper Flakes
Salt & Pepper
EVOO

🧀Grilled Cheese🧀
Sourdough Bread
Aged Cheddar, sliced
Gruyère, freshly grated
Butter

Preheat your oven to 425° and line a sheet tray with foil. Cut the head off the garlic, season with salt, pepper, and EVOO. Wrap in foil. Add the onion and tomatoes to the sheet tray. Season with EVOO, salt, pepper, and red pepper flakes. Add the garlic and roast for 45 to 60 minutes.

Once done, add the tomatoes, onions, garlic, and one cup of chicken broth to a blender. Blend until smooth, then strain the soup into a fine mesh strainer into a pot. Add a large handful of fresh basil, a cup of chicken broth, and simmer for 25-30 minutes.

Taste, add salt and as much parm as your heart desires. Then stir in the heavy cream.

For the grilled cheese, heat a skillet over medium heat and add a than of butter and EVOO. Then add two slices of cheddar and a nice handful of Gruyère to the bottom bread. Coat both sides with butter, then cook for 2-4 minutes per side or until golden brown and crispy.

Pour the soup into bowls, top with a tbsp of heavy cream and thinly sliced basil.

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