An Easy and Delicious Comfort Food Meal
Some things in life are just better in pairs. Peanut butter and jelly, milk and cookies, salt and pepper, and one of my personal favorites… a classic Tomato Basil Soup and Grilled Cheese recipe! Although you can certainly enjoy one without the other, in my opinion, the two are just served better together! When soup season (finally) comes around, I always find myself craving this good old fashioned comfort food duo. This classic tomato basil soup and grilled cheese recipe is easy to make and even easier to enjoy, making it a year-round staple in our home. Whether you’re preparing a cozy and nostalgic lunch or an easy weeknight comfort meal, you’ll want to add this iconic duo to your recipe box! Pssst… The tomato basil soup can be made for those of us with dairy intolerance’s by swapping the cream for coconut milk!
One of the best things about this classic pairing is how customizable it can be! Whether you like your grilled cheese extra crispy, loaded with different cheeses, or even with a little kick from a spicy spread, there are endless ways to elevate this simple meal. Try adding crispy bacon, caramelized onions, or a thin layer of pesto to your sandwich for an extra burst of flavor. As for the soup, a drizzle of balsamic glaze or a sprinkle of freshly grated Parmesan can take it to the next level. Regardless of how you choose to enjoy it, there’s something undeniably comforting about dipping a warm, melty grilled cheese into a bowl of rich, flavorful tomato soup—it’s a match made in comfort food heaven!
To shop the kitchen essentials used for my classic tomato basil soup and grilled cheese, scroll to the ‘Shop the Post’ section at the bottom of this blog! As always, make sure to subscribe to my newsletter and follow me on Instagram for more content.
What’s the Secret to a Delicious Grilled Cheese?
This isn’t your basic grilled cheese! Think of a gourmet, restaurant-style sandwich from the comfort of your own home. My biggest piece of advice? Using an array of cheeses that have been grated by hand. I get a block of both Gruyère and Mozzarella cheese, grate it myself, and mix into one bowl. Doing this by hand cuts out the preservatives of pre-grated cheese and creates an intricate blend of flavors that traditional grilled cheeses can’t compare!
Now onto cooking your grilled cheese. It’s hard to beat the ease and convenience of a classic panini press, but I prefer a nonstick griddle to really ensure the cheese is melted to my liking. Make sure to use a basting brush to lightly smear melted butter to the side of the bread that will be on the griddle! A butter smear ensures your bread will have the perfect amount of crispy goodness!
Fire Roasted Tomato and Basil Soup
Ingredients
Tomato Basil Soup
- 1 Tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 1 can fire roasted diced tomatoes 28oz
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ cup fresh basil chopped
- ½ cup half & half
- fresh basil garnish
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 4-5 minutes until tender. Add garlic; cook for one minute.
- Stir in tomatoes, chicken broth, salt, pepper, and basil. Bring to a boil; reduce heat, cover and simmer for 30 minutes.
- Place mixture in a blender and process until smooth.
- Return to the Dutch oven; stir in half and half. Season with salt and pepper.
- Return heat to medium and cook until hot. Serve garnished with chopped basil.
Notes
- Substitute vegetable broth for the chicken broth, plant based milk for a vegan or vegetarian option.
- If you are sensitive to dairy use a plant based cream like coconut milk or almond milk.
- Garnish with freshly grated parmesan cheese, olive oil, or fresh herbs.
Gourmet Grilled Cheese
Ingredients
- ¼ cup mozzarella cheese grated
- ¼ cup gruyère cheese grated
- 1 Tbsp butter softened
- 2 slices sourdough bread
Instructions
- In a bowl toss together mozzarella and gruyère cheese.
- Smear butter on the outside of two slices of bread.
- Evenly add cheese mixture to the non-buttered side of one slice of bread. Top with the other slice of bread, buttered side on the outside.
- Cook on a preheated griddle pan until bread is toasted. Flip and cook the other side until cheese is melted, and bread is toasted.
Notes
- I love the flavor, and texture of sourdough bread. However, use your preference or whatever you have on hand.
- The melting properties of mozzarella and gruyere are incredible and I love using them in my grilled cheese recipes. The options are endless but DO NOT opt for processed cheese. Leave the preservatives out!
