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Velvety Tomato Basil Soup with Golden Cheddar Dippers
Prep: 10 mins
Cook: 25 mins
Servings: 2-3
There’s a certain magic in a bowl of perfectly crafted tomato soup, especially when it’s accompanied by the ultimate companion: golden, cheesy grilled bread. This recipe elevates the classic, delivering a rich, velvety soup infused with fresh basil, brightened by ripe tomatoes, and made utterly irresistible with perfectly crisp cheddar dippers. It’s a hug in a bowl, ideal for any cozy lunch.
Materials
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
- 1/4 cup heavy cream (or plant-based alternative)
- Salt to taste
- Black pepper to taste
- 4 slices sourdough bread
- 4 oz sharp cheddar cheese, sliced
- 2 tbsp butter, softened
Preparation
- Dice the yellow onion and mince the garlic cloves.
- Roughly chop the fresh basil leaves, reserving a few whole leaves for garnish.
- Slice the sharp cheddar cheese to fit the bread slices.
Cooking
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the chopped fresh basil and heavy cream. Use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until it's perfectly smooth and creamy.
- While the soup simmers, butter one side of each sourdough bread slice. Place a slice of cheddar cheese between two unbuttered sides of bread to form two sandwiches.
- Heat a skillet over medium heat. Place the buttered sides of the grilled cheese sandwiches down. Cook for 3-4 minutes per side, until golden brown and the cheese is melted and gooey.
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