When your grilled cheese cries out for a sidekick, this tomato soup swoops in like a culinary superhero. Creamy, tangy, and just a little zippy, it’s the perfect dip, sip, or spoonful to make your sandwich complete.

Ingredients:

0.5x

1x

2x

4x

 

•   2 tbsp butter
•   1 medium onion
•   3 garlic clove
•   2 cans whole peeled tomatoes
•   2 vegetable broth
•   1 sugar
•   1 dried basil
•   .25 cup heavy cream

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 5 minutes).
2. Add tomatoes: Pour in the canned tomatoes with their juices. Break them up with a spoon as they cook for 2-3 minutes.
3. Simmer away: Add vegetable broth, sugar, basil, salt, and pepper. Bring to a simmer, then reduce the heat and let it bubble gently for 15-20 minutes.
4. Blend it up: Use an immersion blender to puree the soup directly in the pot. (Or carefully transfer it to a blender in batches.)
5. Make it creamy (optional): Stir in heavy cream or coconut milk for a richer texture.
6. Taste and adjust: Give it a taste and adjust the seasoning as needed.
7. Serve: Ladle into bowls, garnish with fresh basil, and pair with your grilled cheese masterpiece.
   

Nutrition (per serving, makes 4)

• Calories: 150
• Protein: 2g
• Fat: 8g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 10g