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There's something undeniably comforting about a warm bowl of soup on a chilly evening, and the Velvety Tomato Basil Bliss Soup with Crunchy Grilled Cheese Dippers embodies that cozy feeling perfectly. This delightful dish marries the rich, creamy essence of tomato basil soup with the satisfying crunch of grilled cheese dippers, creating a culinary experience that dances across the palate. Whether you're seeking a heartwarming meal for a family gathering or a simple yet indulgent dinner for one, this recipe promises to deliver a burst of flavor and nostalgia with every spoonful.

Creamy Tomato Basil Soup with Grilled Cheese Dippers

Warm up your chilly evenings with Velvety Tomato Basil Bliss Soup paired with Crunchy Grilled Cheese Dippers. This comforting dish combines rich, creamy tomato basil soup with the satisfying crunch of grilled cheese, creating a nostalgic culinary experience. Enjoy each spoonful of the velvety soup, made from fresh ingredients, as you dip crispy cheesy bread. Perfect for a family gathering or a cozy dinner for one, this meal promises a delightful burst of flavor. Discover how simple ingredients like olive oil, fresh basil, and heavy cream come together to create a heartwarming dish that you'll want to savor all season long.
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Ingredients
  

For the Soup:

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

28 oz can crushed tomatoes

2 cups vegetable broth

1 teaspoon sugar

1 tablespoon balsamic vinegar

½ cup heavy cream

Salt and pepper to taste

½ cup fresh basil leaves, chopped

For the Grilled Cheese Dippers:

4 slices of your favorite bread (sourdough or whole grain work great)

4 slices of cheese (cheddar, mozzarella, or a mix)

2 tablespoons butter

Instructions
 

Start the Soup: In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir in the sugar and balsamic vinegar. Bring to a simmer, reduce heat, and let it cook for about 20 minutes, allowing the flavors to meld together.

      Blend the Soup: Using an immersion blender (or a regular blender in batches), puree the soup until it reaches your desired smoothness. If using a regular blender, be cautious with the hot liquid.

        Finish the Soup: Return the pureed soup to the pot. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste. Heat the soup gently until warmed through, but do not boil.

          Prepare Grilled Cheese Dippers: While the soup simmers, heat a skillet over medium heat. Butter one side of a slice of bread, place it butter-side down in the skillet, and layer with a slice of cheese. Top with another slice of bread (butter-side up). Cook until golden brown, about 3-4 minutes, then flip and cook the other side until cheese is melted and bread is golden. Repeat with remaining slices.

            Serve: Cut the grilled cheese sandwiches into strips for dipping. Ladle the creamy tomato basil soup into bowls and serve alongside warm grilled cheese dippers.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings