Rainy Day Grilled Cheese & Tomato Basil Soup Recipe

Tomato Basil Soup

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (28 oz total) crushed tomatoes
• 1 cup vegetable or chicken broth
• ½ cup heavy cream (optional, for extra creaminess)
• ½ tsp sugar (to balance acidity)
• Salt and pepper to taste
• ½ cup fresh basil leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
2. Add garlic and cook for 30 seconds, just until fragrant.
3. Stir in crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer.
4. Let simmer for 15–20 minutes, stirring occasionally.
5. Remove from heat, add basil, and blend until smooth using an immersion blender (or carefully in batches).
6. Stir in cream if using, then taste and adjust seasoning.

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Grilled Cheese

Ingredients

• 8 slices of bread (sourdough or white work best)
• 4 tbsp butter, softened
• 4–6 slices cheddar, American, or a cheese blend

Instructions

1. Butter one side of each slice of bread.
2. Place cheese between two slices, buttered sides facing out.
3. Heat a skillet over medium-low heat and cook sandwiches until golden brown on both sides and cheese is melted, about 3–4 minutes per side.
4. Slice and serve immediately with warm soup.