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+ servings

Tomato Basil Soup & Grilled Cheese

Servings 4 adults


  • 1 tbsp olive oil
  • 2 cloves garlic chopped
  • 2 28oz cans diced tomatoes
  • 2 cups chicken stock
  • 1 tbsp sugar
  • 1 cup heavy cream
  • 1 handful fresh basil chopped
  • salt
  • pepper

For the sandwiches

  • 8 slices bread
  • 8 slices Muenster cheese
  • 8 slices sharp cheddar cheese
  • olive oil or butter


Make the soup

  • In a large pot on medium low heat, sweat the garlic in the olive oil. Add the diced tomatoes and chicken stock, turn the heat to medium high, bring to a simmer and reduce to medium. Simmer for 10 minutes.
  • Using an immersion blender, blend the soup until velvety and smooth. Add the sugar and a pinch each of salt and pepper. Bring to a gentle simmer for 5 minutes, stirring occasionally. Add the cream, stir, bring to a simmer, turn off the heat and stir in the fresh basil.

Make the sandwiches

  • As the soup cooks, make the sandwiches. Put one slice of Muenster and one slice of cheddar between two slices of bread. Brush the outsides of each slice with olive oil (or butter them) and cook on medium low on a nonstick griddle for 5 minutes on each side, or until the bread looks toasted.