Quick Tomato Basil Soup With Grownup Grilled Cheese

I love a good soup and sandwich combo. Something about it is just comforting. I don’t eat a ton of soup in the summer, but tomato basil soup is one exception to the rule. It’s perfect for rainy evenings and made even better by crispy ciabatta mozzarella grilled cheese sandwiches.

The bar for grilled cheese has been raised. A few secrets that you may find odd will have your family or guests asking “WHY IS THIS SO GOOD?!” Shrug and tell them it’s your mystical secret you came up with. I don’t need the credit.

That tomato basil soup takes all of 15 minutes but tastes like it’s been simmering all day. A finish with chiffonaded basil and a drizzle of chili oil for takes things up a notch or 27.

Enjoy!

Quick Tomato Basil Soup With Grownup Grilled Cheese

This is soup-HERB!

5 from 3 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 679kcal

Ingredients

US Customary – Metric

For the Grownup Grilled Cheeses:

• 6 Tbsp salted butter (tested with Kerrygold)
• 4 Tbsp mayo (trust! tested with Duke's)
• 4 Tbsp parmesan (freshly grated)
• 4 ciabatta rolls (tested with kirkland)
• 8 slices mozzarella

For the Soup:

• 1 Tbsp olive oil
• 1 small onion (finely chopped)
• salt and black pepper (to taste)
• 3 cloves garlic (minced)
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• ½ tsp sugar
• 4 Tbsp fresh basil (minced)
• chili oil (for garnish)
• 4 Tbsp fresh basil (chiffonaded)

Instructions

For the Grownup Grilled Cheeses:

• In a food processor, combine butter, mayo and parmesan. Using an S blade, blend until smooth.
• Split ciabatta rolls in half and place cut sides down on a plate or clean surface. Spread butter mixture on the outside pieces of ciabatta (both top and bottom pieces).
• Heat large skillet over medium-low. Add bottom pieces of ciabatta buns, butter side down, add 2 slices of mozzarella to each bun, top with the top piece of ciabatta. Cook until golden and the bread is crusty.
• Carefully flip using a spatula. Squish the ciabatta down using a spatula so the whole domed top of the sandwich cooks and crisps up. Cook for another 5 minutes or so, or until browned and crispy. Remove sandwiches from the pan and slice diagonally into triangles for serving. Place two traingles on each plate.

For the Soup:

• Heat olive oil in medium saucepan over medium heat. Add onion with salt and pepper; cook until cooked and transluscent, about 3 minutes. Add garlic and stir, cooking until fragrant, about 30 seconds.
• Add in tomatoes, broth and sugar. Stir to combine well. Bring to a simmer. Simmer for about 4 minutes, or until soup is hot. Remove soup from heat. Add in basil and stir. Cover Serve immediately.
• To serve: Divide up soup into 4 small soup bowls. Garnish each with a bit of chiffonaded basil and a drizzle of chili oil.

Notes

Work in batches if you don’t have a large skillet, or use two skillets at once.

Click here to purchase chili oil.

Click here for instruction on how to chiffonade basil.

Nutrition

Calories: 679kcal | Carbohydrates: 47g | Protein: 23g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 1683mg | Potassium: 682mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2047IU | Vitamin C: 22mg | Calcium: 440mg | Iron: 3mg

Tried this recipe?Mention @TheMessyMrs or tag #BlessThatMess!

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