Grilled Cheese and tomato soup is the perfect combination of comfort foods. Rainy, snowy, or just plain crummy days are instantly better after a warm bowl with cheesy bread for dipping. Cooking Light had a quick recipe for Tomato Basil soup in their March issue that sounded so easy I had to try it. (It helped that I had most of the ingredients on hand as well!) The soup is served with toasted bread topped with melted Asiago cheese.
Ingredients:
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh basil (I just used the whole bag shown in the photo)
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese (half a container)
2 cups 1% low-fat milk
Salt and pepper, to taste
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese
1 onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh basil (I just used the whole bag shown in the photo)
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese (half a container)
2 cups 1% low-fat milk
Salt and pepper, to taste
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese
Preheat your broiler to high. In a large pot, add the olive oil over medium high heat. Add the chopped onion and cook for 3 minutes. Add minced garlic and cook for 1 more minute.
Add the cans of tomatoes and chopped basil.
Stir and bring to a boil.
Add the cream cheese.
Stir until melted.
If you do not have an immersion blender, pour the mixture into a normal blender and remove the plastic center from the top. Place a paper towel over the opening and blend until smooth. Be very careful not to burn yourself, the liquid is really hot! Pour back into pot over medium high heat.
I received an immersion blender for Christmas so I was so excited to use it for this recipe. This is my first try with it and it was awesome! So much simpler than pouring into a blender and pouring back into the pot. If using an immersion blender, blend until desired consistency (I wanted a few chunky pieces left in mine).
Stir in milk and season with salt and pepper.
Cook for 2 minutes over medium high heat.
To make the bread, arrange bread on a cookie sheet lightly coated with cooking spray. Broil for 1 minute.
Remove from the oven and rub garlic over the bread pieces. Turn bread over, top with cheese and broil for an additional minute.
Serve with the soup.
The soup managed to taste light and creamy at the same time, very impressive!
The basil flavor shown through which was a really nice enhancement to a normal tomato soup.
I loved the crispy bread topped with cheese. This would be a great appetizer at a party (using the tomato soup as a warm “dip” for the toast).
The entire meal ended up taking about 30-40 minutes so it is definitely an option for a weeknight.
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I can smell this soup through my monitor, it’s so delicious!
Mmmmmm, I love tomato and basil, and this looks like one creamy, amazing soup!
There is something amazing about tomato and basil together!!
Love tomato soup! With the cheese croutons it is to die for!
That sounds terrific! What a GREAT idea to put cream cheese in it. Thanks!
I love everything you posted. Sheesh – it screams comfort food to me. My mother always made tomato soup and grilled cheese sandwiches every time I had to stay home from school because I had a cold.
I’m printing now 🙂
So fresh and easy; don’t you just LOVE cooking light!
This looks so good. You just can’t beat these classic combinations
This is a meal in and of itself! Thank you for sharing it with all of us!!!!
When you have a minute please stop by my blog 🙂
Holly
I would come over for this any day. The picture of the cream cheese addition. Yum! Add the toasted cheese bread and I am definitely sold!
I love the addition of the basil and how creamy this soup is!
Sometimes there is nothing better than tomato soup and a grilled cheese! With the horribly rainy weather we are having up here in Seattle I definitely need to try this recipe out and curl up with a bowl by the fire! xo
I am a sucker for tomato soup! I will have to give this a try!
Tomato basil soup is the best for chilly days! And I am so in love with the addition of cream cheese
I love the herbs and spices combination in this dish…I am having this recipe this weekend. Thanks for sharing!
Tomato basil soup is one of my most favorites to have on a cold day!
I have made this soup twice in two weeks. It is so good and really easy to put together. I love it!! Thank you so much!!!