A warm, comforting tomato soup paired with crispy grilled cheese sandwiches—perfect for a cozy day when the rain is falling outside.
Heat the extra-virgin olive oil in a pot over medium heat. Add the chopped large yellow onion and fresh garlic cloves, sautéing until the onion becomes translucent and fragrant.
Stir in the diced canned tomatoes, low-sodium vegetable broth, a pinch of salt, and a dash of ground black pepper. Bring to a gentle boil, then reduce the heat and let it simmer until the flavors meld.
Remove the pot from heat and blend the soup until smooth. Return to the pot, stir in a few sprigs of fresh basil, and keep warm.
While the soup stays warm, butter one side of each slice of bread. Place the buttered side down in a hot skillet, layer sharp cheddar cheese on one slice, top with another slice butter‑side up, and grill until golden brown and the cheese melts, flipping once.
Ladle the hot tomato soup into bowls, garnish each with a sprig of fresh basil, and serve alongside the crispy grilled cheese sandwiches on plates.
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