When your grilled cheese cries out for a sidekick, this tomato soup swoops in like a culinary superhero. Creamy, tangy, and just a little zippy, it’s the perfect dip, sip, or spoonful to make your sandwich complete.

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 (14 oz) cans of whole peeled tomatoes
• 2 cups vegetable broth (or water for a lighter option)
• 1 tbsp sugar (to balance acidity)
• 1 tsp dried basil (or 2 tbsp fresh, chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup heavy cream or coconut milk (optional, for creaminess)

Instructions

1. Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 5 minutes).
2. Add tomatoes: Pour in the canned tomatoes with their juices. Break them up with a spoon as they cook for 2-3 minutes.
3. Simmer away: Add vegetable broth, sugar, basil, salt, and pepper. Bring to a simmer, then reduce the heat and let it bubble gently for 15-20 minutes.
4. Blend it up: Use an immersion blender to puree the soup directly in the pot. (Or carefully transfer it to a blender in batches.)
5. Make it creamy (optional): Stir in heavy cream or coconut milk for a richer texture.
6. Taste and adjust: Give it a taste and adjust the seasoning as needed.
7. Serve: Ladle into bowls, garnish with fresh basil, and pair with your grilled cheese masterpiece.
   

Nutrition (per serving, makes 4)

• Calories: 150
• Protein: 2g
• Fat: 8g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 10g