gaxownOkay, Let’s Talk Soup!
Right then, gather round! Let me tell you about *the* soup. This creamy tomato basil soup isn’t just any old soup, it’s the one I whip up when the weather turns properly grim, or frankly, when I just need a culinary hug. I remember the first time I made it properly, trying to impress someone (didn’t work, but the soup was amazing!), and I totally messed up the cream part, ending up with a curdled mess. Took me ages to figure out the trick! Anyway, paired with these ridiculously cute grilled cheese hearts? It’s basically happiness in a bowl. Forget complicated dinners, sometimes this is all you need. It’s become a bit of a tradition on chilly Sunday evenings in our house.
Why You’ll Probably Get Hooked Too
Honestly? I make this whenever I feel a bit rubbish or need something quick but *really* satisfying. My family goes absolutely bonkers for it, especially the dunking action with the grilled cheese (the hearts just make it extra fun, don’t they?). It’s creamy without being *too* heavy, you know? And the basil gives it that fresh little kick. It’s also pretty forgiving – even if you get distracted mid stir (which happens to me more often than I’d like to admit!), it usually turns out grand. Plus, it makes the whole house smell incredible, which is always a bonus. It’s just proper comfort food.
What You’ll Need (Give or Take)
- Olive Oil: About 2 tablespoons, give or take. Just enough to get things going.
- Onion: One medium yellow onion, chopped up. No need to be super neat.
- Garlic: 3-4 cloves, minced. Or more if you’re a garlic fiend like me! Sometimes I use the pre minced stuff form the jar if I’m feeling lazy, don’t tell anyone.
- Canned Tomatoes: Two big (28 oz or about 800g) cans of crushed tomatoes. San Marzano are lovely if you can find them, my Nonna swore by them, but honestly, any decent brand works. Sometimes I use diced and just blend it longer.
- Vegetable Broth: Around 4 cups (about 1 litre). Chicken broth works too if that’s what you’ve got.
- Fresh Basil: A big handful! Probably about 1/2 cup packed? Dried basil works in a pinch (maybe 1.5 teaspoons?), but fresh is miles better for that vibrant flavour.
- Heavy Cream: 1/2 to 3/4 cup (120-180ml). Depends how creamy you want it. You could use half and half, or even evaporated milk I suppose? Though I haven’t tried the latter.
- Sugar: Just a pinch, maybe 1/2 teaspoon. Helps cut the acidity of the tomatoes.
- Salt and Pepper: To taste. Go easy at first, you can always add more.
- For the Grilled Cheese Hearts:
- Your favourite bread slices (sourdough is ace!)
- Butter, softened
- Cheese slices (Cheddar, Gruyere, Provolone… whatever melts nicely!)
- A heart shaped cookie cutter (obviously!)
Right, Let’s Get Cooking!
- First off, grab a big pot or Dutch oven. Pop it on medium heat and glug in your olive oil. Once it’s shimmering a bit, toss in the chopped onion. Stir it around for maybe 5-7 minutes until it’s soft and looks kinda see through. Don’t let it burn though!
- Add the minced garlic and stir constantly for about a minute until you can really smell it. Oh, that smell!
- Okay, carefully pour in the crushed tomatoes (watch out for splashes!), the vegetable broth, and that pinch of sugar. Give it a good stir.
- Bring it up to a gentle simmer, then turn the heat down low, pop a lid on slightly askew, and let it bubble away gently for at least 15-20 minutes. This is where the flavours really get to know each other. Longer is often better, lets it deepen. Sometimes I let it go for 30 minutes if I’m pottering about.
- While the soup is doing its thing, you can make the grilled cheese hearts. Butter one side of each bread slice. Place cheese on the unbuttered side of half the slices, top with the other slices (butter side out). Cook in a non stick pan over medium low heat until golden brown and melty, flipping once. Maybe 3-4 minutes per side? Keep an eye on them.
- Once the grilled cheeses are done, let them cool just slightly, then use your heart shaped cookie cutter to cut out cute shapes. (The leftover crusts are chef’s perks, obviously!).
- Back to the soup! Turn off the heat. Now, add the fresh basil leaves.
- Time to get it creamy. An immersion blender is your best mate here – just stick it in the pot and whizz away until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender (seriously, be careful, hot soup + blender = potential disaster zone. Don’t fill it too full, and hold the lid down tight with a tea towel). Blend until smooth, then pour it back into the pot. Don’t worry if it looks a bit… frothy? at this stage.
- Stir in the heavy cream. Gently heat it through over low heat – *don’t* let it boil vigorously now or it might curdle (my early mistake!). This is where I usually sneak a taste… or three.
- Season with salt and pepper until you’re happy. Does it need more salt? A bit more pepper? You decide.
- Ladle your gorgeous creamy tomato basil soup into bowls, maybe add an extra swirl of cream or a basil leaf on top if you’re feeling fancy, and serve immediately with those adorable grilled cheese hearts for maximum dunking potential!
Things I’ve Figured Out Along the Way (Notes)
- Definitely let the soup simmer for the full time, maybe even a bit longer. Rushing it means the flavour isn’t quite as deep.
- Adding the cream off the heat or on *very* low heat is key to stopping it separating. Learned that the hard way!
- Don’t chuck the basil in too early, you want that fresh flavour right at the end before blending.
- Sometimes, if my tomatoes are particularly acidic, I might add a tiny pinch more sugar or even a 1/4 teaspoon of baking soda (stir it in well!) to mellow things out. But taste first!
Fancy Trying Something Different? (Variations)
I’ve played around with this a bit! Adding a can of white beans (like cannellini) before blending makes it even thicker and adds some protein – pretty good actually. A pinch of red pepper flakes stirred in with the garlic gives it a nice gentle warmth too. One time I tried adding roasted red peppers alongside the tomatoes… it was nice, but maybe slightly changed the classic flavour too much for me? Oh, and I once tried adding smoked paprika. Big mistake. HUGE. Totally killed the basil. Definitely don’t recommend that one, haha.
Sometimes I chuck random leftover veg in when I’m sweating the onions, like a carrot or celery stick, finely chopped. It all gets blended anyway! Waste not want not, eh?
Stuff You Might Need (Equipment)
You’ll need a big pot or Dutch oven, something to stir with (wooden spoon?), a knife and chopping board. A blender is pretty crucial – an immersion blender (or stick blender) makes life *so* much easier as you blend right in the pot. But like I said, a regular blender works fine, just requires a bit more faff and caution with the hot liquid. Oh, and a frying pan or griddle for the grilled cheese, plus that heart shaped cookie cutter unless you’re happy with squares (but where’s the fun in that?).
Keeping Leftovers (If You Have Any!)
This soup keeps really well in the fridge for about 3-4 days in an airtight container. It might even taste better the next day, I reckon? Gently reheat it on the stove or in the microwave. I wouldn’t recommend freezing it *with* the cream in, as it can sometimes go a bit grainy when thawed. You *could* freeze the soup base *before* adding the cream and basil, then just thaw, reheat, and finish it off. Though honestly, in my house, it never lasts more than a day or two!
How We Like to Eat It
Obviously, the grilled cheese hearts are non negotiable! But sometimes I’ll add a swirl of pesto on top, or some crunchy croutons if I don’t have time for grilled cheese (rare!). A dollop of sour cream or Greek yogurt is nice too. My dad always insisted on having crusty bread alongside *any* soup, bless him.
Pro Tips (Learned From My Cock Ups!)
- Don’t boil after adding cream: I mentioned this, but seriously. I once brought it back to a rolling boil thinking it would heat faster and… split city. Gentle heat is your friend.
- Taste as you go: Especially with salt! Canned tomatoes and broth can vary wildly in saltiness. Add a bit, taste, add more if needed. You can always add, but you can’t take away.
- Blend properly: If using a regular blender, make sure it’s truly smooth. Nothing worse than expecting creamy soup and getting chunky bits (unless that’s your thing, I guess?). Also, VENT the blender lid slightly or remove the centre cap and cover with a tea towel to let steam escape. Otherwise, boom! Tomato soup ceiling. Ask me how I know… actually, don’t.
Quick Q&A (Things People Ask Me)
Can I make this vegan?
Totally! Just use olive oil (not butter for the onions if you sometimes use that), make sure your broth is veggie, and swap the heavy cream for a good quality dairy free cream alternative like oat cream or cashew cream. For the grilled cheese, use vegan butter and cheese. Easy peasy.
Is it okay for kids?
Oh yeah, mine love it! The grilled cheese hearts are usually a massive hit. Just make sure it’s cooled down enough before serving, obviously. And maybe go easy on the pepper for little ones.
Help! My soup tastes too acidic?
Ah, happens sometimes depending on the tomatoes. That pinch of sugar usually helps. If it’s still too sharp, try stirring in a tiny bit more sugar, or, like I mentioned in the notes, a very small pinch (like, 1/4 tsp) of baking soda – it neutralises acid. Add it carefully though, it might foam up a bit! On second thought, maybe just stick with a tiny bit more sugar.
Can I use fresh tomatoes instead of canned?
You could… but it’s a bit more work. You’d need to peel and seed them first, probably roast them too, to get a really deep flavour. Canned tomatoes, especially good quality crushed ones like Mutti Polpa (a personal fave), are just so convenient and give a really consistent result for this kind of soup. So yes, but I usually stick to canned for ease!
Hope you love this soup as much as we do! Let me know if you give it a go.
gaxown
