There are certain things that just remind me of childhood. I remember being a little girl, and not feeling well, and my mom would make me tomato soup and grilled cheese sandwiches. She would put it on a fancy tray and let me eat it on the couch. It felt special, and always made me feel better. Now that I am a mother, I do the same thing for my children.
Just because something is made for children does not mean that it cannot be adult-worthy too. This Tomato Basil Soup with Mini Grilled Cheese Dippers made everyone of all ages at my table very happy. The soup is made with ingredients that I had in my pantry, and was table ready in 20 minutes. The mini grilled cheese sandwiches were the perfect accompaniment to this warm and filling soup. Dip away!
Tomato Basil Soup
2 Tablespoons olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can petit diced tomatoes
2 cups chicken stock
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 Tablespoon sugar
1/2 cup heavy cream
1 Tablespoon balsamic vinegar
3 Tablespoons fresh basil, chopped
Parmesan cheese (optional)
Heat a large pot or Dutch oven over medium heat. Add the olive oil and garlic. When you start to smell the garlic, add the tomatoes. Add the chicken stock, salt, pepper, and sugar. Bring to a simmer, and cook for 20 minutes. Stir in the heavy cream, vinegar, and basil leaves. Garnish with Parmesan cheese.
Mini Grilled Cheese Dippers
1 box Van’s Totally Natural Minis
6 slices sharp cheddar cheese
Preheat oven to 350° degrees. Add waffles to a foil lined baking sheet. Bake for 5 minutes. Remove from oven and top half of the waffles with cheese. Tear the cheese to fit. Bake until the cheese is melted. Top the melted cheese with an additional waffle. Serve with soup.