There are few things that are more comforting than a bowl of tomato soup and a grilled cheese sandwich. But next time the craving hits, skip the canned soup. This homemade version is far more delicious while also being so easy to make. You will love this elevated soup with its deep and delicious flavors.
Grilled Cheese
Nothing quite goes together quite as well and tomato soup and grilled cheese. I love to make grilled cheese sandwiches in the air fryer. They come out perfect every time.
Sauté the vegetables. Add carrots, onion, and garlic to a large stockpot along with the seasonings. Cook until the onion is tender, about five minutes. Add the stock and tomatoes. Bring the soup to a boil. Then reduce to a simmer and continue cooking, covered, for 15 minutes. Blend the soup. Read more on blending soup below. Enjoy while warm.
Use an immersion blender in the pot or a stand-up blender in batches to blend the soup until smooth.
Storing and Reheating Leftovers
Store any leftover tomato basil soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, covered to avoid splattering, or in a small saucepan over low heat until heated through, stirring often.
Adding sugar: This recipe uses a small amount of sugar to help balance the acidity of the tomatoes. Just like in my spaghetti sauce, adding sugar perfects the flavor without making the soup sweet. If you taste the soup and it still tastes acidic, add another 1/2 teaspoon of sugar. Add more spice: If you want a little more kick to your soup, add more crushed red pepper flakes. Make it creamy: To make a creamy tomato soup, stir in a splash of heavy cream just before serving. Make it vegetarian or vegan: Use vegetable broth instead of chicken stock to make a vegetarian tomato soup. Use olive oil to make a vegan tomato soup.
If you make this tomato basil soup recipe or any of my other recipes, I would be so grateful if you came back to tell me how you enjoyed it! When you are ready to eat, let the soup thaw in the refrigerator overnight. Then heat in a small saucepan on the stove over low heat.
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