Mealime recipe · lives on in MealPot
Tomato-Basil Soup with Cheddar Grilled Cheese
- 40 min
- 2–6 servings
- 548 kcal / serving
A warm, spoonable soup with tomato and basil notes that pairs with a melty cheddar grilled cheese. It comes together in a single pot with pantry-friendly steps, making a comforting weeknight dinner for two.
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Ingredients
- 1 mediumcarrot
- 1 stickcelery
- ¼ (8 oz) blockcheddar cheese
- 8 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh basil
- 2 clovesgarlic
- 2tomatoes
- 4 sliceswhole grain bread
- ½ mediumyellow onion
- carrots
- yellow onions
From the pantry: black pepper, butter, unsalted, extra virgin olive oil, salt
Cookware
can opener · chef's knife · cutting board · garlic press (optional) · hand or regular blender · measuring cups · measuring spoons · medium saucepan · spatula · stainless steel or cast iron skillet · stirring spoon
Directions
- Soften the butter briefly so it’s easy to spread.
- In a medium saucepan over medium heat, coat the bottom with a small amount of oil and start cooking the onion and garlic.
- Wash and slice the carrot and celery, then add them to the pan and cook, stirring occasionally, until they soften (about 6–7 minutes).
- Wash and chop the tomatoes, then add them along with the fresh basil, broth, salt, and pepper to the saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 10 minutes.
- Grate cheddar until you have about 1/2 cup.
- Spread butter on one side of each slice of bread and lay slices buttered-side down on a flat surface. Layer cheddar on two slices and top with the remaining slices.
- Place the assembled sandwiches in a skillet over medium-low heat and press gently with a spatula, cooking 2–4 minutes per side until the cheese melts and the bread is golden.
- Add the basil to the soup and blend until smooth using a hand blender or regular blender.
- Ladle the soup into bowls and serve with the cheddar grilled cheese on the side.
Two tips
- Prep the vegetables up to a day ahead and refrigerate in an airtight container.
- If you’re short on bread, use a different bread slice to make a grilled cheese, keeping the same buttered sides and cheese layering.
Nutrition per serving
- Calories
- 548 kcal
- Protein
- 21 g
- Carbs
- 48 g
- Fat
- 32 g
- Fiber
- 11 g
- Sodium
- 579 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.