Rustic Tomato Soup with Grilled Cheese and New Jersey Tomato Basil Olive Oil Blend

Ripe tomatoes, sweet onion, garlic, and creamy melted cheese come together in a comforting, kitchen-made pairing that feels familiar in the best way. New Jersey Tomato Basil Infused Olive Oil Blend brings sundried tomato, sweet basil, garlic, oregano, and black pepper into the soup so the whole bowl tastes fuller, rounder, and more savory. It is just right for a weeknight dinner, a cold-weather comfort meal, or a relaxed family table supper that still feels special.

Garden Infuzions

Rustic Tomato Soup with Grilled Cheese and New Jersey Tomato Basil Olive Oil Blend

A cozy bowl of rustic tomato soup paired with crisp grilled cheese and the savory tomato-basil depth of New Jersey Tomato Basil Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Soup

Cuisine: American Classics, Fusion Cuisine, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons New Jersey Tomato Basil Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cans 28 ounces each crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 cup heavy cream
• 1/4 cup chopped fresh basil
• 8 slices sandwich bread
• 4 tablespoons softened butter
• 8 slices sharp cheddar cheese

Equipment

• 1 Large pot For simmering the soup
• 1 Immersion blender Optional, for a smoother texture
• 1 Skillet For the grilled cheese
• 1 Wooden spoon For stirring
• 1 ladle For serving
• 1 Spatula For flipping sandwiches

Method

 

Instructions

1. 1. Warm the New Jersey Tomato Basil Infused Olive Oil Blend and unsalted butter in a large pot over medium heat.
2. 2. Add the diced onion and cook until softened and lightly golden, about 5 minutes.
3. 3. Stir in the garlic and tomato paste, then cook for 1 minute until fragrant.
4. 4. Add the crushed tomatoes, vegetable broth, salt, black pepper, sugar, and dried oregano. Stir well and bring the pot to a gentle simmer.
5. 5. Reduce the heat and simmer for 20 minutes, stirring occasionally so the flavors stay blended.
6. 6. Remove the pot from the heat and blend the soup until smooth with an immersion blender, or leave it partially chunky if you prefer more texture.
7. 7. Stir in the heavy cream and chopped fresh basil, then taste and adjust the seasoning if needed.
8. 8. For the grilled cheese, butter one side of each bread slice. Place cheddar between two slices of bread, buttered sides facing out.
9. 9. Cook the sandwiches in a skillet over medium heat until the bread is golden and the cheese is melted, about 3 to 4 minutes per side.
10. 10. Ladle the soup into bowls and serve immediately with the grilled cheese on the side for dipping.

Notes

The featured blend deepens the tomato base and gives the soup a savory, basil-forward finish. For best flavor, use a sturdy bread that browns well and a cheddar that melts smoothly. If you want the soup extra rich, add a small splash more cream at the end. This recipe keeps the technique simple so the tomato flavor stays front and center.

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Recipe Tips

• For a smoother soup, blend it a little longer before serving.
• For a chunkier bowl, keep part of the tomatoes unblended.
• Press the grilled cheese lightly while toasting so the bread turns evenly golden.

Serving Suggestions

Serve the soup hot with the grilled cheese cut into strips or triangles for easy dipping. Add a few torn basil leaves on top if you want a fresh finish.

Storage

Store the soup and grilled cheese separately in airtight containers. Reheat the soup gently on the stove and toast the sandwich fresh for the best texture.

Variations

Try swapping the cheddar for mozzarella, provolone, or a mild fontina. You can also add a pinch of crushed red pepper for a little heat or use sourdough for a heartier sandwich.

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