Creamy Tomato-Basil Soup and Grilled Cheese Sandwiches

Serves: 6-8


  • 1-2 TBS olive oil
  • 5-6 garlic cloves, minced
  • 1 tsp onion powder
  • 2 (15 oz) cans fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 3/4 cup vegetable juice
  • 1 TBS dried basil
  • 1/4 cup plus 2 TBS milk
  • Optional: Cooked pasta (8-10 oz) orzo or broken spaghetti
  • Optional: Cooked, crumbled ground beef, ground turkey, or italian sausage
  • Salt and Pepper to taste


  1. Heat oil in a large pot over medium heat.
  2. Add garlic and saute until garlic is gragrant.
  3. Add onion powder, dried basil, un-drained tomatoes, broth and juice.
  4. Bring to a boil, reduce heat, and simmer for 10 minutes.
  5. Using an immersion blender (or put it in the blender!), blend the mixture until the soup has reached your desired consistency.
  6. Add milk and any optional ingredients. Salt and pepper to taste.

Original recipe comes from the new Our Best Bites Savoring the Seasons cook book!

Grilled Cheese Sandwiches

  • 12 pieces of bread (for 6 sandwiches)
  • 6 slices of cheese
  • Butter
  1. Preheat a griddle.
  2. Butter BOTH sides of the bread (yum!) then place 6 pieces on the griddle.
  3. Layer each with a slice of cheese and top with another slice of bread.
  4. Cook on one side until the bottom bread is nice and toasted and the cheese has started to melt.
  5. Flip and cook on the other side until it is nice and golden brown.

2 thoughts on “Creamy Tomato-Basil Soup and Grilled Cheese Sandwiches

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