Lately, I have been obsessed with looking up soup recipes. Like…REALLY obsessed. To the point of ridiculousness.

I pinned about 10 soup recipes that I wanted to try. I should be watching those calories with the wedding coming up and all, but when I saw the title “The best grilled cheese recipe” on Everyday Occasions I knew I had to make it. It just called to me!

Pair this delicious soup and fantastic grilled cheese with your favorite reality TV show. (My current loves are “Gypsy sisters” and “The Voice”. Don’t judge me.) 
A cozy night in with the remote = one of my favorite nights. Or even better, cheer on the poor, unfortunate souls competing on The Biggest Loser while eating globs of gooey cheese!


Tomato Basil Soup with the BEST grilled cheese sandwich


  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2-14 oz. cans of crushed tomatoes
  • 1-14 oz. can of whole tomatoes
  • 2 cups of stock (chicken or vegetable)
  • 1 tsp of sea salt
  • 1 tsp sugar
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of heavy cream
  • 3 tablespoons of fresh basil, julienned
  • parmesan cheese


  1. In a saucepan, saute garlic and olive oil on medium heat for 1 minute- being careful not to burn the garlic.
  2. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up.
  3. Add the juice from whole tomatoes, as well. Add the chicken stock, salt, pepper and sugar.
  4. Cook the soup on medium at a simmer for 10 minutes.
  5. To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or grilled cheese sandwich.


The BEST grilled cheese sandwich

Serving Size: 4


  • 8 slices of Italian bread
  • 1 cup of extra sharp cheddar cheese, shredded
  • 2/3 cup of provolone cheese, shredded
  • 2/3 cup of swiss cheese, shredded
  • 2 tablespoons of butter


  1. Divide the bread into 4 stacks of 2 pieces.
  2. Butter the tops and bottoms of the sandwiches.
  3. In between the slices, divide up the shredded cheeses.
  4. In a hot skillet- or cast iron pan/griddle works best- grill the sandwiches on medium heat for about 3 minutes on each side until they are brown and the cheese has melted.


I ran an extra mile the next morning because I had two grilled cheese sandwiches. Oops. They are just so buttery, scrumptious, and comforting. I will definitely make this soup again…and again…and again. My next post will be ANOTHER soup recipe. 
I warned you – I’m obsessed!