Cooklist AI
Sun-Kissed Tomato Basil Soup with Whiskey Cheddar Melts
Relish the comforting and bold flavors of sun-kissed tomato basil soup teamed up with mouthwatering whiskey cheddar melts - a seamless combination designed to titillate your taste buds.
5
45 min
TOTAL TIME
628
CALORIES
$2.82
PER SERVING
Ingredients
SOUP
4 SERVINGS
14 1/2 oz canned roasted tomatoes
WHISKEY CHEDDAR MELTS
8 slices aged cheddar cheese
GARNISH
4 leaves fresh basil
Directions
SOUP
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
In a large pot, add unsalted butter and olive oil and heat over medium heat.
2
Add chopped onions and minced garlic, cooking until onions are translucent and garlic is fragrant, about 3-5 minutes.
3
Add the roasted tomatoes, chicken stock, heavy cream, dried oregano, and dried basil. Season with salt and pepper.
4
Stir and cook for about 10 minutes.
5
Remove the pot from the heat and use a hand blender to puree the soup until smooth.
6
Return the pot to the stove and add the fresh basil leaves. Simmer for 20 minutes.
WHISKEY CHEDDAR MELTS
7
In a bowl, mix softened salted butter and Irish whiskey together until well combined.
8
Preheat a skillet over medium heat.
9
Spread whiskey butter on both sides of each slice of multigrain bread.
10
Place a slice of bread on the skillet and add 2 slices of aged cheddar.
11
Top with another buttered slice of bread.
12
Grill until browned, then flip to continue grilling until the cheese is melted. Repeat with remaining bread, whiskey butter, and aged cheddar.
GARNISH
13
Ladle the soup into serving bowls and garnish with fresh basil leaves.
SERVING
14
Serve the sun-kissed tomato basil soup hot with whiskey cheddar melts on the side.
Health Info
Macros
39g
CARBS
46g
FAT
19g
PROTEIN
Contains these allergens
MILK
WHEAT
282 Recipes for Tomato Basil Soup
Frequently Asked Questions
What is Tomato Basil Soup?
What ingredients are needed to make Tomato Basil Soup?
Can I use canned tomatoes instead of fresh?
Do I need any special equipment to make Tomato Basil Soup?
How can I adjust the consistency of the soup?
What can I substitute for basil?
How can I store leftovers?
What are some common mistakes to avoid?
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