Nothing is more comforting than a cup of tomato soup. Enjoy this velvety version of a childhood favorite with a grilled cheese sandwich.
Add the oil and preheat the pot to 300°F/150°C (medium-low).
Cook the onions and garlic for 4 minutes, stirring occasionally until they are lightly golden and softened.
Bring the soup to a simmer, then reduce the temperature to 225°F/110°C and continue simmering the soup for 15 minutes.
Season the soup with kosher salt and black pepper.
Transfer the soup to a blender and add the basil leaves. Purée until smooth.
Ladle the soup into bowls and serve with grilled cheese, or garnish with additional basil if desired.
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