Fall is my favorite time of year to serve soups at a dinner party or luncheon with friends. Although I’ve never been a fan of tomato soup, this recipe completely abolishes that. This tomato basil soup has the perfect balance of tomato and basil with a lovely creaminess from the heavy cream and flavorful taste from the chicken broth. It’s quick and easy to prepare for a large batch in the crockpot and I always receive compliments on it.
I’m a traditionalist and have to eat tomato soup with gourmet grilled cheese sandwiches. For my favorite version of the classic, I love to use sourdough bread for a crispy crust, spread with butter on both sides of each slice. I then spread a very small amount of honey dijon mustard on one side of a slice and sprinkle on some garlic powder and a pinch of crushed red pepper flakes on one side of the opposite slice. I then sandwich those two seasoned slices with both shredded medium cheddar and mozzarella cheeses and fry the sandwich in a non-stick skillet. Each flavor contributes to the overall sandwich and is the perfect dipping companion to tomato soup.
For more fall entertaining ideas, browse here.