Tomato Basil Soup with Grilled Cheese


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1 #10 Can Red Gold Crushed Tomatoes
2 Quarts Chicken Broth
1 cup Fresh Basil (chopped)
1 1/4 tbsp. Granulated Sugar
4 cups Whipping Cream
3 cups Butter
32 slices Whole Grain Bread (or bread of choice)
16 slices Gruyere Cheese (sliced)
16 slices Cheddar Cheese (sliced)
8 tbsp. Butter


  1. In a soup kettle, bring the crushed tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
  3. While soup is cooking, make the grilled cheese sandwiches.
  4. Melt 2 tablespoons butter in skillet.
  5. Arrange 16 slices of bread for assembly of sandwiches. Top each slice with 1 slice of gruyere chees and 1 slice of cheddar cheese and top with remaining slices of bread.
  6. Place assembled sandwiches in the hot skillet and brown completely on one side before flipping and turning to grill the second side, add more butter if needed. Grill until both sides are golden brown and cheese begins to melt.