The useful part
How to make it
- 1
Cook the onion and garlic in butter, add the tomatoes and broth, and simmer for 15 minutes.
- 2
Blend the soup until smooth, stir in the milk and basil, and keep it warm without boiling.
- 3
Butter the bread, fill it with cheddar, and toast the sandwiches in a skillet until both sides are crisp and the cheese melts.
- 4
Ladle the soup into bowls and serve with the sandwiches for dipping.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
cheese
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.