Growing up, my mom made Campbell’s tomato soup with grilled cheese more times than I can count. She always mixed the soup with whole milk and served it alongside the simplest grilled cheese with soft white (or sometimes whole wheat) bread and deluxe Kraft American slices. It was our Sunday staple, and if she ever tried to make something different, all of us kids would complain because we just wanted the tomato soup and grilled cheese.
As an adult, I’ve been on a little quest to recreate that same nostalgic flavor, still creamy, still a touch sweet, still comforting, but elevated and homemade. And this week’s recipe finally feels like everything I’ve been wanting. It’s settled into what we consider our perfect version of tomato soup, and we hope it brings you the same warmth and comfort it gives us.
We’re pairing it with a basil martini (fresh, cozy, unexpected in the best way), and some Funky DL music to round out the vibe for a chill, feel-good fall dinner. This one is truly so easy, so satisfying, and so fun to make together.
We hope you love it as much as we do. Enjoy every dip, every sip, and every moment at your table.
Kevin & Kate
Basil Martini
Creamy Tomato Soup & Perfect Grilled Cheese
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Why Mascarpone
We use mascarpone cheese to give the soup that extra-creamy, slightly luxurious finish that still feels nostalgic, like the Campbell’s tomato soup we grew up with, but elevated and homemade.
Vidalia Onion Sweetness
Vidalia onions add natural sweetness and help give the soup that iconic silky-sweet flavor. If you don’t have one on hand, a regular yellow onion works just fine.
Choose Your Bread
We love sourdough for grilled cheese because it gets beautifully crisp and golden, but feel free to use whatever bread you love... rustic country loaves, hearty wheat, or even classic white bread all work beautifully.
Smooth or Chunky (Your Choice)
If you enjoy a little texture in your tomato soup, reserve a few whole tomatoes from the can, hand-crush them, and stir them in at the end. If you prefer a silky-smooth soup, skip this step for a more classic finish.
How to Blend
You can blend the soup with an immersion blender or a regular blender.
A traditional blender will give you that ultra-smooth finish, while an immersion blender keeps things slightly more rustic.
If your soup is too hot to blend, cool it briefly, either by transferring it to a bowl set over ice or simply stirring it off heat until the temperature drops, then blend and return it to the pot to rewarm.
→ Link to Our Immersion Blender
Optional Add-Ins
We kept the basil out to keep the flavor close to classic Campbell’s, but feel free to add fresh basil if you like a more herbaceous soup. A splash of lemon, a pinch of red pepper flakes, or some freshly grated Parmesan are all great ways to customize the flavor.
Tomato Choice
We use whole Italian San Marzano tomatoes because they’re naturally sweet and perfect for tomato soup. You can swap in fire-roasted tomatoes if you prefer a more smoky or complex flavor, but we love the simplicity of the classic.
Make It a Butternut Soup
If tomato soup isn’t your favorite, you can easily turn this recipe into a creamy butternut squash soup. Just roast butternut squash halfs wtih olive oil and salt (cut side down) for 45-55 minutes at 400 degrees until soft, then scopping out the flesh and blend it into the soup base in place of the tomatoes. The mascarpone, onion, and optional sugar all pair beautifully with butternut. If you purchase already cut butternut squash, you can cook it for 25-30 minutes at the same temperature.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
Stories worth Savoring
Our latest blog posts for inspiration, reflections, and recipes.
