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Healthy Tomato Basil Soup with Pesto Havarti Mozzarella Grilled Cheese

A creamy, rich healthy tomato soup paired with the ultimate grilled cheese. A match made in food heaven. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Author Dani


Tomato Soup

  • 1 medium sweet onion
  • 1 tablespoon olive oil
  • 3 gloves garlic
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire optional
  • pinch red pepper flakes to taste
  • 2 tablespoons tomato paste
  • 28 ounce can of whole marzano tomatoes
  • 1 1/2 cups chicken broth low sodium, use vegetable broth if vegan or vegetarian
  • 1/2 tablespoon brown sugar
  • 1 parmesan rhine optional
  • 2 bay leaves
  • 5-6 basil leaves julienned
  • 1 tablespoon greek yogurt topping, optional

Walnut Pesto

  • 1/4 cup toasted walnuts
  • 1 ounce container basil
  • juice of half of a lemon
  • 1/4 cup parmesan
  • 1 teaspoon garlic
  • 1/4 cup olive oil

Pesto Grilled Cheese

  • 1 tablespoon walnut pesto
  • 2 slices havarti
  • 2 slices fresh mozzarella
  • 2 basil leaves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 slices whole wheat bread


Tomato Soup

  1. In a large soup pot, heat the olive oil. Add the onions , red pepper flakes and garlic and cook until fragrant and the onions are translucent. About 2-3 minutes. 

  2. Next, add the balsamic, Worcestershire, and tomato paste and cook for 2 minutes. 

  3. Finally, add the whole tomatoes, broth, basil, and bay leaves and mix until well incorporated. 

  4. Simmer for 30 minutes so the flavors develop and the tomatoes break down.

  5. Remove basil leaf. Add 1/2 tablespoon brown sugar. Taste and adjust seasonings as needed (more salt, pepper, and red pepper flakes if desired).

  6. Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, you can also transfer the soup in batches into a blender and blend until smooth.

  7. Top with greek yogurt, extra basil, and toasted walnuts. 

  8. Serve and enjoy! 

Walnut Pesto

  1. Add all of the ingredients into a food processor and blend until well-incorporated. You can add extra olive oil or lemon juice if pesto is too thick. 

  2. Transfer to an airtight container.

  3. You can store the pesto in your fridge up to a week. 

Pesto Grilled Cheese

  1. Butter the outside portion of the bread slices.

  2. Slather on the pesto to one slice of the bread (the side not already buttered).

  3. Top the pesto with basil leaves and cheeses. Finally, add on the other slice of bread, the non buttered side touching the cheese.

  4. Heat olive oil in a nonstick pan. Place one of the buttered sides of the bread down on the hot olive oil. Let cook for 2 minutes or until golden brown. Flip and cook on other side.

  5. May need to finish in a 400 degree oven for 3-5 minutes so the cheese fully melts.

  6. Serve and enjoy! 

Recipe Notes

Dunking you grilled cheese into the soup is highly recommended.