Creamy Tomato Soup With Grilled Cheddar Basil Sandwiches Recipes

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

Steps:

• In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
• Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
• Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES

Steps:

• Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
• Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
• For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
• Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES

Steps:

• In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
• Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
• Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
• To serve, spoon soup into small cups; place sandwich skewer on top of cup.