Creamy Tomato Soup with Grilled Cheddar Basil Sandwiches
1/4 cup olive oil
1 medium onion, diced
1 tablespoon finely chopped garlic
1 28oz can Muir Glen Organic Diced Tomatoes, undrained
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, softened, or olive oil
12 slices white French bread
12 slices aged Cheddar cheese (6 oz)
12 large fresh basil leaves
This creamy tomato soup and sandwhich are an updated version of a childhood favorite.
Preparation & Directions
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.
Recipe provided by Chef Will Gilson, Garden at The Cellar, Cambridge.