Rustic Grilled Cheese And Tomato Basil Soup

An easy-to-make homemade tomato soup served with a delicious, extra cheesy sandwich is a total comfort dish to have any time of the year. This soup is a rustic tomato basil soup that has great ingredients overall and amazing texture. The sourdough bread for the sandwich gives you that perfect crispy bite every time.

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Yield: 4 Servings

Ingredients:

FOR THE TOMATO SOUP:

4 tablespoons unsalted butter

1 large onion, diced

5 cloves garlic, minced

3 tablespoons tomato paste

4 cups chicken stock

1 tablespoon salt

1/2 teaspoon black pepper

1 Large 28 oz can tomatoes (San Marzano tomatoes)

1 handful, about 6-7 leaves, fresh basil leaves

1/4 cup heavy cream

FOR THE GRILLED CHEESE

1/2 cup of butter, softened

8 slices sourdough bread

1 cup mozzarella cheese, shredded

1 cup gruyere cheese, shredded

2 cups extra sharp cheddar cheese, shredded

8 slices prosciutto de parma (optional)

Directions:

FOR THE TOMATO SOUP

1. In a large pot over medium heat, add in the butter and onion. Sauté for about 15 minutes, mixing around every once in a few minutes to avoid burning, until translucent and lightly browned.

2. Add in the garlic and sauté until fragrant; about 1 minute.

3. Add in the tomato paste and stir and sauté for about another minute.

4. Mix in the chicken broth, salt and pepper and stir until all incorporated.

5. Add in the crushed tomatoes and once incorporated, cover with a lid and bring to a gentle boil. Once it has reached a gentle boil, turn the heat down to low. Let it slowly finish cooking while you make the sandwiches.

6. If desired, when the soup is finished, you can blend with hand blender or mixer this for a smoother texture.

7. Right before serving the soup add in the heavy cream and fresh basil leaves. Stir and serve.

FOR THE GRILLED CHEESE

1. In a bowl, add all of your cheese and stir until they are evenly mixed

2. Place your pan or griddle over medium-low heat

3. Butter one side of each of the bread slices and once the pan is hot, place one slice of bread for each sandwich butter side down on the pan.

4. Add a large handful of the cheese mixture to each slice.

5. Add two slices of prosciutto on top of the cheese mixture. (This is optional. If you prefer not to have prosciutto, do not add any). Top with the other slice (butter side up).

6. After about 2 minutes, gently flip the sandwich to brown on the opposite side for another 2 minutes.

7. Remove from the heat. slice in half, and serve with the tomato soup. Enjoy!