Friday, November 11, 2011

Creamy Tomato Soup with Grilled Cheddar Basil Sandwiches

We LOVE tomato soup - especially with grilled cheese sandwiches! I have been trying to recreate the Tuscan Tomato Basil Bisque from Safeway, and this was the closest I've gotten so far! I will add some red pepper flakes next time, and see if that does the trick! :) The grilled cheese sandwiches with fresh basil on them were awesome!! :) Enjoy!

Creamy Tomato Soup with Grilled Cheddar Basil Sandwiches
Recipe from Muir Glen

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 tablespoon finely chopped garlic
  • 2 cans (14.5 oz each) muir glen® organic or meridian ruby™ 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 bread
  • 12 slices aged cheddar cheese (6 oz)
  • 12 large fresh basil leaves
1. 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.
2. 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. (I used my immersible blender, it's easier! Once I put hot soup in the blender, and even though I was holding the lid on - the steam built up pressure inside the blender and exploded the lid off - and I had a HUGE mess of salsa chicken black bean soup all over the kitchen!)
3. 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.

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