Tomato Soup and Grilled Cheese Extrodinare

7:37 PM, Jan 11, 2011   |    comments
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Comfort food for a cold day.

Creamy Tomato Soup and Pesto-Mozzarella Grilled Cheese Sandwiches

For Soup:

2 TB Olive Oil
2/3 cup Onion, fine diced
1/3 cup Carrot, fine diced
1/3 cup Celery, fine diced
2 cloves Garlic, minced
1 TB Flour
1 - 28oz Can Tomato Puree
3 cups Vegetable Broth
2 tsp Italian Seasoning or Herbes de Provence
1/2 cup Heavy Cream
Salt and Pepper

In a 2-3 quart pot or saucepan over medium-high heat, add 2TB Olive Oil, Onion, Carrot, Celery and Garlic. Sweat vegetables for 5 minutes and sprinkle flour over them, stirring flour in. Add Tomatoes, Broth and Seasoning. Simmer for 15 minutes. For smooth soup, puree with an immersion blender or in a blender (be very careful if using a blender...blend in small amounts). Add cream and season with salt and pepper to taste.

For Sandwiches:
8 Slices Italian Bread
4 TB Basil Pesto
16 slices of Whole Milk Mozzarella Cheese
Olive Oil Spray or Softened Butter

Spread 1/2 TB of pesto on one slice of bread. Top with two slices of cheese and another slice of bread. Spray both sides of sandwich with olive oil spray and place in a saute pan over medium heat. Brown bread on both sides, melting cheese in the process. Serve with Creamy Tomato Soup.


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