Creamy Tomato Basil Soup & Grilled Cheese

Photo: jeffreyw · CC BY 2.0 · source

Velvety roasted-garlic tomato soup with a splash of cream, and golden, gooey sharp-cheddar grilled cheese for dunking.

Ingredients

• 2 cans (28 oz) crushed tomatoes
• 1 onion, diced
• 4 garlic cloves
• 2 cups broth
• ½ cup heavy cream
• fresh basil
• 8 slices sourdough
• 2 cups shredded sharp cheddar
• 4 tbsp butter

From your pantry: 2 tbsp olive oil, 1 tsp sugar, salt, pepper.

Instructions

1. Cook the onion in the oil until soft, 6 minutes. Add the garlic for 1 minute.
2. Add the tomatoes, broth and sugar and simmer 15 minutes.
3. Add a handful of basil and blend until smooth. Stir in the cream and season.
4. Butter the outsides of the bread, fill with cheddar and cook in a skillet over medium-low until deep golden and melted, 3 to 4 minutes per side.
5. Cut the sandwiches into strips and serve with the soup, topped with basil and a swirl of cream.

Tip: Low and slow is the key to grilled cheese. High heat burns the bread before the cheese melts.

Nutrition per serving

Good for

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