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Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches
Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches
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Prep Time:
20 minutes
Total Time:
1 hour
Chef Will Gilson raves about this creamy tomato soup made with Muir Glen tomatoes, guaranteeing a consistently delicious and nostalgic flavor every time.
Ingredients:
  • 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
Instructions:
  • Heat olive oil, onion, and garlic in a 4-quart saucepan over medium heat for 5 to 10 minutes, stirring often, until the onion is soft and translucent.
  • Lower the heat and gently introduce the tomatoes to the mix, allowing them to simmer for 30 minutes with occasional stirring. Once done, take it off the heat and incorporate the remaining soup ingredients. Transfer the entire mixture to a blender, cover it, and blend until smooth. Enjoy your delicious soup!
  • Butter one side of each bread slice. Place 6 slices of bread, buttered side down, on your work surface. Add 2 slices of cheese and 2 basil leaves on each bread slice. Top with the remaining 6 bread slices, buttered side up. Cook 2 sandwiches at a time in a 10-inch nonstick skillet over medium heat until golden brown and the cheese just melts. Repeat for the remaining sandwiches. Serve with soup.

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