Best 4 Creamy Tomato Soup With Grilled Cheddar Basil Sandwiches Recipes

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

Steps:

• 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.
• 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.
• 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.

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES

Steps:

• In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
• Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
• Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
• To serve, spoon soup into small cups; place sandwich skewer on top of cup.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

TOMATO, BASIL AND CHEDDAR SOUP

Steps:

• In soup pot, add olive oil.
• Cook onion until tender.
• Add garlic and cook a few more minutes.
• Add tomatoes (with juice) and vegetable broth.
• Stir in basil, oregano, sugar, pepper.
• Simmer about 15 minutes.
• Use stick blender to smooth to desired consistancy.
• Add yogurt and cheese and heat through.