Here's a classic and warming winter recipe in preparation for the snow storm we're supposed to get here in Colorado tomorrow. But this isn't just your average grilled cheese with Kraft singles and Campbell's soup. This version of grilled cheese and tomato soup is double the flavor and still easy to make!
INGREDIENTS
~Yields 4 Soup Servings / Yields 1 Sandwich~
-1/2 large white onion
-3 cloves grated garlic
-28oz can crushed tomatoes
-2 cups chicken broth (or 3 cups if you like a thinner soup)
-1/2 cup fresh basil
-1/2 cup half and half (or heavy cream)
-2 slices whole grain bread
-4oz of a fresh mozzarella ball
-1 tablespoon butter
-Garlic powder
-Italian seasoning
DIRECTIONS
1. Heat olive oil in a soup pot over medium heat. Dice the white onion and add to the olive oil once hot. Season with a pinch of salt and pepper and saute until softened. Add the garlic and saute for about a minute.
2. Add crushed tomatoes, chicken broth, basil, and the onions and garlic from the pot to a blender. Blend until smooth.
3. Add the blended tomato soup to the soup pot. Season with 1 teaspoon of salt and 1/2 teaspoon pepper; then stir. Bring to a boil, reduce to a simmer, and simmer for 15-20 minutes. When the soup is almost finished simmering, stir in the half and half.
4. While the soup simmers, combine the butter with a pinch of garlic powder and Italian seasoning. Place a small skillet over medium heat. Spread butter on the two pieces of bread. Slice the fresh mozzarella ball into slices and place mozzarella between the buttered bread, with the butter on the outside of the sandwich. Place the sandwich in the skillet and cook on both sides until the bread is golden brown and the cheese has melted.
5. Ladle the soup into serving bowls and plate with the grilled cheese. Garnish with chopped fresh basil.