Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches
Creamy Tomato Soup with Grilled Cheddar-Basil Sandwiches might be just the main course you are searching for. This recipe serves 6 and costs $1.29 per serving. One portion of this dish contains around 15g of protein, 29g of fat, and a total of 445 calories. 19 people have made this recipe and would make it again. A mixture of ground pepper, fresh basil leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes around 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Homemade Basil Pesto and Cheddar Grilled Cheese with Creamy Tomato Soup, Creamy Tomato Basil Soup with Mini Grilled Cheese Sandwiches, and Creamy Tomato Basil Soup with Cheddar Walnut Crackers are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
12 slices aged Cheddar cheese (6 oz)
12 large fresh basil leaves
1 tablespoon finely chopped garlic
1/4 teaspoon ground black pepper
1/4 cup butter, softened, or olive oil
1 medium onion, diced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
2 cans (14.5 oz each) Muir Glen® Organic or Meridian diced tomatoes, undrained
1/2 cup whipping cream
12 slices white bread
Equipment:
sauce pan
blender
frying pan
Cooking instruction summary:
1 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. 2 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. 3 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.
Step by step:
1. 1
2. 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.
3. 2
4. Reduce heat to low.
5. Add tomatoes; heat 30 minutes, stirring occasionally.
6. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
7. 3
8. 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.
9. Serve with soup.
Nutrition Information:
covered percent of daily need
