20-Minute Creamy Tomato & Basil Soup classic comfort food served in a bowl and devoured by way of the best ever grilled cheese sandwich ever, thanks to 2 secret ingredients.
I grew up on grilled cheese and soup. And it wasn’t until I made homemade tomato soup that I fell in love with this traditional combination. I mean, I thought tomato soup was okay, but I never thought it was amazing. It wasn’t until I made this recipe for my family and parents, that I found out that my mom hates tomato soup. I served her a bowl of this deliciousness and was so excited for her to try it. I thought she loved tomato soup with a cheesy sandwich because of how often she made it for us. She then told me, that it was my dad who loves tomato soup and she only made it for him, that she never actually had the soup. What? I felt terrible, but she obliged to try it and guess what? She loved it.
I love this soup too. Typically I would say the best part is the 20-minutes that you make it in. But it’s not. The best part of the soup is the sautéed garlic and shallots combined with broken up whole tomatoes, gives this soup a rustic feel and robust flavor.
And for the grilled cheese friends. Oh, grilled cheese. Cheese and bread, wait make that melted cheese and toasted bread. There is this amazing grilled cheese sandwich over at Bon Appetit, that I just love making. And there are two key ingredients to making the best grilled cheese bread and of course, mayo. I know you are probably a little disturbed right now, but a thin layer of mayo on the outside of the bread, oh..my..heavens. So crispy, delicious and downright amazing. Now one evening I was short on bread and decided to use Stonefire Flatbread. I love making easy meals with these flatbreads and I thought it wouldn’t hurt to try. And it was a success. In fact I will never make grilled cheese any other way. As for the cheese, pull out your favorite. I made mine with a combination of shredded white cheddar, Parmesan and Asiago.
So take the 20-minutes for this soup, make the grilled cheese with Stonefire Flatbreads and viola comfort food bliss.
- 4 cloves of garlic, minced
- 2 tablespoons minced shallots or yellow onion
- 2 tablespoons of olive oil
- 2 - 14 oz. cans crushed tomatoes
- 1 - 14 oz. can whole tomatoes
- 2 cups chicken stock
- 1 teaspoon sea salt
- 1 teaspoon sugar
- ½ teaspoon white ground black pepper
- 1/3 cup of heavy cream
- 4 tablespoons of fresh basil, julienned
- Parmesan cheese
In a medium to large saucepan add olive oil over medium heat, sauté garlic and shallots for 3 minutes or until shallots are translucent. Stir in the crushed tomatoes. Add in the whole tomatoes one at a time, breaking them up by squeezing them as you put them into the pan, make sure to also stir in the juice for from the tomatoes as well. Stir in chicken stock, salt, pepper and sugar until combined then allow it to cook over medium for 10 minutes, stirring occasionally.
Once it has cooked for 10 minutes reduce heat to low and stir in heavy cream and chopped basil. Simmer for a few minute, then serve.
Optional toppings like parmesan cheese, grilled cheese, toasted bread and chopped basil make great additions.
http://www.bonappetit.com/recipe/best-ever-grilled-cheese] for the recipe to the best grilled cheese sandwich. All I did to make this my own is instead of using bread, I used Stonefire Flatbread. It was a fantastic change and highly recommended. A crunchy outer layer, cheese center and not too much bread. The bread to cheese ratio is perfect.
Recipe from Jenny Steffens
Don’t forget to add this recipe to your favorite Pinterest board to make for later.