CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

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

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

“This creamy tomato soup is an updated version of a childhood favorite — Muir Glen’s consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it.” —Chef Will Gilson

PREPARATION & DIRECTIONS

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.

Recipe provided by Chef Will Gilson, Garden at The Cellar, Cambridge

muirglen.com