A tasty soup with Grilled sandwich for satisfying the hunger of your stomach.
Best to be used during BRUNCH or SUPPER.
Ingredients
- 1/4 Cup Ekin Olive Oil Extra Virgin
- 1 Medium Onion Diced
- 1 tbsp garlic Finely Chopped
- 1 Kg Tomatoes Undrained
- 1/2 Cup Whipping Cream
- 1/4 Cup Grated Parmesan Cheese
- 2 tbsp chopped fresh basil leaves
- 1/2 Teaspoon salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Cup butter Softened
- 12 Slices White Bread
- 12 Slices Aged Cheddar Cheese
- 12 Large Fresh Basil Leaves
Servings: People
Instructions
- 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; pure 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.
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