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Quick Tomato Basil Soup With Grownup Grilled Cheese

This is soup-HERB!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 679kcal

Ingredients

For the Grownup Grilled Cheeses:

  • 6 Tbsp salted butter (tested with Kerrygold)
  • 4 Tbsp mayo (trust! tested with Duke's)
  • 4 Tbsp parmesan (freshly grated)
  • 4 ciabatta rolls (tested with kirkland)
  • 8 slices mozzarella

For the Soup:

  • 1 Tbsp olive oil
  • 1 small onion (finely chopped)
  • salt and black pepper (to taste)
  • 3 cloves garlic (minced)
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth
  • ½ tsp sugar
  • 4 Tbsp fresh basil (minced)
  • chili oil (for garnish)
  • 4 Tbsp fresh basil (chiffonaded)
US Customary - Metric

Instructions

For the Grownup Grilled Cheeses:

  • In a food processor, combine butter, mayo and parmesan. Using an S blade, blend until smooth.
  • Split ciabatta rolls in half and place cut sides down on a plate or clean surface. Spread butter mixture on the outside pieces of ciabatta (both top and bottom pieces).
  • Heat large skillet over medium-low. Add bottom pieces of ciabatta buns, butter side down, add 2 slices of mozzarella to each bun, top with the top piece of ciabatta. Cook until golden and the bread is crusty.
  • Carefully flip using a spatula. Squish the ciabatta down using a spatula so the whole domed top of the sandwich cooks and crisps up. Cook for another 5 minutes or so, or until browned and crispy. Remove sandwiches from the pan and slice diagonally into triangles for serving. Place two traingles on each plate.

For the Soup:

  • Heat olive oil in medium saucepan over medium heat. Add onion with salt and pepper; cook until cooked and transluscent, about 3 minutes. Add garlic and stir, cooking until fragrant, about 30 seconds.
  • Add in tomatoes, broth and sugar. Stir to combine well. Bring to a simmer. Simmer for about 4 minutes, or until soup is hot. Remove soup from heat. Add in basil and stir. Cover Serve immediately.
  • To serve: Divide up soup into 4 small soup bowls. Garnish each with a bit of chiffonaded basil and a drizzle of chili oil.

Notes

Work in batches if you don't have a large skillet, or use two skillets at once.
Click here to purchase chili oil.
Click here for instruction on how to chiffonade basil.

Nutrition

Calories: 679kcal | Carbohydrates: 47g | Protein: 23g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 1683mg | Potassium: 682mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2047IU | Vitamin C: 22mg | Calcium: 440mg | Iron: 3mg