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Tomato Basil Soup with Grilled Cheese Strips

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"On nights when I just want or need to keep it simple, bowls of rich tomato soup beside some good old-fashioned grilled cheese is a favorite go-to. It's definitely one of the dinners Emmie requests most often. The kids love to have such a delicious 'dip' for their grilled cheese slices. And who am I kidding? Chip and I pretty much feel the same way. I don't think we'll ever outgrow this classic and I'm grateful for that."

List of Ingredients

Tomato Basil Soup:
◦ 1 tablespoon extra virgin olive oil, plus more for serving
◦ 3 small cloves garlic, minced
◦ Four 14.5-ounce cans diced fire-roasted tomatoes
◦ 2 to 3 cups chicken broth, as needed
◦ 1 teaspoon kosher salt
◦ � teaspoon freshly ground black pepper
◦ 1 cup heavy cream
◦ 6 basil leaves, stems removed, plus sliced basil for serving

Grilled Cheese Strips:
◦ ⅓ cup mayonnaise, preferably Hellmann's
◦ 8 thin slices white bread
◦ 4 deli slices Havarti cheese
◦ 4 deli slices white Cheddar cheese


Recipe

To make the tomato basil soup:
In a large soup pot, heat the olive oil and garlic together over medium-low heat until the garlic begins to brown, about 4 minutes. Add the tomatoes and 2 cups chicken broth. Increase the heat to medium and bring to a gentle boil. Reduce the heat to low. Add the salt and pepper and slowly pour in the cream, stirring constantly. Add more broth if a looser soup is desired. Drop in the basil leaves and stir.

Use an immersion blender to pur�e the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the little steam vent in the top of the lid.)

Meanwhile, make the grilled cheese strips:
Thinly spread the mayonnaise on both sides of each slice of bread. On each of four slices of bread, place a slice of Havarti and a slice of Cheddar. Place the remaining bread slices on top to make four sandwiches.

Heat a large cast iron skillet over medium-high heat until hot. Toast the sandwiches until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches and toast until browned on the other side, 2 to 3 minutes. Slice each sandwich into four strips.

Ladle the soup into bowls. Drizzle some olive oil on top and scatter over some sliced basil. Serve with grilled cheese strips.


Makes 6 servings