Tomato Basil Soup and Grilled Mozzarella Sandwiches

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  This soup is the bomb. It has amazing flavor, and is so comforting. The only thing I thought would make it even better.....


Grilled cheeeeese.


Mozzarella grilled cheese..... to be exact.

Heaven.

On.

Earth.

Dip these babies in that tomato soup, and you will be a happy camper, my friends.

DELISH!


Tomato Basil Soup
Recipe adapted from: The Novice Chef

2 Tablespoons olive oil
1 large yellow onion, chopped
6 cloves garlic, minced
3 (14 ounce) cans Hunt's Fire Roasted tomatoes
2 cups chicken stock
1/2 cup half and half
20 fresh basil leaves, chopped
salt and pepper, to taste


Directions: In a heavy bottomed pot, over medium-high heat, pour in the olive oil and saute onion until translucent. Add chopped garlic. Saute with onion another 2 minutes.

Add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock, and half & half. Bring to a simmer. Cook uncovered, for another 10 minutes or until it thickens slightly.

Stir in the chopped fresh basil and salt and pepper. Lower heat to medium-low and cook another 5 minutes.

Using an immerison blender (or carefully transfer hot soup to a blender) and puree soup until there are no large chunks. Serve immediately with grilled cheese or warm french bread! ENJOY!



Grilled Mozzarella Sandwiches
Recipe adapted from: Martha Stewart

1 pound fresh whole milk Mozzarella, cut into thin slices
8 (1/2 inch thick) firm white sandwich bread slices
2 large eggs
1/2 cup half and half
1/4 teaspoon dried thyme
1 teaspoon course salt
pinch of ground nutmeg
1/4 cup extra virgin olive oil
2 Tablespoons unsalted butter


Directions: Place 2-4 slices of mozzarella on 4 pieces of bread. Top with other pieces of bread to form sandwiches.

In a wide shallow bowl, whisk the eggs. Add the half & half, thyme, salt and nutmeg. Whisk well to combine.

In a large nonstick pan, heat the 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon butter and cook until sizzling stops.

Dip 2 of the sandwiches into the egg mixture, turning to coat. Place sandwiches in the pan and cook until golden brown on the first side ( about 2 minutes). Flip over and brown on the other side.

Transfer sandwiches to a platter and repeat process with other 2 sandwiches.

Cut sandwiches in half, and serve immediately.