Thick & Creamy Tomato Basil Soup with Prosciutto, Apple & Gruyere Grilled Cheese

• Meat

  • 4 large slices Prosciutto

• Produce

  • 1/3 cup Basil, fresh
  • 1 Basil
  • 3 cloves Garlic
  • 1 Granny smith apple
  • 1 Onion, large
  • 2 28oz cans Tomatoes

• Canned Goods

  • 3 cups Chicken or veggie stock

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 1/2 tbsp Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 8 slices Sourdough bread

• Dairy

  • 2 tbsp Butter
  • 8 slices Cheddar cheese
  • 8 slices Gruyere cheese
  • 3/4 cup Heavy cream
  • 1 Parmesan cheese
  • 1 Sour cream

• Other

  • Optional (to garnish

Found on portandfin.com

Description

Ingredients

• Soup:
• 3 Tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 28oz cans crushed tomatoes
• 3 cups chicken or veggie stock (homemade is best)
• ¼ tsp salt
• 1 tsp freshly ground black pepper
• ¾ cup heavy cream
• ⅓ cup fresh basil, minced
• 1½ Tbsp granulated sugar
• .
• Sandwich:
• 2 Tbsp butter
• 8 slices sourdough bread
• 4 large slices of prosciutto
• 8 slices Gruyere cheese
• 8 slices cheddar cheese
• 1 granny smith apple, peeled and thinly sliced
• .
• Optional (to garnish)
• Basil, chopped
• Parmesan cheese
• Sour cream

Directions

• Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onion and cook, stirring occasionally until softened, about 10 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
• Stir in the tomatoes, chicken stock and salt and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes. Remove from heat and let cool slightly.
• Carefully transfer mixture to a blender and puree until smooth. Return mixture to the pot.
• Stir in the cream, basil and sugar, bring to a boil and let simmer for another 20 minutes until thick and creamy.
• While soup is simmering, make grilled cheese. Melt butter in a skillet over medium heat. Place a piece of bread in the skillet and layer with prosciutto, Gruyere, cheddar and apple. Top with another slice of bread, and repeat for all 4 sandwiches. Cook for about 5 minutes on each side until bread has browned and cheese has melted.
• Serve sandwiches immediately with a bowl of soup, topped with fresh basil, Parmesan cheese or sour cream.