| Thick & Creamy Tomato Basil Soup with Prosciutto, Apple & Gruyere Grilled Cheese |
Recipe type: Main
Author: Chelsea
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 4
The ultimate comfort food. Apples, prosciutto, Gruyere and a bit of cheddar come together in a grilled cheese sandwich, sided with a thick and silky smooth tomato soup infused with fresh basil. Perfect for dipping!
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
Instructions
- 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.
Notes
*If you can use homemade chicken or veggie stock, I highly recommend it. It lends so much more flavour to the soup.
*If you have an immersion blender, use that to puree the soup instead of transferring to a blender. Less mess, easier, and much more convenient!
*If you have an immersion blender, use that to puree the soup instead of transferring to a blender. Less mess, easier, and much more convenient!
