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Thick & Creamy Tomato Basil Soup with Prosciutto, Apple & Gruyere Grilled Cheese - (Free Recipe below)

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Tomspsndw - Recipe
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1.00 LBS
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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
  1. 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.
  2. 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.
  3. Carefully transfer mixture to a blender and puree until smooth. Return mixture to the pot.
  4. Stir in the cream, basil and sugar, bring to a boil and let simmer for another 20 minutes until thick and creamy.
  5. 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.
  6. 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!