Tomato Soup with Baby Grilled Cheese Sandwiches

Total Time:
1 hr 10 min
30 min
40 min

4 servings

  • 2 tablespoons unsalted butter
  • 3 ounces prosciutto finely chopped
  • 3/4 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 3/4 teaspoon minced garlic
  • 1 bay leaf
  • 1/2 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups chopped, peeled, seeded tomatoes
  • 3 cups chicken stock or vegetable stock
  • 1/3 cup heavy cream
  • Salt and freshly ground pepper
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • Baby Grilled Cheese Sandwiches, recipe follows, accompaniment
  • Chopped chives and parsley, for garnish
  • 4 to 5 whole tortillas, fried and chopped, for garnish
  • In a large saucepan, melt the butter over medium-high heat. Add the prosciutto, onions, celery, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Add the cream and cook for 3 minutes.

  • Remove from the heat and discard the bay leaf.

  • If you like a smooth soup you may use a hand-held immersion blender, or in batches in a food processor, puree the soup. Season, to taste, with salt and pepper.

  • In a small saucepan, caramelize the sugar over low heat. Add the vinegar and stir to dissolve the sugar. Add to the soup a teaspoon at a time to balance the acidity.

  • To serve, ladle the soup into bowls and arrange the sliced sandwiches around the sides. Garnish with the herbs and chopped tortillas and serve.

Baby Grilled Cheese Sandwiches:
  • 3 tablespoons cream cheese, at room temperature

  • 3 tablespoons mascarpone cheese

  • 1 teaspoon minced chives

  • Pinch salt

  • 4 tablespoons unsalted butter

  • 8 thin slices brioche, or homemade style bread, crusts removed

  • In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich.

  • Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.

  • Yield: 4 servings

  • Prep Time: 15 minutes

  • Cook Time: 8 minutes

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