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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 scallions, chopped
1 1/2 tablespoons heavy cream
Kosher salt and freshly ground pepper
1/2 cup mini bow ties or other mini pasta
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded sharp cheddar cheese
4 slices multigrain bread
2 thin slices low-sodium ham
Chopped fresh basil, for topping

Directions

Puree the quartered tomatoes in a blender. Heat 1 1/2 tablespoons olive oil in a pot over medium heat. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper. Toss the remaining scallions with the cheeses; divide half the mixture between 2 bread slices. Top each with a slice of ham, the remaining cheese mixture and the other 2 bread slices. Heat the remaining 1/2 tablespoon olive oil in a nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, 3 minutes per side; cut in half. Ladle the soup into bowls; top with basil and serve with the sandwiches.

Photograph by Justin Walker

Courtesy of Food Network Magazine

My Private Notes

Name: Fresh Tomato Soup With Grilled Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped); 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 4 scallions, chopped; 1 1/2 tablespoons heavy cream; Kosher salt and freshly ground pepper; 1/2 cup mini bow ties or other mini pasta; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup shredded sharp cheddar cheese; 4 slices multigrain bread; 2 thin slices low-sodium ham; Chopped fresh basil, for topping