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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fresh Tomato Soup with Grilled Cheese
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 418 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 36 milligrams
- Sodium
- 682 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 8 grams
- Protein
- 18 grams
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 418 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 36 milligrams
- Sodium
- 682 milligrams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 8 grams
- Protein
- 18 grams
Ingredients
Directions
- Put the quartered tomatoes in a blender and blend until smooth.
- Heat 1 1/2 tablespoons olive oil in a medium 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 the mixture between 2 of the bread slices. Top each with a slice of ham, the remaining cheese mixture and bread.
- Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, about 3 minutes per side; cut in half.
- Ladle the soup into bowls; top with basil and serve with the sandwiches.
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