Lunch: Creamy Tomato Basil Soup with Grilled Cheese Bites

Recipe by Anna Watson Carl These mini grilled cheese sandwiches are the perfect size for dipping.

This recipe includes superfoods such as:

Basil

Health benefits of Creamy Tomato Basil Soup with Grilled Cheese Bites

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. extra-virgin olive oil
1 small yellow onion, finely diced (about 1 1/4 c.)
2 garlic cloves, minced
kosher salt
Black pepper
1 28-oz. can whole, peeled tomatoes, with juices
1 28-oz. can chopped fire-roasted tomatoes, with juices
1/2 c. chopped basil, divided, plus more for garnish
2 tbsp. sugar
1 tbsp. balsamic vinegar
1/3 c. heavy cream or half-and-half, plus more for garnish
8 slices sourdough Pullman-style bread
8 oz. sharp white cheddar, grated (about 2 cups)

Instructions

In large pot, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and cook until soft, 4 minutes. Season with salt and pepper.
Add tomatoes and juices, gently crushing whole tomatoes with a wooden spoon. Add 2 cups water, 1/4 cup basil, and sugar; bring to boil.
Reduce heat to low and simmer, partially covered, until thickened slightly, 20 minutes. Stir in balsamic vinegar, remaining 1/4 cup basil, and season with salt and pepper.
If you have an immersion blender, puree soup in pot. (Otherwise, carefully transfer about half of soup into blender. Remove hole on top (to let steam escape) and cover with a dishtowel you don’t mind getting dirty. Press down firmly on lid and pulse mixture several times, gradually increasing speed to high. Puree until smooth, then transfer to clean pot. Puree remaining tomato mixture and transfer to new pot. Stir in cream, over medium heat, and bring to simmer. Remove from heat and cover with lid.
Heat panini press. (If you don’t have a panini press, use a nonstick grill-pan or cast iron skillet over medium-high heat.) Grease surface of press or pan with remaining tablespoon of olive oil. Arrange 4 slices bread on a clean work surface. Place 1/2 cup cheese on each slice of bread and cover with remaining slices.
Cook sandwiches, until cheese has melted and bread is crisp and golden brown, about 4 minutes. (If you’re using grill pan or cast iron skillet, place another heavy skillet on top of sandwiches to press while they’re cooking; flip once halfway through.) Cut each sandwich into 4 squares.
Ladle soup in bowls, drizzle with a bit of cream (stir it in so it creates a pretty pattern), and garnish with basil leaves. Serve with grilled cheese bites on the side.