Thick Creamy Tomato Basil Soup With Prosciutto Apple Gruyere Grilled Cheese Recipes

ULTIMATE GOURMET GRILLED CHEESE

Steps:

• Add 1 1/2 Tbsp butter and olive oil to a skillet and heat over MED-LOW heat. Add diced onions, salt, pepper, fresh thyme and 1 tsp of fresh rosemary to the hot skillet and saute, stirring often, until onions are soft and starting to brown, about 10 minutes.
• Stir brown sugar into the onions and cook another minute.
• Transfer onions to a plate.
• Spread one side of two pieces of bread with a little bit of mayonnaise.
• To the same skillet, add remaining butter and rosemary, and heat over MED heat. Swirl to coat the bottom of the skillet with the melted butter.
• Add both pieces of bread, mayonnaise side down, and cook until bread is golden brown and crunchy, about 2-3 minutes.
• As soon as you add the bread to the skillet, add a bit of cheese to the top of each piece of bread. Once it starts to melt a little, sprinkle a couple tablespoons of the caramelized onions over the top of one of the pieces of bread.
• When the bread is good and golden brown, sandwich the pieces of bread together and cook on LOW until cheese is fully melted.
• Transfer to a plate, repeat with remaining slices of bread and ingredients.
• Slice and enjoy!

THICK AND CREAMY TOMATO SOUP RECIPE

Steps:

• In a 6-quart stainless steel pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally until butter starts to brown on the bottom, about 15 minutes. Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer.

CREAMY TOMATO-BASIL SOUP

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

ROAST TOMATO SOUP WITH BASIL AND PROSCIUTTO

Steps:

• Preheat the oven to 300°F.
• Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
• Cut the tomato into halves if small, or quarters if large.
• Place the tomatoes on a roasting tray, with cut sides facing up.
• Sprinkle with raw sugar, salt and pepper.
• Bake in the oven for 1 hour, checking from time to time that they are not burning.
• Remove and set aside.
• Heat the olive oil in a large, heavy based pan.
• Gently saute the onions and garlic until onions are soft and translucent.
• Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
• Bring to the boil, reduce heat and simmer for 1 hour.
• Remove from heat and add basil leaves, keeping four to six aside for garnish.
• Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
• Blend the soup with a stick blender or food processor and then pass through a fine sieve.
• Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
• Place the sliced prosciutto on a cake rack and set on an oven tray.
• Cook the proscuitto for 5-8 minutes or until crisp.
• Remove from oven, cool on rack and crumble into pieces.
• Just before serving, bring the soup to a simmer, add the cream and heat through gently.
• Pour the hot soup into 6 shallow bowls.
• Sprinkle with crispy prosciutto and sliced basil, and serve.

THICK & CREAMY TOMATO BASIL SOUP WITH PROSCIUTTO, APPLE & GRUYERE GRILLED CHEESE

Steps:

• 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. 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. Carefully transfer mixture to a blender and puree until smooth. Return mixture to the pot. Stir in the cream, basil and sugar, bring to a boil and let simmer for another 20 minutes until thick and creamy. 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. 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!