- 1
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 3 (14 ounce) cans Hunt’s Fire Roasted tomatoes
- 2 cups chicken stock
- 1/2 cup half and half
- 20 fresh basil leaves, chopped
- salt and pepper, to taste
Preparation
Step 1
In a heavy bottomed pot, over medium-high heat, pour in the olive oil and saute onion until translucent. Add chopped garlic. Saute with onion another 2 minutes.
Add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock, and half & half. Bring to a simmer. Cook uncovered, for another 10 minutes or until it thickens slightly.
Stir in the chopped fresh basil and salt and pepper. Lower heat to medium-low and cook another 5 minutes.
Using an immerison blender (or carefully transfer hot soup to a blender) and puree soup until there are no large chunks. Serve immediately with grilled cheese or warm french bread! ENJOY!
Directions:
Place 2-4 slices of mozzarella on 4 pieces of bread. Top with other pieces of bread to form sandwiches.
In a wide shallow bowl, whisk the eggs. Add the half & half, thyme, salt and nutmeg. Whisk well to combine.
In a large nonstick pan, heat the 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon butter and cook until sizzling stops.
Dip 2 of the sandwiches into the egg mixture, turning to coat. Place sandwiches in the pan and cook until golden brown on the first side ( about 2 minutes). Flip over and brown on the other side.
I made this soup with the grilled mozzarella cheese sandwich. I loved them both! The soup was very easy to make as well as the sandwiches. Thanks for the recipe!
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