Tomato Soup with Grilled Cheddar-Basil Sandwiches


Number Of Servings: 6

1/4 C of The Olive Bin's Basil Olive Oil
1 medium onion, diced
2 garlic cloves, minced
2 cans (14.5 oz each) diced tomatoes
1/2 C whipping cream
1/4 C grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
1/4 C of The Olive Bin's Butter Olive Oil
12 slices sourdough bread (or bread of your choosing)
12 sliced aged cheddar cheese
12 fresh basil leaves


  1. In medium saucepan, heat Basil Olive Oil, onion, and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
  2. Reduce heat to low. Add diced tomatoes and their juices; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
  3. Lightly brush Butter Olive Oil on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, oiled sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese melts; repeat for remaining sandwiches. Serve with soup.

Additional Info

Adapted from California Olive Ranch recipe

Associated Products