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
Tomato Soup with Grilled Cheddar-Basil Sandwiches
Ingredients
Number Of Servings: 6
Directions
- 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.
- 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.
- 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
