Name: Mozzarella Grilled Cheese with Tomato-Basil Soup
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 709 ½ ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 1 ½ small pkgs fresh basil; 6 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; 12 slices whole grain bread; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt

Mozzarella Grilled Cheese with Tomato-Basil SoupMozzarella Grilled Cheese with Tomato-Basil Soup — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

709 ½ ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

1 ½ small pkgs fresh basil

6 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

12 slices whole grain bread

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

Instructions

Preheat a medium saucepan over medium heat.

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the onion.

Once the saucepan is hot, add butter and swirl to coat the bottom.

Add the onion and garlic to the saucepan; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 4 to 6 minutes.

Pick the basil leaves off the stems; discard the stems and slice the leaves into a chiffonade by stacking them and rolling tightly into a cigar, then slicing crosswise into thin ribbons. Transfer the basil to a small bowl.

Coarsely grate 3 cups of mozzarella.

Add the diced tomatoes, broth, and basil to the saucepan; season with additional salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 8 to 10 minutes.

Add butter to a nonstick skillet and heat over medium-low heat.

Place the bread slices on a clean, dry work surface. Divide the cheese between 6 of the bread slices, then top with the remaining bread slices.

Once melted, spread the butter around the skillet, then season the bottom of the skillet with salt.

In batches, place the sandwiches in the skillet and cook until golden brown and crispy on the first side, 3 to 4 minutes. Then, add more butter and carefully flip the sandwiches; cook until golden brown on the other side and the cheese has melted, 3 to 4 minutes. Once done, transfer to a cutting board.

Using a hand blender, purée the soup until smooth. Alternatively, use a potato masher to mash the tomatoes (the soup will be chunkier).

Cut the grilled cheese sandwiches in half diagonally.

To serve, divide the soup between small bowls and serve with the grilled cheese on the side. Enjoy!

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