And where there is tomato soup, there must be grilled cheese.
But not any old grilled cheese. I used some homemade garlic rosemary bread that I blogged about last week and my favorite cheese (of the moment), ossau-iraty. This salty, strong and toasty cheese is perfect with the soup. Perfect lunch for a rainy day.
Creamy Sun-Dried Tomato Soup (6 small servings)
- 1 tbs extra virgin olive oil
- 1 c onion, diced
- 1 1/2 tsp garlic, minced
- 1 c sun-dried tomatoes, chopped
- 1 c tomatoes, chopped
- salt & pepper
- 1 1/2 tsp dried basil
- 4 1/2 - 5 c vegetable broth (depending on how thick you like your soup)
- 1/2 c + 1 tbs fat free half & half
Place a large, thick bottomed pan on a burner and turn heat to medium. Add the oil. When hot, add the onion and cook for 3 minutes until lightly browned. Add the garlic and cook for another 30 seconds. Then add sun-dried tomatoes, fresh tomatoes, salt, pepper, basil and broth. Stir to combine and bring to a boil. Reduce heat and cover, allowing soup to simmer for 15-20 minutes until tomatoes are rehydrated. Transfer into blender and add half & half. Process until smooth. Top with an additional half & half, if desired.
Ossau-Iraty Grilled Cheese (3 mini sandwiches)
- 6 slices baguette
- 3 slices ossau-iraty or your favorite gourmet cheese
- smart balance light or butter
You can make this on a panini press or a grill pan. Lightly butter the bread and place it on your grilling surface. Toast lightly. Remove toasted bread and assemble sandwiches. Place back on the grilling surface and continue to toast until cheese is melty. Forget the spoon....use a your mini sandwich instead!