Ingredients
- For the soup:
- 4 cans of peeled tomatoes
- 2 large carrots
- 1 large onion
- 500 ml of vegetable stock
- 50 grams of butter
- 100 ml of virgin olive oil
- 2 teaspoons of chili flakes
- 5 basil leaves
- Salt and pepper to taste
- Sour cream for garnishing
- For the grilled cheese sandwich:
- 12 multi grain bread slices
- 500 grams of shredded cheddar cheese
- 50 grams of butter
Preparation
In a hot pot melt 50 grams of butter and add chopped onions and carrots. Sauté for 10 to 15 minutes at medium heat until onions are soft and smooth. Add the stock, peeled tomatoes, olive oil, basil leaves, chili flakes, salt and pepper. Bring to boil and put aside. After few minutes, blend the mixture in a blender at high speed until a soft homogeneous cream is obtained.
Heat the bread slices in a toaster at mid-low power. Spread butter on each side and make sandwiches with two slices of buttered bread and shredded cheddar cheese. Grill the sandwiches in a hot skillet at medium heat, about 3 to 4 minutes per side, until the cheese is fully melted.
Serve the tomato soups in individual bowls and garnish with the sour cream. Serve the sandwiches, cut in halves in separate dishes.
Additional Information
Servings and Preparation Time. This recipe serves 6 and requires about 30 to 40 minutes to be prepared.