Tomato Soup & Mini Grilled Cheese Sandwiches

Tomato Soup

1/3 Cup Olive Oil (Extra Virgin)

5 Large Carrots - Pealed and coarsely chopped (2 3/4 cups)

1 Large Yellow Onion - Coarsely chopped (2 cups)

1 Tablespoon of Dried Basil

3 (28 oz) cans Italian Style Whole Tomatoes in puree

1 3/4 Cups of Chicken Broth

2 Cups Heavy Cream

Salt & Pepper 

2 Tablespoons Fresh Basil - cut in fine ribbons

Method:

Heat a 6-8 quart saucepan over medium heat, add oil and coat bottom of pan.  Add carrots, onion, and dried basil.  Saute, stirring occasionally, until vegetables are softened, about 10-12 min.  Season with salt and pepper (1/2 tsp salt and 1/4 tsp pepper)

Add all three cans of tomatoes and broth.  Bring to a boil, reduce heat to low and simmer (uncovered) for 20 minutes.

Remove from heat, puree soup with an immersion blender in the pot (or use a blender)

Return soup to pan. Stir in cream and keep warm on low heat.  Season to taste with salt and pepper (usually 1 tsp of salt & 1/4 tsp pepper) and add ribbons of fresh basil and enjoy.

Mini Grilled Cheese Sandwiches

1 Package of King's Hawaiian Savory Butter Rolls

Sliced Cheddar Cheese - (Cut each slice in 4)

8 Tablespoons of Butter

1/2 Cup Freshly Grated Parmesan

1/8 tsp Salt

3/4 tsp Granulated Garlic

1 Tablespoon of Fresh Parsley (Finely chopped)

Method:

In a medium bowl, mash together butter, parmesan cheese, salt, and granulated garlic until combined.  Then stir in finely chopped parsley.  

Slice rolls like you would a loaf of bread.  Spread butter mixture on one side of each slice, add 2 small squares of sliced cheddar cheese, and top with another buttered slice to make a sandwich.  Then you can fry multiple in the pan, just like you would any other grilled cheese sandwich. 

We served the soup and sandwiches at Madison's baby shower and they were a big hit!