For tomato soup, stir together undrained tomatoes, broth and 1 Tbsp. pesto in a 4-qt. saucepan or soup pot. Cover and bring to a gentle boil over medium heat. Gently boil for 10 to 15 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Oh, so easy and oh, so fun. Cut out grilled cheese sandwiches into your favorite shapes and float them on top of this simple-to-make creamy tomato soup.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Tomato Soup | ||
| 2 (28-oz.) cans Hy-Vee Italian style crushed tomatoes in heavy puree, undrained | ||
| 1 (14.5-oz.) can Hy-Vee chicken broth | ||
| 2 tbsp. Gustare Vita pesto Genovese, divided | ||
| 1 c. Hy-Vee heavy whipping cream, plus additional for serving | ||
| ½ c. Soirée shredded Parmesan cheese | ||
| 2 to 4 tsp. Hy-Vee granulated sugar, to taste | ||
| Kosher salt, to taste | ||
| 2 tbsp. Gustare Vita olive oil | ||
| Grilled Cheese Sandwiches | ||
| 16 slices Hy-Vee white cottage bread | ||
| 1 (8-oz.) pkg. Hy-Vee sliced sharp Cheddar cheese (10 ct.) | ||
| 8 tbsp. Hy-Vee mayonnaise | ||
Things To Grab
- 4-qt. saucepan or soup pot with lid
- Immersion blender or covered blender
- Wooden spoon
- Large skillet
- Spreader or butter knife
- Metal spatula
- Cookie cutters
- Ladle
- 8 soup bowls
Directions
Blend tomato mixture with an immersion blender until smooth. (Or, cool slightly and blend, in batches, in a covered blender; return to saucepan.) Stir in 1 cup heavy cream and Parmesan cheese. Season to taste with sugar and salt.
Meanwhile, for grilled cheese sandwiches, heat a large nonstick skillet over medium-low heat. Divide and place cheese on 8 bread slices; top with remaining 8 bread slices. Spread about ½ Tbsp. mayonnaise on one side of each sandwich.
Place sandwiches, in batches, in preheated skillet with mayonnaise sides down. Spread top side of each sandwiches with about ½ Tbsp. mayonnaise. Cook for 2 to 3 minutes or until bottoms are golden. Turn sandwiches over and cook for 2 to 3 minutes or until bottoms are golden and cheese is melted. Repeat with remaining sandwiches and mayonnaise. Cool sandwiches for 1 to 2 minutes. Cut into desired shapes using cookie cutters.
To serve, stir together olive oil and remaining 1 Tbsp. pesto. Ladle soup into 8 soup bowls; drizzle with pesto mixture and additional cream. Top with grilled cheese sandwich cutouts. Serve remaining grilled cheese pieces alongside.
Nutrition facts
Servings
600 Calories per serving
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 85mg
- Sodium: 1150mg
- Total Carbohydrates: 44g
- Protein: 17g
Daily Values
0%
Iron 15%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Midwest Nice, Amanda Gajdosik