Serves

4

Prep time 15 minutes

Cook time 15 minutes

Ingredients

2 Tbsp. olive oil

4 garlic cloves, minced

1 (28 oz.) can crushed fire roasted tomato

1 (14.5 oz) can Del Monte Diced Tomatoes

1 quart vegetable broth

1 tsp. garlic powder

1 tsp. onion powder

¾ tsp. kosher salt

2 Tbsp. salted butter

¼ cup heavy cream, for topping

basil leaves, for garnish

½ cup mayo

8 slices sourdough bread

1 cup grated smoked gouda

1 cup grated cheddar cheese

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Directions

  1. Heat the olive oil in a pot over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Then mix in the crushed fire roasted tomato, diced tomatoes, vegetable broth, garlic powder, onion powder, and ½ teaspoon of the kosher salt. Bring the soup to a simmer. Simmer for 15-20 minutes until the soup has slightly thickened.  Use an immersion blender and blend the soup until smooth. Mix in the remaining ¼ salt and salted butter. Keep the soup warm over low heat while preparing the grilled cheese.

  2. Spread the mayo onto one side of each slice of bread. Heat the pan over medium high heat and place the bread, mayo side down, onto the pan. Top each slice of bread with a sprinkle of both cheeses and top with another slice of bread. Cook until the bread is toasted and golden brown. Flip the grilled cheese onto the other side and cook until golden brown and the cheese is melted. Remove the grilled cheese from the pan.

  3. Ladle the soup into bowls. Drizzle a tablespoon of heavy cream on top of each bowl. Garnish with basil. 

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