Ingredients
1/4
cup olive oil
1
medium onion, diced
1
tablespoon finely chopped garlic
2
cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, undrained
1/2
cup whipping cream
1/4
cup grated Parmesan cheese
2
tablespoons chopped fresh basil leaves
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/4
cup butter, softened, or olive oil
12
slices white bread
12
slices aged Cheddar cheese (6 oz)
12
large fresh basil leaves
Preparation
In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.
