Print Recipe


  • ¼ cup Butter
  • 1 large Onion, small dice
  • 2-3 cloves Garlic, minced
  • 3 cups Fire Roasted Diced Tomatoes
  • 4-5 large Tomatoes, peeled, seeded, and large diced
  • 2 ½ cups Chicken or Vegetable Stock
  • ¼ cup Basil, chiffonade
  • ¼-½ cup Cream
  • 32 slices Baguette
  • ¼ cup Extra Virgin Olive Oil
  • 16 slices Cheese of Choice
  • to taste Salt & Pepper


1. Heat a soup pot over high heat, add the butter to melt. Add in the onions and garlic, along with a little salt & pepper, and sauté for a few minutes until just starting to brown.

2. Add in all the tomatoes, the stock, and basil into the pot. Bring to a simmer and cook for about 20 minutes. Turn off the heat, add in the cream, and using an immersion blender, puree until smooth. Place back on a low heat to keep warm and adjust the seasoning with salt & pepper.

3. Place the puree back into the saucepan over medium heat to keep warm.

4. Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat and place onto a sheet tray oiled side down. Place a slice of cheese on half of the slices of bread; season with salt & pepper. Top with the other slices of bread to make sandwiches (the oiled sides should be on the outsides).

5. Heat a large nonstick sauté pan over med-high heat. Cook the sandwiches on both sides until toasty and golden brown. Serve with the soup.



-cook’s knife -immersion blender -wood spoon
-sheet tray -saucepan -sauté pan

Leave a Reply

  • (will not be published)