One of my favorite soups of all time - no matter what season! A smoked mozzarella grilled cheese may be the best grilled cheese ever! And dipping it into this decadent soup - wow! Just wow!
1 tablespoon butter extra virgin olive oil
2 tablespoons butter
2 chopped onions
6 minced garlic cloves
1 tablespoon Italian seasoning
1 teaspoon red pepper flake
Kosher salt and freshly cracked pepper
1 large can San Marzano tomatoes
2-3 cups veggie or chicken stock
1 cup chopped basil
1 pint cherry tomatoes
8 slices bread of your choice
More butter to toast the bread
1 block smoked mozzarella - grated
Preheat oven to 450 degrees. In a soup pot, heat olive oil and butter over medium heat. Add the onion, garlic, Italian seasoning, pepper flake, and a heavy dash of salt and pepper. Cook until onions are translucent - about 5 minutes - then add the San Marzano tomatoes, 2 cups of the veggie stock, and basil. Transfer to a blender and blend or pulse until desired consistency - I like mine fairly chunky. If it’s too thick, add more stock. Transfer back to the soup pot and let simmer for at least 30 minutes - the longer it sits, the more flavorful. On a sheet pan toss together the cherry tomatoes with 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Roast for 15 minutes or until blistered. Stir the cherry tomatoes and all of their liquids and seasonings into the soup. Heat a large pan or a griddle over medium-high heat. Butter one side of all the bread slices and flip over. Add the cheese evenly to 4 of the slices - the unbuttered side - and close the sandwiches with the buttered side up. Grill each side - about 2-3 minutes - or until melted and toasty. Tip: use a heavy pot lid to smash them down and cook evenly. Ladle the soup into bowls and top with more basil and extra virgin olive oil. Serve with the sandwiches. *Taste soup for seasoning before serving… if it tastes bland, more salt is most likely needed. Tomatoes need a lot of salt before tasting their best!