Smoked Gouda and Basil Pesto Grilled Cheese and Creamy Tomato Soup

It’s been a rainy — dare I say stormy? — weekend in San Diego, and this soup/sandwich combo was the perfect curl-up-on-the-couch comfort meal.

I love me a grilled cheese, and this version by Tyler Florence, from his “Stirring the Pot” cookbook, is pretty amazing. He calls for smoked mozzarella, which I substituted with smoked gouda, layered with a delicious traditional pesto, sandwiched between bread toasted up with butter in a pan. The nice, crispy crust on the bread, plus the smoky, oozy cheese with the contrast from the fresh pesto — it’s basically my perfect sandwich.

And what better than to dip this delicious sandwich in creamy tomato soup?

I’ve never been a fan of the canned tomato soup. In fact, I didn’t even think I liked tomato soup until I tried a real, homemade one. What a discovery! This one by Rachael Ray is possibly the easiest one I’ve ever made. Big winner. It’s simple but has great flavor.

TW’s Tips

  • I used a yummy gourmet bread (I think it was sundried tomato/spinach or something) instead of plain white bread
  • Make extra pesto and use it later in the week for ravioli or put it on top of some salmon. Yum.
  • Dip the sandwich in the soup as you eat it. Obviously.

Smoked Gouda and Basil Pesto Grilled Cheese

Ingredients

  • 4 slices white sandwich bread
  • 4 slices smoked mozzarella (I used gouda)
  • 1 garlic clove
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper

Pesto:

  • 2 cups fresh basil
  • 1 cup fresh Italian parsley
  • 1/2 cup Parmigiano Reggiano
  • 1/2 cup pine nuts, toasted
  • 3 garlic cloves, roughly chopped
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil

Directions

To make pesto combine pesto ingredients in a food processor and pulse until well combined but still has a rough texture.

Assemble sandwich by smearing insides of bread slices with pesto.  Arrange a layer of mozzarella and season with a few turns of fresh pepper.  Layer the mozzarella slices over the top and then place the bread over to make the sandwich.  Set a large sauté pan over medium heat and add butter.  Add sandwich and cook 2-3 minutes per side until golden brown and crispy.  Remove from pan and rub toasted bread with garlic.

Creamy Tomato Soup

Ingredients

  • 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
  • 1 (28-ounce) can concentrated crushed tomatoes
  • 1 cup heavy cream
  • Coarse salt and black pepper
  • 20 leaves fresh basil, cut into chiffonade, for garnish

Directions

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade.

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