Chunky Tomato Soup with Gruyère Sticks

Everyone loves that childhood favorite of tomato soup and grilled cheese. In this adult version, the soup gains a touch of decadence with cream, and the sandwich becomes upscale cheese "sticks." Further embellish the soup with a garnish of fresh chopped chives.

SOUP

1 tablespoon unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons tomato paste
1/4 cup white wine
2 (14.5-oz.) cans diced tomatoes with Italian herbs
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy whipping cream, if desired

SANDWICH

1 tablespoon unsalted butter, softened
4 slices artisan-style sourdough or multigrain bread
1 cup shredded Gruyère cheese (4 oz.)
2 teaspoons Dijon mustard

1. Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion and garlic; cook 2 to 3 minutes or until softened, stirring frequently. Stir in tomato paste; cook 2 minutes. Add wine; boil 30 to 60 seconds or until almost evaporated. Add tomatoes, water, salt and pepper; bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 5 minutes. Stir in cream. With potato masher, slightly crush tomatoes to desired consistency.

2. Meanwhile, heat broiler. Spread 1 tablespoon butter over 1 side of each bread slice. Place, buttered-side down, in large skillet over medium heat. Cook 3 to 4 minutes or until golden brown.

3. Place 2 of the slices, toasted-side down, on foil-lined baking sheet. Top with cheese. Broil 1 to 2 minutes or until cheese is melted. Meanwhile, spread unbuttered side of remaining 2 slices with mustard. Place mustard-side down over cheese to form sandwich, pressing lightly. Cut into thin strips. Serve with soup.

3 (1 2/3-cup) servings

PER SERVING: 385 calories, 21.5 g total fat (12.5 g saturated fat), 19 g protein, 31 g carbohydrate, 60 mg cholesterol, 1250 mg sodium, 6 g fiber


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