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Tuesday, September 25, 2012

Chorizo & Vegetable Cream Soup & Fresh Mozzarella, Tomato & Basil Grilled Cheese




My most popular post of all time is "The Best Grilled Cheese & Tomato Soup."  I get serious traffic from it all year long.  But I've noticed a big upswing in traffic going to that post this past week... it must be soup season!  I decided to revisit my Best Grilled Cheese & Tomato Soup recipes and (as the Barefoot Contessa would say) "turn up the volume."

To the soup, I started with spicy chorizo and added carrots, onions and spinach along with canned whole peeled tomatoes to give it a little more nutritional value.  Did I mention the chorizo?




For the sandwich, I stuck with simple and fresh flavors - a fresh tomato, fresh mozzarella and fresh basil.  All grilled together then, just as I do with toasted bread for bruschetta, I rubbed the toasted sandwich with a clove of garlic.  It does all the right things for a really simple and classic sandwich.  When you dip the grilled cheese in the hot soup, the mozzarella melts just a little more, making it gooey and delicious.  


Chorizo & Vegetable Cream Soup | Fresh Mozzarella, Tomato & Basil Grilled Cheese



1 pound of chorizo sausage
3 carrots, diced
1 cup of mushrooms, sliced
1/2 small white onion, diced
4 cloves of garlic, diced
1 large can of whole peeled tomatoes, hand crushed with juice
4 cups of chicken broth
1/2 cup of cream
4 cups of fresh spinach

fresh mozzarella
tomato, sliced
fresh basil
baguette, sliced
olive oil
1 clove of garlic, whole








Remove the sausage from its casing and break it up into small/medium pieces.  Cook it in a saute pan on a medium/high heat, rendering some of the fat.  Add the carrot, mushrooms and onion and cook until soft, approx 5-7 minutes.  Add garlic.  Cook for 1-2 minutes.  Add the tomatoes by squeezing them in one at a time.  Continue to break them into bite size pieces with the spoon.  Add the juice from the can of tomatoes.



Add the chicken broth and cream.  Add spinach.  Simmer for 10-15 minutes.





Slice the baguette, pile with mozzarella, tomato and basil and top with a second piece of bread.  In a skillet, heat 2 tablespoons of olive oil.  Cook sandwiches for 3-4 minutes just until they start to brown.  Flip and repeat.  Rub a raw clove of garlic on the crusty sides of bread.  

10 comments:

  1. Looks like the perfect meal for these first few fall nights. - Tonya

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  2. OMG not only does your soup look delish... your photography is beautiful!Love your blog.

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  3. This soup looks yummy! (I just made the sandwich for lunch last weekend ...simple and delicious!!) You have great recipes! Will definitely give your tomato basil soup a try!

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  4. Jenny,
    This looks delicious, I can see why it is a favorite with your readers. My husband loves tomato soup and with the kick the chorizo would add, it will be a new favorite.
    Karen

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  5. I just made that sandwich! I have not eaten a "grilled cheese" sandwich since I was probably in elementary school! I have never even thought to make it with anything other than american cheese, let alone basil!! It was SOOO delicious! Thank you!!

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  6. Just made both soup and the sandwich and everyone loved it. Thanks!

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  7. Wow! Full of flavor made soup and sandwich on a rainy fall day all I can say is, perfect!

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  8. The soup was perfect. My husband and I both loved it and I'm telling everyone on Facebook to make this soup immediately.

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  9. I love chorizo and can't wait to try this beautiful soup!

    ReplyDelete

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