Cream of Tomato Soup with Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches

Staff Writer
Cream of Tomato Soup with Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches
Cream of Tomato Soup with Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches
Snapware

Cream of Tomato Soup with Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches

The classic pairing of grilled cheese and tomato soup gets a makeover that will make you fall in love with the combo. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.

10
Servings
512
Calories Per Serving
Deliver Ingredients
Makes
10 sandwiches

Ingredients

For the tomato soup:

  • 2 Tablespoons olive oil
  • ¾ Cup diced onion
  • ½ Cup diced carrot
  • ½ Cup diced celery
  • 1 Tablespoon minced garlic
  • 3 Tablespoons tomato paste
  • 2 28-ounce cans whole tomatoes, crushed by hand and juice reserved
  • 4 Cups chicken stock
  • 1 Tablespoon marjoram
  • 2½ Teaspoons salt
  • 1 Teaspoon freshly cracked black pepper
  • 1 Tablespoon balsamic vinegar
  • 1 Cup heavy cream
  • 2 Tablespoons chopped fresh basil leaves

For the grilled cheese sandwiches:

  • 1 Cup grated fontina cheese
  • 2 Cups grated sottocenere cheese, or other truffled cheese
  • 20 slices white sandwich bread
  • 20 very thin slices prosciutto
  • 10 thinly sliced cremini mushrooms
  • 1/3 olive oil

Directions

For the tomato soup:

Set a 3-quart saucepan over medium-high heat. Add the olive oil and once hot, add the onions, carrots and celery to the pan. Sauté the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the tomato paste, the tomatoes, and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper, and cook until the flavors have married, about 30 minutes.

Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, purée the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir the basil, and serve immediately with the sandwiches.

For the grilled cheese sandwiches:

Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread, making sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with ¼ cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side-down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2½ to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2½ to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.

Serve each sandwich with a cup of the soup.

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
28g
43%
Sugar
12g
N/A
Saturated Fat
14g
70%
Cholesterol
84mg
28%
Protein
24g
48%
Carbs
42g
14%
Vitamin A
282µg
31%
Vitamin B12
0.6µg
10.1%
Vitamin B6
0.5mg
22.7%
Vitamin C
23mg
39%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
11%
Vitamin K
17µg
21%
Calcium
393mg
39%
Fiber
6g
25%
Folate (food)
73µg
N/A
Folate equivalent (total)
93µg
23%
Folic acid
12µg
N/A
Iron
4mg
21%
Magnesium
67mg
17%
Monounsaturated
9g
N/A
Niacin (B3)
7mg
36%
Phosphorus
382mg
55%
Polyunsaturated
3g
N/A
Potassium
793mg
23%
Riboflavin (B2)
0.6mg
34.2%
Sodium
1328mg
55%
Thiamin (B1)
1mg
88%
Trans
0.3g
N/A
Zinc
3mg
20%