Tomato Soup with Caprese Grilled Cheese Dippers

SERVES

2

COOK TIME

10 MINS

INGREDIENTS

For the Tomato Soup

1 jar (660ml) Nonna Pia’s Basil Marinara Sauce
½ cup vegetable stock or water
½ cup whipping cream
¼ cup grated parmesan cheese
A few fresh basil leaves, torn

For the Grilled Cheese

4 slices sandwich bread
½ lb fresh mozzarella, sliced into ¼-in thick slices
3 tbsp store bought basil pesto
1 tbsp Nonna Pia’s Cabernet Merlot Balsamic Glaze
Salt and freshly ground black pepper, to taste
Butter, softened to room temperature

DIRECTIONS

In a small pot, combine the basil marinara and vegetable stock.
Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 5 minutes.
Stir in the cream and parmesan cheese and simmer for 2 more minutes.
Remove from heat and add freshly torn basil leaves.
To make the sandwiches, spread pesto on 4 slices of bread.
Layer sliced mozzarella onto two of the slices, then drizzle with balsamic glaze and season with salt and pepper to taste.
Top with the remaining bread slices to form sandwiches, then butter the outsides.
Preheat a nonstick frying pan over medium heat.
Add sandwiches and cook for 3 to 4 minutes per side, until the cheese is melted and gooey and the bread is golden brown.
Cut into halves or quarters and serve hot, paired with your tomato soup for dipping.

Pasta Sauce

Basil Marinara

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