Tomato Soup And Grilled Cheese With Prosciutto

Name: Tomato Soup And Grilled Cheese With Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 Tablespoon Olive Oil; 1 whole Small Yellow Onion, Peeled And Diced; 3 cloves Minced Garlic; 2 whole Seeded And Diced Red Bell Peppers; 3-1/2 pounds Canned Tomatoes And Juice; 3 cups Vegetable Stock; 2 ounces, weight Tomato Paste, More Or Less As Needed; 2 Tablespoons Balsamic Vinegar; 1 cup Heavy Whipping Cream; Kosher Salt And Cracked Black Pepper To Taste; 1 teaspoon Smoked Paprika; FOR THE GRILLED CHEESE:; 16 slices Smoked Gouda Cheese; 16 slices Provolone Cheese; 16 slices Prosciutto Ham; 8 slices Sharp Cheddar Cheese; 8 slices Thick Cut Sweet Bread - Challah Or Brioche; 4 ounces, weight Unsalted Butter

Servings: persons

FOR THE SOUP:
1 Tablespoon Olive Oil
1 whole Small Yellow Onion, Peeled And Diced
3 cloves Minced Garlic
2 whole Seeded And Diced Red Bell Peppers
3-1/2 pounds Canned Tomatoes And Juice
3 cups Vegetable Stock
2 ounces, weight Tomato Paste, More Or Less As Needed
2 Tablespoons Balsamic Vinegar
1 cup Heavy Whipping Cream
Kosher Salt And Cracked Black Pepper To Taste
1 teaspoon Smoked Paprika
FOR THE GRILLED CHEESE:
16 slices Smoked Gouda Cheese
16 slices Provolone Cheese
16 slices Prosciutto Ham
8 slices Sharp Cheddar Cheese
8 slices Thick Cut Sweet Bread - Challah Or Brioche
4 ounces, weight Unsalted Butter

1
In a large pot on high heat, heat the olive oil. Once hot add the onions and garlic, and cook until softened and caramelized, about 8 to 10 minutes. Then add the peppers, tomatoes and stock and simmer for 15 to 20 minutes.
2
Next, puree the soup with a hand blender until smooth. Thicken it with tomato paste if need be and finish the soup with the balsamic vinegar, cream, salt, pepper and paprika. Heat until heated through then keep warm while you make the sandwiches.
3
For the grilled cheese, stack 2 slices each of Gouda, provolone and prosciutto ham and 1 slice of cheddar cheese on 4 of the slices of bread then cover with another slice of bread. Spread butter on the outside of the top and bottom pieces of bread.
4
Heat a large skillet or griddle on medium-high heat. Add the sandwiches. Sear the sandwiches until the bread is golden brown on each side and the cheese is melted. If the cheese does not melt, place the pan in the oven on 375u00b0F for 4 minutes.
5
Serve the soup with the grilled cheese.

1904

kcal

Calories

159

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SOUP:, 1 Tablespoon Olive Oil, 1 whole Small Yellow Onion, Peeled And Diced, 3 cloves Minced Garlic, and more.

Yes, Tomato Soup And Grilled Cheese With Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!