For tomato soup, place undrained tomatoes, broth and 2 Tbsp. pesto in a 7-qt. slow cooker. Cover and cook on HIGH for 2 to 2½ hours or LOW for 5 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Oh, so easy and oh, so fun. Cut out grilled cheese sandwiches into your favorite shapes and float them on top of this simple-to-make creamy tomato soup.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| Tomato Soup | ||
| 4 (28-oz.) cans Hy-Vee Italian style crushed tomatoes in heavy puree, undrained | ||
| 2 (14.5-oz.) cans Hy-Vee chicken broth | ||
| 4 tbsp. Gustare Vita pesto Genovese, divided | ||
| 2 c. Hy-Vee heavy whipping cream, plus additional for serving | ||
| 1 c. Soirée shredded Parmesan cheese | ||
| Hy-Vee granulated sugar, to taste | ||
| Kosher salt, to taste | ||
| Grilled Cheese Sandwiches | ||
| 2 loaves Hy-Vee white cottage bread (32 slices), divided | ||
| 2 (8-oz.) pkg. Hy-Vee sliced sharp Cheddar cheese (20 ct. total) | ||
| 16 tbsp. Hy-Vee mayonnaise | ||
| Desired Stir-Ins & Toppings | ||
| 1 Gustare Vita oil & vinegar trio | ||
| Green onions, sliced | ||
| Soirée shaved Parmesan cheese | ||
| Pine nuts, toasted | ||
| Fresh basil leaves | ||
| Gustare Vita pesto Genovese, drizzled with Gustare Vita olive oil if desired | ||
| Crème fraiche | ||
| Hy-Vee crushed red pepper | ||
| Baby spinach | ||
| Cooked gemelli pasta or desired small pasta | ||
| Frozen cooked diced chicken, sautéed | ||
| Culinary Tours prosciutto, separated into slices, bundled and baked until crisp | ||
Things To Grab
- 7-qt. slow cooker
- Immersion blender
- Wooden or silicone spoon
- Large griddle
- Spreader or butter knife
- Metal spatula
- 3-in. cookie cutters
- Sharp knife
- Cutting board
- Ladle
- Large baking sheet
- 16 soup mugs or bowls
Directions
Blend tomato mixture with an immersion blender until smooth. Stir in 2 cups heavy cream and Parmesan cheese. Season to taste with sugar and salt. Cover and cook on HIGH for 1 to 1½ hours or until heated through.
Meanwhile, for grilled cheese sandwiches, heat a large griddle over medium-low heat. Divide and place cheese on 16 bread slices; top with remaining 16 bread slices. Spread about ½ Tbsp. mayonnaise on one side of each sandwich.
Place sandwiches on preheated griddle with mayonnaise side down. Spread top side of each sandwich with about ½ Tbsp. mayonnaise. Cook for 2 to 3 minutes or until bottoms are golden. Turn sandwiches over and cook for 2 to 3 minutes or until bottoms are golden and cheese is melted. Cool sandwiches for 1 minute. Cut into desired shapes using 3-in. cookie cutters.* Cut outside leftover sandwich pieces into 1-in. pieces for croutons for soup.
To serve, reduce slow cooker temperature to warm. Serve with desired stir-ins and toppings, and grilled cheese sandwiches and croutons.
*If desired, keep grilled cheese sandwiches warm on a baking sheet in a 200°F oven until all are cooked.
Nutrition facts
Servings
280 Calories per serving
1 soup serving with 1 (3-in.) star cutout sandwich
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 55mg
- Sodium: 730mg
- Total Carbohydrates: 21g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Midwest Nice, Amanda Gajdosik