Tomato Soup and Grilled Cheese with Prosciutto
By Kielian Baird
Serving Size: 6-8
Ingredients:
3 pounds of plum tomatoes
3 cloves of garlic, smashed
2 shallots, roughly chopped
2 tablespoons olive oil
Salt and pepper, to taste
2 fresh rosemary sprigs
2 fresh basil sprigs
2 fresh thyme sprigs
2 cups chicken bone broth (or broth of choice)
½ cup heavy whipping cream, plus more for garnish
2 tablespoons of fresh oregano, chopped
1 whole country-style bread loaf or sourdough bread, sliced
9 ounces prosciutto
4 cups shredded sharp cheddar cheese
4 tablespoons salted butter
Instructions:
In a large pot, heat olive oil over medium heat. Once hot, add the shallots, sautéing for a few minutes until translucent. Then add the garlic and cook until fragrant. Add in all the tomatoes, cover, cook until they begin to burst, this should only take a few minutes. To avoid burning the alliums, break apart one or two tomatoes to release their juices.
Once all the tomatoes have burst, add a sachet of the fresh rosemary, basil, and thyme. Then add the chicken broth. Bring to a boil and then reduce to a simmer for about 20-30 minutes.
In a large blender, or with an immersion blender, blend the soup until it is smooth and return it to the pot. If needed, reduce the soup more to your desired consistency. Remove from heat and stir in the cream. Taste for seasoning, and add salt and pepper as needed. Cover and set aside.
In a large pan, over medium heat, place the prosciutto in an even layer and cook until crispy, about 2 minutes on each side. Remove from the pan and set aside to cool. Repeat with all the prosciutto.
In the same pan, turn the heat down to medium-low, add the butter, and melt it to coat the pan. Place two to three pieces of bread, depending on the size of the pan. Top with the desired amount of shredded cheese, place a few pieces of prosciutto, top with another piece of bread, and cover. Cook until the first layer of bread is toasted well, flip, and repeat with the other side. Once desired toastiness is reached and cheese is melted, set aside. Repeat with as many sandwiches as needed.
To serve, scoop the tomato soup into individual bowls, finishing with a drizzle of cream and a sprinkle of the chopped oregano. Alongside the soup, cut the grilled cheese in half, or into 3-4 sticks for optimal dipping size.
