Fresh Tomato Soup With Grilled Cheese

Ingredients

• 0.5 cup bow ties mini
• 4 servings basil fresh chopped for topping
• 1 clove garlic minced
• 2 slices ham low-sodium thin
• 1.5 tablespoons heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 4 slices multigrain bread 
• 2 tablespoons olive oil extra-virgin
• 0.5 cup part-skim mozzarella cheese shredded
• 4  scallions chopped
• 0.5 cup sharp cheddar cheese shredded
• 4.5 pounds tomatoes chopped quartered 4 pounds ,

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve
• blender

Directions

1. Puree the quartered tomatoes in a blender.
2. Heat 1 1/2 tablespoons olive oil in a pot over medium heat.
3. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes.
4. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper. Toss the remaining scallions with the cheeses; divide half the mixture between 2 bread slices. Top each with a slice of ham, the remaining cheese mixture and the other 2 bread slices.
5. Heat the remaining 1/2 tablespoon olive oil in a nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, 3 minutes per side; cut in half. Ladle the soup into bowls; top with basil and serve with the sandwiches.
6. Photograph by Justin Walker