Fresh Tomato Soup With Grilled Cheese

• 4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped)
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 4 scallions, chopped
• 1 1/2 tablespoons heavy cream
• Kosher salt and freshly ground pepper
• 1/2 cup mini bow ties or other mini pasta
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 4 slices multigrain bread
• 2 thin slices low-sodium ham
• Chopped fresh basil, for topping

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

tomatoes, extravirgin olive oil, clove garlic, scallions, heavy cream, kosher salt, pasta, mozzarella cheese, cheddar cheese, bread, thin slices lowsodium, fresh basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fresh-tomato-soup-with-grilled-cheese-recipe.html (may not work)