Minutes Prep time: 30
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
TOMATO SOUP:
PAM® Olive Oil No-Stick Cooking Spray
1 large yellow onion, thinly sliced (about 2 cups)
2 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 cans (28 oz each) Hunt’s® San Marzano Style Tomatoes
1 cup vegetable or chicken broth
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup heavy (whipping) cream
1/4 cup fresh basil leaves, torn
1/3 cup grated Parmesan cheese, optional
GRILLED CHEESE:
12 slices Italian bread
1/3 cup Wish-Bone® Italian dressing
6 slices part-skim mozzarella cheese
4 tablespoons softened butter
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 285 mg | 28% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 24 g | 37% |
| Iron | 4 mg | 22% |
| Calories | 470 kcal | 23% |
| Sodium | 1603 mg | 67% |
| Protein | 14 g | 28% |
| Saturated Fat | 13 g | 65% |
| Sugars | 19 g | 2% |
| Vitamin C | 2 mg | 3% |
TOMATO SOUP: Spray 6-quart electric multicooker pot with olive oil spray. Select sauté function and heat until hot. Add onion to pot and cook until tender and starting to brown, about 5 minutes, stirring occasionally. Stir in garlic, red pepper flakes and oregano. Turn multicooker off.
Stir in tomatoes with their juice, broth, sugar, salt and pepper. Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 8 minutes. While soup is cooking, make grilled cheese sandwiches.
To finish soup, allow for natural pressure release for 5 minutes before opening valve to release remaining steam. Puree soup with an immersion blender until smooth or carefully transfer soup to countertop blender and blend until smooth. Stir cream and basil into soup.
GRILLED CHEESE: Brush one side of each slice of bread with Italian dressing. Place cheese on 6 slices of bread. Top with a second slice of bread to make sandwiches with the dressing on the inside. Spread butter on the outside of each sandwich.
Place sandwiches in air fryer in single layer. Air fry sandwiches in batches (if needed) at 350°F until bread is crispy and golden brown, 6 to 10 minutes, turning once.
Ladle tomato soup into bowls, sprinkle with Parmesan cheese, if desired and serve with grilled cheese sandwiches.
If you'd like to make tomato soup on the stove top, spray a 5-quart Dutch oven with olive oil spray and heat over medium heat. Sauté onions until lightly browned and tender, 5 to 8 minutes. Stir in garlic, red pepper flakes and oregano and cook 30 seconds. Stir in tomatoes with their juice, broth, sugar, salt and pepper. Cover, reduce heat and simmer 30 minutes. Proceed with directions for pureeing and serving the tomato soup.
Air Fryer Grilled Cheese with Tomato Soup
