Chorizo & Vegetable Cream Soup & Fresh Mozzarella, Tomato & Basil Grilled Cheese

My most popular post of all time is “The Best Grilled Cheese & Tomato Soup.”  I get serious traffic from it all year long.  But I’ve noticed a big upswing in traffic going to that post this past week… it must be soup season!  I decided to revisit my Best Grilled Cheese & Tomato Soup recipes and (as the Barefoot Contessa would say) “turn up the volume.” To the soup, I started with spicy chorizo and added carrots, onions and spinach along with canned whole peeled tomatoes to give it a little more nutritional value.  Did I mention the chorizo?

For the sandwich, I stuck with simple and fresh flavors – a fresh tomato, fresh mozzarella and fresh basil.  All grilled together then, just as I do with toasted bread for bruschetta, I rubbed the toasted sandwich with a clove of garlic.  It does all the right things for a really simple and classic sandwich.  When you dip the grilled cheese in the hot soup, the mozzarella melts just a little more, making it gooey and delicious.  

Chorizo & Vegetable Cream Soup | Fresh Mozzarella, Tomato & Basil Grilled Cheese 1 pound of chorizo sausage 3 carrots, diced 1 cup of mushrooms, sliced 1/2 small white onion, diced 4 cloves of garlic, diced 1 large can of whole peeled tomatoes, hand crushed with juice 4 cups of chicken broth 1/2 cup of cream 4 cups of fresh spinach fresh mozzarella tomato, sliced fresh basil baguette, sliced olive oil 1 clove of garlic, whole Remove the sausage from its casing and break it up into small/medium pieces.  Cook it in a saute pan on a medium/high heat, rendering some of the fat.  Add the carrot, mushrooms and onion and cook until soft, approx 5-7 minutes.  Add garlic.  Cook for 1-2 minutes.  Add the tomatoes by squeezing them in one at a time.  Continue to break them into bite size pieces with the spoon.  Add the juice from the can of tomatoes. Add the chicken broth and cream.  Add spinach.  Simmer for 10-15 minutes. Slice the baguette, pile with mozzarella, tomato and basil and top with a second piece of bread.  In a skillet, heat 2 tablespoons of olive oil.  Cook sandwiches for 3-4 minutes just until they start to brown.  Flip and repeat.  Rub a raw clove of garlic on the crusty sides of bread.  

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