Tomato Soup with Truffle Oil

Ingredients

• 1 bunch Green Onions 2 Garlic Cloves
• 14 -oz canned, Crushed Tomatoes
• 2 tsp Sugar 1� teaspoon Dried Basil
• 1 tsp Better than Bouillon vegetable base 6 Sourdough Bread slices 1 tablespoon Tru le Oil
• 3 Swiss Cheese Slices 2 ounces Sour Cream

Instructions

1. 1

   Throughly rinse produce.

2. 2

   Trim and thinly slice green onions.

3. 3

   Mince garlic.

4. 4

   Heat 1 tsp olive oil in a medium pot over medium heat.

5. 5

   Add garlic to the pan and cook for 30-45 seconds, or until fragrant.

6. 6

   Add canned tomatoes, sugar, basil, vegetable base, and 1 cup of warm water to pot.

7. 7

   Bring to a boil, reduce to a simmer, and cook for 8-10 minutes.

8. 8

   Brush one side of sourdough bread slices with tru le oil.

9. 9

   Place a piece each of Swiss cheese and cheddar cheese between two slices of bread, tru le oiled-sides in.

10. 10

    Brush outsides of sandwich with olive oil.

11. 11

    Add sandwiches to pan and cook for 3-4 minutes on each side, or until golden brown and cheese is melted.

12. 12

    Turn o heat.

13. 13

    Slowly stir half of the sour cream into the soup (reser ving remaining for garnish).

14. 14

    Season with a pinch of salt and pepper.

15. 15

    Place equal amounts of tomato soup into two soup bowls.

16. 16

    Garnish with a dollop of sour cream and green onions.

17. 17

    Cut grilled cheese sandwiches in half and stack three halves per ser ving next to the soup.