Roasted Tomato Basil Soup & Open-Faced Rustic Caprese Sandwich

What could be better than a grown-up, sophisticated grilled cheese & tomato soup? This tomato basil soup takes its traditional counterpart to a whole new level by roasting tomatoes along with balsamic vinegar, honey, and pomegranate molasses to achieve roasted tomato perfection. Combined with a crisp open-faced tomato, basil, and mozzarella sandwich, this meal is sure to satisfy the inner kid in you while keeping you refined and tasteful.

Tomato Basil Soup 05

Roasted Tomato Basil Soup

Prep & cook time: 1 hour
Serves: 4-6


2 thirty-five ounce cans Cento Organic Whole Peeled Tomatoes, or any organic Italian tomato variety
5 tablespoons olive oil
1 teaspoon salt
3 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons pomegranate molasses
2 shallots, finely chopped
1 white onion, finely chopped
6 cups low-sodium chicken stock (be sure it is free of MSG, or make your own)!
8 garlic cloves, crushed
1 cup loosely packed basil + more for garnish, sliced into a chiffonade
½ cup milk
Salt and pepper, to taste
Parmesan cheese, for garnish


  1. Preheat oven to 350 degrees.
  2. Drain tomatoes. Place tomatoes on a roasting pan along with balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, and 1 teaspoon salt. Place in oven and allow to roast for 30 minutes.
  3. When roasted tomatoes are about finished, add 3 tablespoons olive oil in a large saucepan over medium heat. Add diced onions, shallots and crushed garlic to saucepan and allow to become aromatic, stirring constantly for about 3-5 minutes.
  4. Add tomatoes and chicken stock to saucepan and allow mixture to boil on medium-high heat for 10 minutes. Add pomegranate molasses and salt & pepper, to taste. Allow to simmer on medium-low heat for 10-15 minutes.
  5. Add soup to blender along with basil and puree for 1 minute. Alternatively, you may use an immersion blender but note consistency may not be as smooth.
  6. Return soup pack to saucepan and stir in milk. Top with additional basil and serve with a sprinkle of parmesan cheese.

Open-Faced Rustic Caprese Sandwich
Prep & Cook Time: 10-15 minutes
Serves: 6


6 slices Rustic wheat baguette
1 tablespoon extra virgin olive oil
12 ounces fresh mozzarella, or 12 slices mozzarella cheese
18 grape or cherry tomatoes, cut into quarters
½ cup loosely packed basil, sliced into a chiffonade


  1. Heat grill pan on stove on medium high.
  2. Distribute olive oil evenly among baguette slices.
  3. Place baguette slices on grill pan, evoo side down. Grill for approximately 3 minutes or until grill marks appear.
  4. Add 2 ounces of fresh mozzarella or 2 slices mozzarella cheese to each baguette. Top with several tomato quarters & sliced basil.
  5. Broil baguette on low for 3-5 minutes, depending on oven strength (take care not to burn)!

And sahtein—or deux healths!

Tomato Basil Soup 02


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