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.  
 
Top