Ahhh-ahhh-achooooooooo!

Gesundheit! Is that a sneeze I hear? 

Coming down with something? Caught a cold, have you?

‘Tis the season for Santa, elves, and reindeer, but unfortunately, the season usually comes with its fair share of sniffles, sinus infections, hangovers, flus, and what have you. 

What a coinky-dink. I’ve got a little somethin’ somethin’ that will make you forget about your respiratory woes, if only for a few minutes.  This soup will transport you to the “sick days” of your childhood. 

You remember those days: your mom would tuck you into a spot on the couch, next to your box of tissues and throat lozenges, some daytime programs on the TV, and the remote all to yourself (at least until your siblings got home from school).  Even better was being catered to with a warm cup of soup to ease a head cold or a bowl of ice cream to ease a sore throat. 

Sick days weren’t about being sick at all.  They were about exploiting some extra TLC.

But this ain’t yo mama’s tomato soup.  Because if we’re being honest (and we are) yo mama’s soup was really just a heated can of Campbell’s tomato soup. 

This quick and nutritious tomato soup, as well as its best pal, the grilled cheese sandwich, are all grown up.  But no worries, together they will give your immune system the boost is needs to get well soon.  Makeover and all, this classic combo will deliver the same TLC you remember. 

Tomato-Basil Soup

Serves 4

Slightly adapted from Cooking Light

Print this recipe!

Ingredients

• 2 tsp olive oil
• 5 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken or vegetable broth
• 3/4 tsp salt
• 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 2 cups fresh basil leaves, thinly sliced
• basil leaves , for garnish

Directions

1. Heat oil in a large saucepan over medium heat.  Add garlic, stirring constantly. Add broth, salt, and tomatoes and bring to a boil.  Reduce heat and simmer 20 minutes. Add basil.
2. Puree soup using a standard blender or hand blender or until desired consistency is reached. Garnish with basil leaves, if desired.

Grilled Fontina Cheese

Serves 2

Ingredients

• 2 ciabatta rolls
• EVOO (preferably garlic infused)
• 8 oz. fontina cheese, divided
• 1 bunch of basil leaves, chopped
• salt & pepper, to taste

Directions

1. Slice ciabatta rolls in half.  Drizzle with EVOO.
2. Place fontina cheese on bottom half.  Top with basil leaves, salt and pepper.
3. Place top back on sandwich, and grill over medium heat in a pan or in a Griddler, until cheese is melted. 
4. Serve with Tomato-Basil Soup.

Nothing says comfort like a bowl of homemade soup! 

The classic is reinvented with a punch of garlic and basil to add flavor, while maintaining its healthy, satisfying, heart-warming profile.  Perfect for a sick day or a snow day, this soup is sure to please anyone who is lucky enough to grab a spoonful!  Serve it alongside a sophisticated grilled cheese.  Golden toasted bread serves as a blanket for nutty, smooth-melting fontina cheese, sprinkled with basil and a kiss of EVOO.  The flavors meld together to create a luscious, adult grilled cheese, ideal for dunking in a piping hot bowl of soup. 

Ahhhhh-chooooo!

Quick! You better get some soup.