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Export 13 ingredients for grocery delivery
Step 1
In a large pot on med-low heat, add ghee and onion.
Step 2
Sauté for about 20 min (mixing it around every once in a while to keep from burning) or until browned.
Step 3
Add garlic and sauté for another minute or two.
Step 4
Add in tomato paste and sauté together for another minute.
Step 5
Mix in chicken broth, salt, pepper, and if you like a little more heat like myself, go ahead and add the cayenne too. It won’t make it too spicy, but it will definitely give a bit of a kick to it.
Step 6
Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.
Step 7
Place griddle/nonstick pan on med-low heat.
Step 8
Generously butter one side of each of the sourdough bread slices.
Step 9
Once the griddle/pan is hot, place one slice of bread for each sandwich on it (butter side DOWN).
Step 10
Add a hefty handful of cheese to each slice and top with the other slice (butter side UP).
Step 11
After 2 minutes, or when the bottom slice crisps and turns golden-brown, gently flip the sandwich to brown the opposite side for another 2 minutes.
Step 12
Remove from heat, slice, and serve with tomato basil soup---and enjoy!
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