The Pioneer Woman Tasty Kitchen
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Cheese Toasties and Cream of Tomato Basil Soup

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Level: Easy

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Description

It’s like going back to school again! Cheese toasties were something I had growing up once a week, paired with canned tomato soup. So I decided to class it up a little bit and pair it with a homemade tomato basil soup! Enjoy this blast from school days past!

Ingredients

  • FOR THE CHEESE TOASTIES:
  • 6 ounces, fluid Mayonnaise (Gordon Food Service Heavy Duty Preferred)
  • 8 ounces, weight Shredded American Processed Cheese Food (Velveeta Or Equivalent)
  • 1 Tablespoon Dried Minced Onion
  • 4 whole Hamburger Buns
  • FOR THE CREAM OF TOMATO BASIL SOUP:
  • 2 Tablespoons Butter Or Margarine
  • 1 Tablespoon All-purpose Flour
  • 2 cups Tomato Juice
  • ¼ cups Water
  • ¼ cups Heavy Whipping Cream
  • 1 Tablespoon Sugar
  • 1-½ teaspoon Chopped Basil (or To Taste)
  • 1 pinch Salt

Preparation

For the Cheese Toasties:
Preheat oven to 350 F.

Combine mayonnaise, cheese and minced onions together in a bowl and combine to make a paste.

Spread 1 to 1.5 ounces (2 to 3 tablespoons) on the top of each half of a hamburger bun. Put them on a baking tray.

Bake in the oven at 350 F for 10 to 15 minutes, or until it becomes golden, brown and fattening.

For the Cream of Tomato Basil Soup:

In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste.

Gradually add tomato juice, water and cream, stirring constantly; bring to a boil. Once it reaches a boil continue to cook and stir for 2 minutes or until thickened.

Add sugar, basil and salt. Allow to simmer lightly for 1 to 3 minutes, serve warm.

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