$ 6.75$ 12.50

This creamy, brightly flavored soup is sunshine in a bowl. It goes perfectly with the salads we’ve featured this week and if you’re so inclined, you might consider adding the Mediterranean grilled cheese sandwich from the recipe we’ve included  It’s a fabulous option and even more fabulous combination for a meal! The soup is made with sundried tomatoes, organic heirloom and roma tomatoes, organic onions, organic garlic, organic leeks and shallots, all tossed in Spanish olive oil and roasted until caramelized, then simmered with organic organic basil, organic oregano, organic thyme, savory organic vegetable stock, romano cheese, blended with bit of cream and citrus zest and finished with a chop of organic Italian parsley.


Approx Nutrition Info (based on 1-1/4 c):
Calories: 190 | Fat 12 g | Carbs 13 g | Chol 143 mg | Protein 5 g | Potassium 900 mg | Fiber 8 g | Sodium 190 mg

MEDITERRANEAN GRILLED CHEESE SANDWICH (Sun-dried tomato basil soup’s favorite partner)

Makes four sandwiches

  • 8 slices good seeded bread (Dave’s Killer Bread is a good one!)
  • 4 slices gruyere (and/or 4 slices of fontina – more cheese the better!)
  • 8 oz fresh Mozzarella 
  • 4 tsp fresh organic Italian parsley, chopped
  • 4 tsp fresh organic thyme 
  • 4 T whole grain mustard
  • 2 onions, sliced thin
  • 8 oz jar of roasted red bell peppers, rough chopped
  • 1/2 C sliced green olives with pimento
  • 2 T butter for onion,
  • 1 T butter for grilling – per batch!
  • 1 T extra virgin olive oil – per batch!
  • Sea salt 
  • Cracked black pepper
  • spray oil

Melt butter in a non-stick pan on medium low heat. Add sliced onion.  Slowly cooking to caramelize – about 8 minutes.  You can speed up this process by adding just a tiny bit of sugar.  Season with salt & cracked black pepper.  Remove from heat once golden colored and onions are cooked through.

Top four slices of the bread with gruyere and/or fontina. On the other slices, spread the whole grain mustard evenly to the edges.  Place the mozzarella on these pieces.  Top with even amounts of the caramelized onion. Top with equal amounts of chopped roasted peppers and olives. Sprinkle on the parsley and thyme. Press gruyere topped bread on top of bread with caramelized onion and peppers.  Heat a large non-stick pan over medium heat and add 1 T olive oil and 1 T butter.  Once melted, carefully lay two sandwiches into pan. Grill for approximately 3 to 4 minutes until bread starts turning golden and cheese starts to melt. Spray tops of bread with spray oil and flip over to grill the other side – again about 3 to 4 minutes. Repeat for other two sandwiches. Slice in half and serve with Sun-dried Tomato Basil Soup.  Doesn’t get any better!

Image of Soup borrowed from IFoodReal