Garden Fresh Tomato Basil Soup and Dill Pickle Bacon Grilled Cheese (1 hour)

Tonight I decided to make The Garden Fresh Tomato Basil Soup recipe from NourishedPeach and the Dill Pickle Bacon Grilled Cheese recipe from Spend With Pennies.  I don’t know if anyone else in the family actually liked this meal, but I liked both of them.

Garden Fresh Tomato Basil Soup




2 Tablespoons Olive Oil
1 Roughly Chopped White Onion
1 1/2 Cups Roughly Chopped Carrot
1 1/2 tsp Salt
1/3 tsp Black Pepper
6 Cloves Garlic, roughly chopped
3 Tbsp Balsamic Vinegar
2 lbs Homegrown Tomatoes, roughly chopped
5 Cups Chicken Stock
1/4 Cup Roughly Chopped Basil
3 tsp. Honey
1/3 Cup Heavy Cream


Heat a large soup pot over medium heat.  Add the onion, carrot, salt and pepper and cook, stirring often, until vegetables begin to soften, about 8 – 10 minutes.  Add garlic and cook for 1 minute.  Turn the heat up to medium high and add balsamic vinegar and cook for 2 minutes, stirring often.

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Stir in the tomatoes and chicken stock.  Bring to a light boil, turn the heat down to medium low, and simmer for 25 minutes, stirring occasionally.  While this is simmering, start making the Dill Pickle Bacon Grilled Cheese.







Large Pickle
Cheddar Cheese (or cheese of your choice)
Mozzarella Cheese



Slice the pickles vertically.  Cut the bacon into thirds and cook.

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Butter the outside of 2 bread slices, place a layer of cheese on the bread, then 3 slices of pickle, mozzarella cheese, slices of bacon, another layer of cheese, place the second piece of bread and flip until both sides are cooked and cheese is melty.

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Cut the sandwich in half.

Soup should be done simmering.  Add soup to a blender with the basil and process until completely smooth.  Return the soup to the pot and stir in the honey and cream.  Simmer for two minutes, season with additional salt and serve.




Pour soup into a bowl.  I love to dunk my grilled cheese in the soup.  Enjoy!



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