Creamy Tomato Soup and Grilled Cheese
A perfect lunchtime combo, in minutes. Turn a jar of our homemade marinara sauce into the best, creamiest tomato soup you’ve ever had. A grilled ham and cheese makes for primo dipping; our favorite version melts cheddar, mozzarella, and provolone with a thin slice of prosciutto between toasted bread.
1 jar (24 oz.) Rao’s Homemade® Marinara Sauce
2 cups Water
1 cup Heavy Whipping Cream
8 slices White Bread
1 tablespoon Butter
4 slices Mozzarella Slices
4 slices Cheddar
4 slices Provolone
4 thin slices Prosciutto Ham
To taste Pepper
Add the Rao’s Homemade® Marinara Sauce to a blender along with the water and blend on medium speed until smooth.
Transfer the mixture to a medium-sized pot and pour in the cream. Cook over low to medium heat until warmed. Finish with salt and pepper.
Add the butter to a large griddle or frying pan over low to medium heat and place down the 8 slices of bread.
Cook until browned, about 2 to 3 minutes.
Flip the bread over and place 1 slice each of cheddar, provolone, mozzarella, and prosciutto onto 4 pieces of bread. Cook on low heat for 2 to 3 minutes.
Place the 4 slices of toasted bread with no cheese onto the bread with the cheese, making 4 grilled cheese sandwiches.
Cook until the cheese is melted. Slice and serve alongside of the creamy tomato soup.