Discover the perfect pairing of tomato basil soup and a mouthwatering pepperoni cheese sandwich. Whether you’re a fan of savory soups or delicious sandwiches, this dynamic duo will satisfy your cravings and leave you wanting more.
Picture this: a steaming bowl of velvety tomato basil soup, paired with a mouthwatering sandwich oozing with the savory goodness of pepperoni and cheese.
Indulging in this perfect marriage of flavors is like taking a blissful stroll through a culinary wonderland. Today, we jump into this amazing Tomato Basil Soup and Pepperoni Cheese Sandwich: the ultimate dynamic duo that will redefine your notion of comfort food.
Get ready to tantalize your taste buds – this is a culinary experience you won’t want to miss.,
The heavenly combination of tomato basil soup and pepperoni cheese sandwich is a match made in culinary heaven.
From the rich, aromatic blend of the soup to the crispy, cheesy goodness of the sandwich, these two dishes come together to create the ultimate dynamic duo.
Ingredients For Tomato Basil Soup with A Pepperoni Cheese Sandwich:
Soup:
- 4 tablespoons of Olive Oil
- 4 cloves of garlic, either minced finely or pressed in a garlic press
- 28-ounce can of crushed tomatoes
- 14 oz. can of diced tomatoes
- 2 cups of chicken broth
- 1 1/2 teaspoons of dried basil
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of sugar
- 1 dried bay leaf
- 1/2 cup of heavy cream
Sandwich:
- 2 slices of sough dough bread
- 2 slices of Swiss Cheese
- 10 Pepperonis
- 2 slices of Provolone cheese
- 1/2 tablespoon of butter (optional it’s for the bread if you’re using a sandwich press)
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Tomato Basil Soup with A Pepperoni Cheese Sandwich:
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In a large stock or soup pot, heat the olive oil on medium heat. Add the garlic to the pot, letting it cook in the oil for about 2 minutes until you can start to smell the garlic.
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Continue to stir the garlic every so often while it cooks.
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Add in the can of crushed tomatoes and the can of diced tomatoes. Stir.
-
Add in the chicken stock, salt, pepper, sugar and dried basil. Stir to combine everything.
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Place 1 dried bay leaf on top of the soup. Stir the dried bay leaf around in the soup slowly, but make sure not to loose it in the soup (you’ll want to remove this before serving the soup).
-
Bring the soup to a low boil. Stir the soup for little bit (maybe stir it about 6 times, slowly, to make sure everything is combined)
-
Lower it down to low simmer, and simmer the soup for 10 to 15 minutes.
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After the soup has simmered for about 10 minutes (or 15 whichever you prefer), cut the heat off.
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Remove the dried bay leaf.
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Slowly pour in the heavy cream while stirring the soup.
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Soups Ready.
- For the Pepperoni Cheese Sandwich:
This is how we assembled ours:
Layer 1= Bread
Layer 2= Swiss Cheese
Layer 3 = Pepperonis
Layer 4 = Provolone Cheese
Layer 5 = Bread -
I then buttered the two bread sides and pressed and heated the sandwiches in our Griddle Grill Press. But I’m sure they are just as good un-pressed, but I do recommend heating them… maybe in a skillet, to melt the cheese.
More Soup Recipes:
- Lasagna Soup
- Homemade Broccoli and Cheese Soup
- Instant Pot Vegetable Beef Soup
- Slow Cooker Taco Soup
More Sandwich Recipes:
Tomato Basil Soup with A Pepperoni Cheese Sandwich
Tomato Basil Soup and A Pepperoni Cheese Sandwich
Discover the perfect pairing of tomato basil soup and a mouthwatering pepperoni cheese sandwich. Whether you're a fan of savory soups or delicious sandwiches, this dynamic duo will satisfy your cravings and leave you wanting more.
Ingredients
Soup:
- 4 tablespoons of Olive Oil
- 4 cloves of garlic, either minced finely or presses in a garlic press
- 28 ounce can of crushed tomatoes
- 14 oz. can of diced tomatoes
- 2 cups of chicken broth
- 1 1/2 (1.5) teaspoons of dried basil
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of sugar
- 1 dried bay leaf
- 1/2 cup of heavy cream
Sandwich:
- 2 slices of sough dough bread
- 2 slices of Swiss Cheese
- 10 Pepperonis
- 2 slices of Provolone cheese
- 1/2 tablespoon of butter (optional it’s for the bread if you’re using a sandwich press)
Instructions
In a large stock or soup pot, heat the olive oil on medium heat. Add the garlic to the pot, letting it cook in the oil for about 2 minutes until you can start to smell the garlic.
Continue to stir the garlic every so often while it cooks.
Add in the can of crushed tomatoes and the can of diced tomatoes. Stir.
Add in the chicken stock, salt, pepper, sugar, and dried basil. Stir to combine everything.
Place 1 dried bay leaf on top of the soup. Stir the dried bay leaf around in the soup slowly, but make sure not to lose it in the soup (you’ll want to remove this before serving the soup).
Bring the soup to a low boil. Stir the soup for a little bit (maybe stir it about 6 times, slowly, to make sure everything is combined)
Lower it down to low simmer, and simmer the soup for 10 to 15 minutes.
After the soup has simmered for about 10 minutes (or 15 whichever you prefer), cut the heat off.
Remove the dried bay leaf.
Slowly pour in the heavy cream while stirring the soup.
Stir and serve.
Sandwich:
This is how we assembled ours:
Layer 1 = Bread
Layer 2 = Swiss Cheese
Layer 3 = Pepperonis
Layer 4 = Provolone Cheese
Layer 5 = Bread
Buttered the two bread sides and press in a Grill Press.
They are just as good un-pressed, but I do recommend heating them… maybe in a skillet, to melt the cheese.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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