2 tbsp Tuscan Herb Olive Oil
1 Onion, medium diced
2 Celery Stalks. medium diced
4 Garlic Cloves, minced
1 tbsp Sundried Tomato Balsamic Vinegar
2 tbsp Bruschetta
28 oz Crushed Tomatoes
1 cup Vegetable Stock
1 cup Heavy Whipping Cream
French Picnic Sea Salt and Fresh Ground Black Pepper, to taste
1 Baguette, sliced
Sharp White Cheddar
Hot Peppered Bacon Jam
1. In a large pot, heat the olive oil up over medium-high heat. Add the onions and celery and cook for 3-5 minutes or until onions start to become translucent. Add in the garlic and cook another 30 seconds.
2. Stir in the balsamic vinegar and brushetta. Add the Tomatoes and vegetable stock, let simmer for 15 minutes.
3. Using an immersion blender or a blender, puree the soup. Do in batches if needed. Add back to the pot and place over medium heat. Stir in the cream and season to taste with salt and pepper. Keep over low heat until ready to serve, dish up and top with fresh basil.
4.For the mini grilled cheese, spread the bacon jam on one piece of the baguette, top with sliced cheddar and another baguette. Heat a tbsp of olive oil over medium-high heat in a skillet, place the sandwich in the skillet and cook for 2-3 minutes on each side. Or until golden brown and cheese is melted