Creamy Tomato Soup and Italian Patty Melts
Experience the ultimate comfort food duo with this Creamy Tomato Soup and Italian Patty Melts recipe! This cozy pairing combines a velvety, homemade tomato soup infused with aromatic garlic, sweet basil, and a touch of cream, perfectly balanced for a rich, tangy flavor. On the side, savor decadent Italian patty melts featuring juicy, Parmesan-infused beef patties, gooey provolone cheese, and buttery, golden sourdough bread. This hearty meal is easy to prepare in under an hour, making it an ideal choice for weeknight dinners or casual gatherings. Serve the soup steaming hot and use it for irresistible dipping, creating a dining experience that's both nostalgic and indulgent.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- 0.25 cup Parmesan cheese, grated
- 8 slices provolone cheese slices
- 8 slices sourdough bread slices
- 2 tablespoons unsalted butter, softened
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour the canned tomatoes into the pot, crushing them lightly with a spoon. Add the vegetable stock, sugar, dried basil, salt, and black pepper. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
Using an immersion blender or in batches with a regular blender, purée the soup until smooth. Return to the pot if needed.
Stir in the heavy cream, taste, and adjust seasoning as desired. Keep the soup warm over low heat.
In a mixing bowl, combine the ground beef, Italian seasoning, and grated Parmesan cheese. Mix until just combined and shape the mixture into 4 oval-shaped patties, slightly larger than the bread slices to allow for shrinkage while cooking.
Heat a non-stick skillet over medium heat. Cook the patties for about 3-4 minutes per side until fully cooked through and browned. Remove from the skillet and set aside.
Butter one side of each sourdough bread slice. Place 4 bread slices, butter-side down, in a clean skillet or griddle over medium heat.
Top each bread slice with a cooked beef patty, a slice of provolone cheese, and then another bread slice, butter-side up, to form a sandwich.
Cook the patty melts for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Serve the warm patty melts with the creamy tomato soup on the side. Enjoy!
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
