(Serves 6-8)


2 cans of diced tomatoes 

1 ½ cups vegetable broth 

1 tablespoon olive oil

¼ cup fresh basil

1 garlic clove, minced

1 small onion, chopped

1 tsp. Milford Spice Company’s Johnny Pizza blend

¼ cup cream 

1 small loaf French bread, cut into thin slices 

3-4 oz. of provolone cheese 


  1. Sauté onion and garlic in olive oil until cooked through 
  2. Add tomatoes and broth to mixture 
  3. Bring to boil and add fresh basil, sea salt and MSC’s Johnny Pizza blend
  4. Stir in cream and reduce heat
  5. Cool soup and combine until smooth in blender 
  6. Warm skillet and heat French bread slices with cheese
  7. Assemble mini grill cheese sandwiches and serve with small cups of soup 

Makes a great party appetizer!



Date 1/18/2015

Gourmet Protégé

Date 2/28/2015

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