Roasted Tomato Basil Bisque w/Mozzarella-Focaccia Grilled Cheese

THE INGREDIENTS FOR THE BISQUE

1 28-OZ CAN TOMATO SAUCE
2 14-OZ CANS FIRE ROASTED DICED TOMATOES
1 BUNCH BASIL, TORN OR ROUGHLY CHOPPED
32 OZ VEGETABLE STOCK (COULD USE CHICKEN STOCK IF DESIRED)
1/4 C CORN STARCH
1/2 C WATER
1 C MILK
3 TBS SUGAR
SALT AND PEPPER TO TASTE
1 GARLIC CLOVE, FINELY CHOPPED
1/2 ONION (MEDIUM), FINELY CHOPPED
OLIVE OIL

WHAT TO DO:

1.  Preheat large stock pot, add olive 

 oil, add onions and saute on medium heat until tender. 

2.  Add Garlic and saute for just a minute.  Add Tomato Sauce, Fire roasted tomatoes, stock, sugar, salt and pepper to stockpot.

3.  Mix and bring to a boil, then reduce to a simmer for about 15-20 minutes.

4.  After 15-20 minutes of simmering, combine 1/4 C Cornstarch and 1/2 C water in a separate container, then add to soup.  Bring to a light simmer.  Soup will thicken.  Add Milk and Basil, heat through, but do not boil.   Plate and serve.

For the sandwich.. you could easily do a traditional grilled cheese, but I used a focaccia bread and fresh mozzarella with prosciutto.  YUMMM!!

Preheat oven on broil (hi).   Meanwhile, Slice bread in half.  Drizzle with Olive Oil

Line one side of the bread with mozzarella, the other with the prosciutto and basil.

.. place under broiler when soup has about 3 minutes left

Everything should be done at the same time.  Plate and serve.