Update an ordinary soup-and-sandwich meal by serving a rich tomato-basil soup and flavorful strombolis. (Serves 4)

Prosciutto and Gruyere Strombolis

Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Tomato-basil soup: Heat 2 teaspoons olive oil in a medium saucepan. Add 1/2 cup chopped onion and 3 chopped garlic cloves; sauté 4 minutes or until onion is tender. Add 1 (28-ounce) can whole tomatoes, drained; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into a blender; add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.

Cantaloupe cubes tossed with mint


Total Time: 25 minutes

1. While oven heats for strombolis:
• Bring tomato mixture to a boil
• Arrange stromboli fillings on dough
• Cut cantaloupe

2. While soup simmers:
• Bake strombolis
• Wash basil for soup
• Chop mint for cantaloupe