Ingredients
Directions
Preheat the oven to 400ºF.
Place individual slices of prosciutto on a foil-lined baking sheet and cook for about 10 minutes, or until browned and crispy.
Remove the prosciutto and let it cool completely.
Break the prosciutto into small pieces and reserve.
Heat a large Dutch oven over medium-high heat. Add the extra virgin olive oil, onion, celery, garlic, and fennel seed, and sauté until the vegetables soften and begin to turn translucent.
Deglaze the pan with the wine. Add the tomatoes and bring to a simmer.
Cook for about 15 minutes or until the vegetables are soft.
While the soup is cooking, butter one side of each of the slices of bread.
Heat a griddle and place four slices of bread, butter side down, on the griddle.
Layer 2-3 slices of provolone cheese on each, and top with the remaining slices of bread, butter side up.
Cook for about 3-4 minutes per side, or until golden brown and melty, reserve
Transfer the soup into the pitcher of a blender, add the basil leaves, and very carefully blend the soup until smooth, working in batches as necessary.
Strain the soup through a mesh sieve into a large pot or bowl.
Cut the grilled cheese sandwiches into small squares.
To serve: Ladle some of the soup into 6 bowls, garnish with the grilled cheese croutons and some of the crispy prosciutto.
