Tomato Soup & Grilled Cheese November 19, 2015

by Eat

Remember back when we were kids, and the most delicious lunch possible was a grilled cheese and warm bowl of tomato soup?  The savory, salty combination transports me still…but only back to last week.  Why do we, as adults, enjoy this fan favorite so infrequently?  This nutritious, yummy, flavorful meal is suitable for all ages, and has the ultimate taste of indulgence.  It’s adaptable, too- dip your sandwich in the soup, or eat them separately.  Extra buttery bread for the grilled cheese, or something a little healthier?  Want to add basil or sour cream?  You decide.  We can, however, offer a bit of guidance on making the perfect bowl of tomato soup- no matter how you like your fixin’s.

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Fresh tomatoes are in so crispy and delicious when ripe and raw, but decadent and savory when prepared in a broth.  For us, this is the perfect winter meal to enjoy especially curled up in our pajamas watching TV or warming up near the fireplace.

 

Tomato Soup Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, medium dice
  • Kosher salt
  • 2 medium garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • 1 (28-ounce) can whole peeled tomatoes in their juices
  • 1 1/2 cups low-sodium chicken broth or water
  • 1/3 cup heavy cream
  • Freshly ground black pepper, to taste
  • Optional garnishes:
  • Extra-virgin olive oil
  • 4 fresh basil leaves, julienned
  • Freshly grated Parmesan cheese

Instructions:

  1. stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
  2. Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
  3. Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion or countertop blender, carefully in a couple of batches until smooth. Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls and top with the garnishes of your choice.

 

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Now you understand what I’m talking about?  This is not cafeteria food.  So what are you doing sitting there- get going!  Everyone in the family will just LOVE dinner tonight.

Happy Cooking!

 

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