 Needing all the comfort next up was a creamy tomato basil soup with is mandatory to serve with a grilled cheese. I don't make the rules. This is a good tradition and should not be broken. I like a combination of fresh, canned and paste tomatoes, and a surprise red pepper for texture and flavor. I also use both half & half and cream cheese to make it creamy. It's really good. If I wasn't on a mission to make new soups each week I might just circle back to this one now that its February and I made it in November. My back was not so happy the week that I did this soup so it too is a relatively easy effort . A little vegetable chopping but mostly just simmering. Recipes below: Ingredients for the Soup:
2 Fresh tomatoes (I used hot house tomatoes on the vine) 1 14.5 oz can fire roasted tomatoes 1 14.5 oz basil, oregano, and garlic tomatoes 1 large sweet onion 1 Red Pepper 2 carrots 3 small stalks celery 2 Tbs minced garlic 2 Tbs better than bullion vegetable base 2 Tbs tomato paste 1 Tbs dried basil 1 Tbs sugar 1 cup Half and Half 4oz Cream cheese Fresh basil to taste & for finishing Olive oil Salt and pepper to taste 2 cups water Grated fresh Parmesan Directions for the Soup; Wash and prep vegetables (nothing has to be pretty, it’s all going to be blended later) Chop the sweet onion Peel and chop the carrots Chop the celery Chop the red pepper Chop the fresh tomatoes Place a 5 qt pot on a med high burner once the pot is hot pour a generous drizzle of olive oil and put the onions in the pot and cook a few minutes till they start to turn translucent. Add the chopped carrots, celery and pepper. Sauté several minutes Add the dried basil, garlic, tomato paste, better than bullion. Stir till well mixed. Add the two chopped tomatoes and the two cans of tomatoes Add two cups of water Add about 6 leaves chopped fresh basil. Let it simmer for about an hour on medium low Use and immersion blender or put in a regular blender and blend the soup so that it’s not completely smooth, you still want a few chunks for texture Add the cream cheese and half and half blend again Finish with fresh basil and some grated Parmesan For the Sandwich: I used Brioche Bread - 2 Slices A mix of gruyere, fontina, emmentaler and white cheddar I grated myself as much as you can safely excessively smoosh in between the two pieces of bread. (use whatever cheese you like) A fun trick I learned, instead of spreading your bread with butter (which you can of course), spread the sandwich pieces touching the grill with mayonnaise. It doesn't burn like butter but will nicely toast evenly. Cook on medium heat... don't make it too hot. I have no exact science for when to flip... its just when the cheese gods tell me to.
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