When I was much younger the best part of a rainy/snowy day was the excuse to cook up a grilled cheese sandwich with a bowl of cream of tomato soup. I don’t think I’ll ever be too old for that meal. Ok, I might be a little too old to eat the campbell’s and kraft singles garbage.
My grilled cheeses have become exponentially more delicious since I bought the fabulous Grilled Cheese, Please! cookbook to class up the grilled cheeses around here. And I recently put some work into creating an amazing, and healthy-ish, non-canned creamy tomato soup with a little help from here and here.
It’s pretty much the best thing to go with any of the fancy grilled cheese recipes.
Creamy Tomato Soup
- 2 26 oz (Pomi) Strained Fresh Tomatoes
- 3 Stalks Celery, Diced
- 3 Medium Carrots, Diced
- 1/2 yellow onion, diced
- 2 TBS Sugar
- 4 Cloves Garlic, minced
- 4 Cups chicken broth
- 2 TBS Butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream
Melt butter in a large pot, sauté celery and onions until translucent. Add carrots and garlic. Stir to coat. Add broth, basil, and bring to a boil.
Remove vegetables & basil leaves with a slotted spoon and add to food processor. Process in batches and then add back to broth.
Add tomatoes to the pot, stir. Add 1-2 TBS sugar (taste for preference, you are trying to get rid of the acidic taste). Bring to simmer. Salt & Pepper.
Stir in cream and heat through.
Serve with your favorite grilled cheese sandwich! (mine is the Jalapeño Popper Grilled Cheese on page 96)
I’m linking this recipe up here