Grilled Cheese + Tomato Soup = Ultimate Comfort
We are past the days where the can of Campbell's Tomato Soup satisfies our tastebuds (or at least I am) and really, it's quite simple to just whip togeher your own fresh, homemade, delicious version. Tomato soup and tomato sauce are more likely than not, going to be homemade from now on. It's easy and SO much better.
Derek took the lead on this meal (as he does on a great deal of them) and pulled together an amazing product that I will enjoy once again for lunch today! Foodnetwork.com provided the source of the recipe with added tweaks to make it uniquely Derek's creation.
Please, make this. And follow these directions.
Tomato Soup
Based on an Emeril Recipe
Ingredients:
2 T. butter
3/4 cup chopped yellow onions
1/2 cup chopped carrots
1 tsp. minced garlic
1 bay leaf
1/2 can tomato paste
1 T. all-purpose flour
1 can of whole peeled tomatoes with juices (28 oz.)
3 cups chicken stock
salt
pepper
2 T. sugar
2 T. apple cider vinegar
2/3 t. fresh thyme
Directions:
In a large saucepan, melt the butter over medium-high heat. Add the onions, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and thyme and stir well. Add the stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Remove from heat and discard the bay leaf.
Using a hand-held immersion blender, puree the soup. Season to taste with salt and pepper.
In a small saucepan, carmelize the sugar over low heat. Add the vinegar and stir to dissolve sugar. Add to the soup a teaspoon at a time to balance the acidity.
Serve with grilled cheese :)
Our grilled cheese sandwiches consisted of fresh ciabatta bread, sliced mozzarella, tomato, basil, and salt. YUM.
This recipe for soup is a definite keeper!!!
We are past the days where the can of Campbell's Tomato Soup satisfies our tastebuds (or at least I am) and really, it's quite simple to just whip togeher your own fresh, homemade, delicious version. Tomato soup and tomato sauce are more likely than not, going to be homemade from now on. It's easy and SO much better.
Derek took the lead on this meal (as he does on a great deal of them) and pulled together an amazing product that I will enjoy once again for lunch today! Foodnetwork.com provided the source of the recipe with added tweaks to make it uniquely Derek's creation.
Please, make this. And follow these directions.
Tomato Soup
Based on an Emeril Recipe
Ingredients:
2 T. butter
3/4 cup chopped yellow onions
1/2 cup chopped carrots
1 tsp. minced garlic
1 bay leaf
1/2 can tomato paste
1 T. all-purpose flour
1 can of whole peeled tomatoes with juices (28 oz.)
3 cups chicken stock
salt
pepper
2 T. sugar
2 T. apple cider vinegar
2/3 t. fresh thyme
Directions:
In a large saucepan, melt the butter over medium-high heat. Add the onions, carrots, garlic, and bay leaf and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and thyme and stir well. Add the stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Remove from heat and discard the bay leaf.
Using a hand-held immersion blender, puree the soup. Season to taste with salt and pepper.
In a small saucepan, carmelize the sugar over low heat. Add the vinegar and stir to dissolve sugar. Add to the soup a teaspoon at a time to balance the acidity.
Serve with grilled cheese :)
Our grilled cheese sandwiches consisted of fresh ciabatta bread, sliced mozzarella, tomato, basil, and salt. YUM.
This recipe for soup is a definite keeper!!!
No comments:
Post a Comment