Behold...Grilled Cheese and Creamy Tomato Soup

Are you ready to have the best thing EVER…in the whole..entire…world?

Yes…I am about to present to you..the ultimate classic. The Primo of comfort-foods. The champion of all things right with the world.

Behold….Grilled cheese and creamy tomato soup.

I’m not sure if you know this, but I have an uncanny obsession with tomatoes. I expressed my love for this on my very first humble post on this blog. But yes, it is true. I am IN LOVE, infatuated, head over heels for tomatoes.

But not just any tomatoes. I am very picky and particular with them. Organic, heirloom, cherry and grape are my favorites. Don’t ever put them in the fridge, I’ll raise my nose up to you.

I jump up and down and squeal with joy when Joe brings home aromatic earthy, colorful heirlooms. There is nothing like that smell. The colors are extraordinary…I could go on and on. Can you tell?

Now back to the tomato soup…

As with raw tomatoes, I am JUST as picky with them canned. (I expressed this snobbery as well).

San Marzano tomatoes. Remember these words. Sweet, juicy and plump. The only tomatoes I use for cooking all my pasta sauces. Find them, you won’t be sorry!

Recipe adapted from here

Ingredients:

2 cans San Marzano whole tomatoes

2-3 c low-sodium chicken broth (I use about 1 box of broth)

4 Tb butter

1/2 onion, chopped
1 carrot, chopped
1-2 cloves garlic, chopped
4 Tb flour
3 Tb tomato paste
1 dried bay leaf
1 tsp red pepper flakes (optional)
1 Tb fresh oregano, chopped
Splash of red-wine vinegar
Olive oil for drizzling
Salt and pepper to taste

1/2 c whipping cream

Method:

1) In a large pot, melt butter. Add olive oil, onion and garlic. Saute for a few minutes then add carrot and cook for a few minutes until carrot begins to get tender. About 5-7 minutes (I put the lid on).

2) When carrot is slightly fork tender, add chopped herbs and cook for 1 minute. Add splash of vinegar until it cooks off for another minute.

3) Lower flame and add flour to mixture. Mix flour in well until well distributed. It will become a thick clump. Add tomato paste and stir in as well until evenly mixed.

4) Add chicken broth. If you have a whisky, try breaking up the flour/veg mixture so it is able to evenly thicken up the soup.

Now here’s the messy part. Using clean hands, take the whole tomatoes and “break” them up as you add them to the pot. These are SUPER juicy tomatoes, so go slowly because juice will go everywhere. And don’t wear white. Add tomatoes and their juices in the pot.

Add bay leave. Season with salt and pepper.

5) Bring soup to a boil, then simmer for about 30 minutes.

6) When ready, add to blender or food processor in batches or use an immersion blender to blend soup. Remove bay leaf first. Blend until very smooth.

7) Now pour the soup through a strainer with a large bowl or large pot underneath. Using a ladle to squeeze any excess juice from the pulp. We want this soup VERY smooth and creamy.

8) Add soup back to pot and taste for seasonings. Discard pulp. Stir in cream and garnish with any additional oregano.