Oh my God.
I just made homemade Cream of Tomato soup. And I may NEVER buy tomato soup from a store again.
Who knew that Tomato Soup was so freaking easy to make? And who knew it was such a revelation. But holy cow. I'm buying 20 lbs of culled tomatoes this weekend and making several batches of soup to freeze for the winter months.
Tomato Soup for Two
- 1 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 2 lbs ripe tomatoes (I used Dry-Farmed Early Girls), roughly chopped
- 1 c. homemade chicken stock
- 2 sprigs fresh marjoram
- 5-6 leaves fresh basil, chopped
- 1/2 - 1 c. heavy cream
- Heat butter and olive oil over medium heat in a large dutch oven or other heavy pot.
- Add onion and saute for 1 minute; add carrot, salt & pepper to taste, and saute for 2 minutes more.
- Add roughly chopped tomatoes (do not seed or peel), crushing lightly between your fingers.
- Add the stock and herbs; reduce heat to medium. Let simmer for 20-30 minutes, or until the tomatoes are softened and have released all their juice. Re-season, if necessary.
- Remove the soup to a strainer or food mill. If using a strainer, allow the solids to drain for at least 10 minutes, stirring and pressing every couple of minutes.
- Add the cream to the strained soup, and serve.
We had this soup with yummy grilled cheese sandwiches, made a la Alton Brown (the man is a genius, I tell you).
Easy Peasy Grilled Cheese Sammies
- Put two heavy cast iron pans (one slighty larger than the other) over high heat for 5 minutes.
- Meanwhile, spread one slice of bread thinly with dijon mustard. Top with grated cheddar cheese.
- Remove the larger pan from the heat, and spray or rub lightly with olive oil. Set your sandwich inside
- Rub the bottom of the smaller pan with olive oil, and set on top of your sandwich.
- Let sit for 3-4 minutes, and you have the perfect grilled cheese sandwich.