My Tomato Soup Revelation

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

1. Heat butter and olive oil over medium heat in a large dutch oven or other heavy pot.
2. Add onion and saute for 1 minute; add carrot, salt & pepper to taste, and saute for 2 minutes more.
3. Add roughly chopped tomatoes (do not seed or peel), crushing lightly between your fingers.
4. 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.
5. 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.
6. 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

1. Put two heavy cast iron pans (one slighty larger than the other) over high heat for 5 minutes.
2. Meanwhile, spread one slice of bread thinly with dijon mustard. Top with grated cheddar cheese.
3. Remove the larger pan from the heat, and spray or rub lightly with olive oil. Set your sandwich inside
4. Rub the bottom of the smaller pan with olive oil, and set on top of your sandwich.
5. Let sit for 3-4 minutes, and you have the perfect grilled cheese sandwich.

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