1 week ago
Thursday, October 15, 2009
Tomato soup and grilled cheese sammies...a classic
My sister will tell you that I went a little soup crazy this week. What can I say?
I went grocery shopping on Tuesday when it rained hard enough for Noah and his arc to sail through the city. (The high school's parking lot flooded- if that tells you anything) Rain and wind and grey clouds equal soup. So here is another soup recipe, but I promise this is the last one for the week.
This tomato soup is nothing super original, but why mess with a classic? Serve it with crackers, or if you're feeling really old school, a grilled cheese sandwich- I used wheat sourdough bread and vegan nacho flavored cheese. My little trick- grill the sandwiches on a pancake griddle, then microwave to really melt the cheese (these were the star of dinner.)
Classic tomato soup:
Serves 8-10 (Cut recipe in half if you don't want leftovers)
2 24 oz cans crushed tomatoes with basil (basil optional)
1 small can tomato paste
1 red pepper
1 tablespoon water
1/2 yellow onion
2 celery stalks
2 cloves garlic
1 tsp. sea salt
1/2 tsp ground white pepper
1 tsp dried herbs (you pick)
2 cups vegetable broth
Preheat oven to 400.
Cut red pepper in half, long way, de-seed. Place on a baking sheet, hollowed side down. Bake until the skin in brown/black. (About 40 min)
Chop onion and celery and place in a hot skillet with water. Cook until onion start to turn golden. Set aside
Mince garlic, set aside.
Place all tomato products, herbs, spices and broth in vitamix or blender. Add onions, celery and garlic. Blend until smooth.
Cut red pepper into large chunks (just so it is easy to blend.) Add to blender. Pulse until smooth.
If using the vitamix, turn on high until soup heats- about 5 minutes.
Serve immediately with grilled cheese sandwiches.
*I did not use a blender, may produce different results. You can heat the soup in the microwave or on the stove.