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Recipes from the Grapevine Cottage

Recipes --> Soups --> Cream of Three Tomato Soup

Cream of Three Tomato Soup

Growing up, Linda’s family ate their big Sunday meal at noon, so Sunday night dinner was a more casual event. Her favorite meal was cream of tomato soup and grilled cheese sandwiches. Of course growing up, that would have meant Campbell’s soup and Velveeta for the sandwiches. So our take on that same meal is a little different, but still a casual meal.

Serves 6

Ingredients:

2 tablespoons olive oil 
1 medium chopped onion 
2 celery stalks, chopped 
3 cups chicken broth 
1/2 cup chopped sun dried tomatoes (we prefer the ones packed in oil) 
3-14 ounce cans of petite diced tomatoes, undrained 
1-8 ounce can tomato sauce 
couple of sprigs of fresh thyme 
1/2 cup half & half, warmed in microwave for about 30 seconds 
2 tablespoons balsamic vinegar 
Salt & pepper   

Preparation:

Heat olive oil in large saucepan over medium-high heat, and add onion and celery. Sauté 5 to 7 minutes or until tender. Add chicken broth, sun dried tomatoes, diced tomatoes, tomato sauce and thyme sprigs. Bring to a simmer and cook for 20 to 30 minutes. 

Discard thyme, and transfer soup to a food processor (or use an immersion blender in pan). Puree until smooth (or to consistency you like). Return to pan and stir in half & half, balsamic vinegar and season to taste with salt & pepper. 

We topped it with a dollop of sour cream and a squirt of Sriracha....

Grilled Cheese for Adults

Tuscan white bread sliced - not sliced too thick - Almost any good bread will work here.
Thick sliced bacon - cooked crisp - about 3 slices per sandwich 
A little butter - softened so you can spread it 
Port Salut Cheese - sliced with a roller cheese cutter 
Saxonshires - sliced with a roller cheese cutter - This is a 5 layer cheese imported from England that is also called five counties cheese because of the different cheeses that make up its five layers. In the iGourmet Saxonshires we carry the cheeses are: Double Gloucester, Caerphilly, Cheshire, Leicester, and Cheddar.

Preparation:

We started by lightly buttering the bread slices. Place a bread slice butter side down and layer slices of Port Salut with slices of Saxonshires and top with 3 slices of bacon. 

Top with the second buttered bread slice and toast on a griddle pan over medium high heat, turning once until both sides are crisp and the cheese has melted. Or, use a Pannini press like we did. I think this produced one of the most interesting sandwiches I have ever had, with the six cheese flavors blending as they melted. Yum...