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Our Most Delicious Soups

Get the recipes for our tastiest soups ever

From the Editors of Traditional Home
  • Matthew Benson

    Drain tomatoes, reserving juice. In 4-quart Dutch oven cook onion in hot oil over medium heat 5 minutes or until just tender. Stir in garlic. Cook and stir 2 minutes or until onion is lightly browned. Stir in thyme. Cook and stir 1 minute. Stir in tomatoes. Cook and stir 5 minutes. Stir in reserved tomato juice. Bring mixture to just boiling; reduce heat. Simmer, uncovered, until mixture is slightly thickened, about 8 minutes.

    Remove from heat. Add salt and pepper. Cool slightly. With an immersion blender blend until smooth, or transfer mixture, in half batches, to food processor. Cover; process until smooth. Transfer mixture to storage container. Cover; chill up to 3 days.

    To serve, in large saucepan combine tomato base and whipping cream. Heat over medium heat, stirring occasionally. In small bowl combine crème fraîche with enough milk, 1 teaspoon at a time, to drizzling consistency. Drizzle over soup. Makes 8 (1 cup) servings.

    Grilled Cheese

    Cook these sandwiches "long and slow" for equal parts crisp and gooey.

    Spread one side of each slice of bread with butter; place, buttered side down, on waxed paper. Top four slices with cheese. Top with remaining bread slices, buttered side up.

    Cook sandwiches in very large skillet over medium heat 6 to 8 minutes or until bread is golden brown, turning once. Cut sandwiches into quarters. Makes 8 (2 quarters per person) servings.

    Recipe: chefs Mark Gaier and Clark Frasier

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  • John Bessler
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  • Colleen Duffley
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  • Kathryn Gamble
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