Cream of Tomato Soup with Grilled Cheese Sandwiches
The tomato soup base can be made up to 3 days in advance, keep covered and chilled in refrigerator.
- 2 (28-ounce) cans whole pear tomatoes or whole peeled tomatoes in juice
- 1 medium onion, sliced 1/4 inch thick
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 2 teaspoons snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups whipping cream
- 1 (7-ounce) container purchased crème fraîche
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.
Cook these sandwiches "long and slow" for equal parts crisp and gooey.
- 8 slices white bread
- 4 tablespoons butter, softened
- 6 ounces sliced cheddar cheese
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.