Tuesday, March 6, 2012

Tomato Soup and Grilled Cheese


This winter, this meal has become a weekly occurrence. I'm loving dipping yummy amped up grilled cheese into warm, velvety tomato soup! I've been tweaking my grilled cheese and making it with mozzarella, goat cheese, fontina, basically whatever cheeses are in the fridge- even brie! Sometimes, I'll add some sliced turkey or spinach too.

Tomato Soup
Adapted from Giada De Laurentis

Ingredients

2 tbsp butter
1 onion, diced
2 carrots, diced
2 cloves garlic, diced
1 15oz can white (cannellini) beans, drained and rinsed
1 28oz can crushed tomatoes
3 c chicken broth
1 bay leaf
1 tsp fresh rosemary, minced
1/2 tsp crushed red pepper flakes
3/4 tsp salt
1/2 tsp black pepper

Directions

In a large soup pot, melt the butter over medium high heat. Add the onion, carrots and garlic and cook until the vegetables are tender. Add the beans, tomatoes, broth, bay leaf, 1 tsp rosemary, and red pepper flakes. Bring the soup to a boil over high heat, the reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup with an immersion blender or in batches in your blender. Be careful to remove the bay leaf beforehand. Season with salt and pepper and keep warm.

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