Tomato soup and grilled cheese. I wasn't even Catholic growing up, and that was a meal that we ate a couple of times a month. My husband's family had it as often, especially on meatless Fridays. Tomato soup was a portable lunch option in college. And it wasn't until after I was married that I found out that there was a way to get tomato soup that was NOT in a gelatinous, salty blob from a red and white can. I also discovered that grilled cheese was better when the recipe didn't call for store-bought white bread and individually-wrapped processed cheese slices, or worse, Velveeta. Eeew. Despite the knowledge that tomato soup had indeed existed before commercially canned soup, I was never quite brave enough to try it any other way. Until now...
This recipe came from Allrecipes.com. I couldn't get over it...it was simple, painless, and THEY ALL ATE IT! Condensed soup? Not again. Ever. This was just WAY too good! Paired up with some fancy grilled cheese, I'd serve it to company. Really!
Tomato Soup
2 large cans crushed tomatoes
1 can chicken broth
1 tsp. sugar
18 leaves fresh basil, chopped (I just bought a 2/3 oz. package from the grocery)
1 c. whipping cream
1/2 c. butter
Bring tomatoes and chicken broth to a boil in a large pot. Boil 10 minutes. Reduce heat to low, stir in basil and sugar, and let simmer 2 minutes more. Add cream and butter. DON'T LET IT BOIL FROM HERE ON! Cook just until butter is melted. Serve, garnished with shredded parmesan cheese.
Fancy Grilled Cheese
You can make a grilled cheese, right? Then have fun!
Rye, whole wheat, sourdough, white, multigrain bread...
Meunster, swiss, farmer's cheese, butter cheese, pepper jack...
Caramelized onions, pickles, sliced green peppers, tomato...
I hereby lay claim to mmmm...mmmm...GOOD!
