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Cream of Tomato Soup

This is the infamous meal that sent me to the ER. It’s so surreal when I think about what happened. I really don’t even know how it happened.

All the slicing and dicing was done and in the fridge, but the meal was never made. Hubby has been home the past two days to help me out since I’m slow and limited in what I can do (and both kids are sick), so we did a little teamwork today and made the dinner for our lunch. Mmmmm it was good, but I don’t think it was quite worth a trip to the ER, the pain of a cut, or stitches. The grilled cheese recipe is one I got from hubby’s mom a while back. I believe she got it from a magazine. We love to use provolone cheese on this and any rustic bread; I really like sourdough as well. This time I made the bread, but I’ll post the recipe another time.

 

cream of tomato soup

Cream of Tomato Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Cream of tomato soup is a really comforting meal, of course you need grilled cheese to dip!

Ingredients

  • 2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
  • 1 1/2 tablespoons dark brown sugar
  • 4 tablespoons unsalted butter
  • 4 large shallots, minced (about 1/2 cup)
  • 1 tablespoon tomato paste
  • Pinch ground allspice
  • 2 tablespoon all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup half and half
  • Salt and cayenne pepper

Instructions

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Lines rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
  2. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
  3. Puree soup in a blender; season with salt and cayenne. Serve immediately.

Notes

adapted from The America’s Test Kitchen Cookbook, recipe I found here

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 250Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 30mgSodium 314mgCarbohydrates 35gFiber 2gSugar 27gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Grilled Cheese with Caramelized Balsamic Onions and Mushrooms

Grilled Cheese with Caramelized Balsamic Onions and Mushrooms

Yield: 4 sandwiches
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Take your sandwich up a notch - add caramelized onions and mushrooms to your grilled cheese to pair with your favorite soup!

Ingredients

  • 1 onion
  • 2 T butter
  • 1 c sliced mushrooms
  • sea salt
  • 1 t balsamic vinegar
  • 4 large slices provolone cheese
  • 8 slices rustic type bread

Instructions

  1. Slice the onion and saute in 2 T butter over medium heat until soft and golden brown, about 7-10 minutes, stirring occasionally.
  2. Stir in 1 c sliced mushrooms, stir 2-3 minutes more. Remove from heat. Sprinkle onions and mushroom with sea salt and 1 t balsamic vinegar.
  3. Place slices of cheese on 4 pieces bread, top each with onion-mushroom mixture and another slice of bread. Cook on a griddle or skillet over medium heat until cheese is melted. 2-3 minutes per side. We used our panini press today.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 338Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 745mgCarbohydrates 36gFiber 3gSugar 6gProtein 14g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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