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

  • 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

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.

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.

Puree soup in a blender; season with salt and cayenne. Serve immediately.

Grilled Cheese with Caramelized Balsamic Onions and Mushrooms

  • 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

Slice the onion and saute in 2 T butter over medium heat until soft and golden brown, about 7-10 minutes, stirring occasionally. 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. 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.