So, I had planned on making this earlier in the week & decided to wait. Then the night before making, I went out & had some at restaurant. Tomato cappuccino (all frothy like), I forgot to ask what kind of cheese they used, but yummo (seriously hit me if I ever use that in mixed company). Also ate blue cheese stuffed dates – usually opposed to mixing my fruits w/ anything. Me denying mixing of said sweet & savory lets me keep my non-foodie card just a bit longer. And I usually pronounce foodie bullshit all wrong so that helps.
Anywho, to the soup. This is so easy (except for one aspect) that I can’t believe I hadn’t done so before.
- 28 ounces crushed tomatoes , undrained
- 4 cups chicken broth
- 1 tblsp oregano
- 1 tblsp sweet basil
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons butter (oops, forgot this – you’d never know the difference unless you’re Paula Dean riding on my back)
Make it happen:
- Add undrained tomatoes, chicken broth, oregano & basil to the cooker on HIGH for 5hrs
- @ 5hrs strain tomato remnants & blend to a puree until no bits are left (see below)
- Add puree back in
- Add cream to the mix
- Leave on WARM or LOW for 1hr
This is the below section. So talking about foodies – well, if I’d have had the proper “straining” apparatus the straining may have went easier. Attempted to use a 1/2 moon pan colander, that did not work the best & hilarity ensued. Wish I had video cause this was a comedy of errors that left the countertop, floor & pants covered in tomato spunk.
Grilled cheese – are you freaking kidding me – you have to have this. Used Dave’s Killer Bread, munster cheese & butter. Here is where it gets to the “danger zone!”. Give just one side of the bread w/ butter a quick grind of sea salt. This is a grilled cheese turning point for me personally. Try it & you’ll agree.
End result: the soup was amazing (on par w/ any I’ve had in a restaurant) – glad I didn’t use the full 2 cups of cream it called for or the butter – you know the grilled cheese part.