As many of you, I ate my share of tomato soup and grilled cheese sandwiches growing up – one of my favorite meals as a child.
Campbell’s Tomato Soup was my soup of choice. Except for that period of time when I was two years old and the ONLY food I would eat was Campbell’s Turkey Vegetable Soup, undiluted – yes, right out of the can. To this day I don’t understand how my mother even discovered that it was the only food I would eat – desperation maybe, trying to find something her picky child would eat! Mom??
She was reassured by the doctor that I would survive and as long as I was healthy not to worry – guess I turned out o.k.
With all those cold Wisconsin winters I endured as a kid tomato soup and grilled cheese was a frequent lunch and sometimes even dinner at our house.
Now that I am older and wiser and not quite as picky of an eater (o.k. I still do have some food issues!) I still love tomato soup and grilled cheese – just a more sophisticated version.
Remember all those tomatoes I am being overrun with? This week, in addition to a few other tomato dishes that I’ll share next week, I made tomato soup – Fresh Tomato and Herb Soup. This is actually one of the very first recipes I shared when I began my blog a year ago. Since it is one of my favorites I figured it was worthy of a repeat and the first time I posted it I didn’t include a photo.
To make the soup even a little bit more grown up I love to top it with Gorgonzola cheese and pine nuts
Tessa and I enjoyed the soup for dinner last night (Jim was out of town, but I saved him some leftovers). I made our grown up version of grilled cheese too – no plastic wrapped squares of American cheese and white bread like when I was a kid. I used cheddar, swiss and provolone and then used asiago cheese focaccia bread from Safeway for the 4th cheese and cooked them on the panini grill – aren’t I sophisticated!
A perfect combination!
- 1/4 C olive oil
- 1 garlic clove, minced
- 1 shallots, minced
- 4 C of vine-ripened tomatoes, diced
- 1/4 C chopped fresh flat leaf parsley
- 4 C tomato juice
- 1/4 C chopped fresh basil
- 1/2 C sliced green onions
- 1/2 C cream
- salt and pepper to taste
- Heat the olive oil in a heavy pan over medium heat.
- Stir in the garlic and shallots.
- Cover and cook for about 8 minutes or until the shallots are tender and opaque.
- Stir in the diced tomatoes, parsley and tomato juice.
- Simmer the soup for about 20 minutes, stirring occasionally
- Add the basil and green onions, and simmer for about 10 minutes.
- Puree the soup in a food processor or blender (let it cool first to avoid an explosion!)
- Pour the pureed soup back into the pan.
- Add the heavy cream and season to taste with salt and pepper.
- Garnish with Gorgonzola cheese and pine nuts