It’s raining, it’s pouring, my children are sick, it’s a comfort food kind of day. There is nothing more comforting than a steamy hot bowl of tomato soup paired with an ooey gooey grilled cheese sandwich. Oh and trust me, you want some of this meal, but since you all cannot be sitting at my table with me, the next best thing is to make this meal yourselves. My grilled cheese involves bacon! Need I say more?
Now I only had a pint of cherry tomatoes on hand. What’s a girl to do? Canned baby, canned! Don’t shriek in horror. You can use all fresh tomatoes if you have them on hand, but I’m telling you, you’re not going to miss them. And really, canned veggies are usually picked and canned when they are at their ripest. This homemade chicken soup/stock queen also used canned broth in this recipe. I know right! LOL Trust me again on this one. I’m saving you from doing dishes because you’re not going to have to wash measuring cups.
Creamy Tomato Soup
1 pint of cherry tomatoes
1 medium vidalia (or sweet) onion, chopped
8 cloves of garlic, peeled and left whole
2 TBSPN Fustini’s roasted garlic olive oil (use regular olive oil if you don’t have this in your pantry)
1, 14.5 oz can of chicken broth
1, 14.5 oz can of sweet petite diced tomatoes with onions, plus the juice
1 cup of milk
4 oz mascarpone cheese
3 TSPN dry sherry
2 TSPN granulated garlic
1/2 TSPN celery salt
1 TSPN worcestershire sauce
Sea salt to taste
Black pepper to taste
Dash of cayenne pepper
Dash of ground nutmeg
2 TBSPN butter
Preheat the oven to 375 degrees.
In a roasting dish, drizzle the cherry tomatoes, the onions, and the garlic with the roasted garlic olive oil and some sea salt to taste. Toss and roast in the oven for 50-60 minutes until the tomatoes begin to blister.
In a soup pot (and no need to bust out the big soup pot for this recipe unless you are going to double or triple the recipe, but after you taste it you may want to) melt the butter and stir in the chicken broth, the canned tomatoes, the roasted tomato/onion/garlic mix, milk, sherry, worcestershire, and all the seasonings. Cover with a lid and continue to cook for about an hour over low heat.
Bust out your immersion blender and puree the soup until all ingredients are well incorporated. Your little handy dandy stick blender will do the job of holding on to any tough tomato skin for you. After the soup is pureed, stir in the mascarpone cheese until all melted in. Adjust salt and pepper if need be. Cook for about 10-15 minutes over low heat with the lid off. And you know what to do with that 10-15 minutes? That’s right, get your grilled cheese cooking.
I made french toast this morning and I also made some maple glazed thick cut bacon. So, I’m using the leftover french toast as my bread, a few different cheeses, the bacon, and some apples for good measure! Uh huh, now go and start making this so you can have an awesome dinner tonight.
Pictures to come later on tonight.
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