Classic Grilled Cheese + Cream of Tomato Soup

Page: smittenkitchen.com/2006/11/come-on-thunder/

Cuisine: North American | Course Type: Main Courses

(2 reviews)

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Rainy, misty, chilly days are perfect days for serving soup and a sandwich -- so this was perfect for last night's dinner. This soup is a bit more work (seed removal and then roasting the canned tomatoes after sprinkling them with brown sugar) than my usual recipe (from Great American Food without Fuss) and I am not sure it is significantly better than that recipe. But it is a good recipe and a good soup.

Like Deb, I kind of lost patience at the end and simply used my hand blender rather than strain the soup a 2nd time. Then I added the cream and -- off heat -- two tablespoons of sherry (which is a definite and welcome departure from my usual recipe).

Next time, I think I'd start with the Muir Glen Fire-roasted tomatoes and skip the roasting step. And I'd put the tomatoes through a food mill right up front rather than a strainer to get rid of the seeds. And next time I'll try the brandy option Deb suggests.

Like most soups, it has improved with time and made a fine dinner tonight as well, this time with a BLT instead of the grilled cheese sandwich.

I agree with BeckyL about the addition of some fresh herbs -- I am thinking a bit of thyme tossed in with the shallots. And basil later in the summer.

(edited 22nd April 2011) (0) comment (1) useful  

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