Monday, October 20, 2014

Soup and Sandwich

Bill and I went on a 9 mile hike up the mountain Saturday morning. While we were out there we starting talking about tomato soup and grilled cheese sandwiches. (we always seem to start talking food when we are on a long hike) It sounded so good that I had to make it for dinner.

I didn't feel like the same old grilled cheese sandwich.  I had just bought some chipolte gouda and thought the orange marmalade would be a nice combo with the smokiness of the chipolte.  It was perfect and went so well with tomato soup.

Creamy Tomato Basil Soup

1 1/2 teaspoon extra virgin olive oil
1/2 onion, minced
2 cloves garlic, minced
1 28 oz can tomato puree
1 35 oz can Italian whole tomatoes
chicken broth (fill the 28 oz can with the chicken broth)
1 cup cream
1/2 cup fresh basil, chiffonade
2 tablespoons sugar (more if you like sweet soup)
1 teaspoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
garlic croutons to garnish

Heat olive oil in a dutch oven over medium heat, add onions and garlic, sauté for a minute or two. Add tomato puree, tomatoes (crushing them with your hands) and chicken both, bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Remove from heat, uncover for about 30 to 40 minutes to cool.

Fill the blender about half way with the tomato mixture. Hold down lid with a towel to avoid any accidents if the mixture is still very warm. Blend on puree for about a minutes and repeat until all the soup has been blended.  Pour back into the dutch oven and add cream, basil, sugar, oregano, salt and pepper. Bring soup to a low boil and reduce heat to simmer for 30 minutes. Garnish with croutons.

Chipolte Grilled Cheese Sandwiches

loaf of Bread - Roasted Garlic (I used La Brea), sliced
Chipolte Gouda Cheese (I used Boar's Head)
fresh basil leaves
orange marmalade

Heat skillet or griddle on medium heat. Butter outside of bread, spread orange marmalade on the inside of the bread slices, add thick slices of the chipolte gouda cheese, add basil leaves and assembly sandwiches. Lower heat to medium low and place sandwiches in skillet or griddle. Cook until golden brown on each side. I cover my pan to help the cheese melt.

1 comment:

  1. This sounds like the perfect fall meal:) I'm going to have to find that chipotle gouda ... yum!


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