You Say Tomato, I Say Liquid Gold!

I am not sure how it is possible that we have been friends for over 10 years now, and somehow I have never made my tomato soup and grilled cheese combo for you.  I am pretty sure you would go crazy over this.  This is my mom's favorite and Amy's too.  This soup is perfect for all kinds of occasions.  I have made it at a dinner party and have even served it as a non-breakfast-y item on a brunch buffet.  It is great comfort food and warms the soul in the winter, but I like it best now - late summer.  Tomatoes are in season and just put this soup over the edge in deliciousness.

Tomato Soup Recipe:

4 tablespoons unsalted butter
6 oz prosciutto, chopped finely
1 1/2 cup sweet onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
3-4 cloves garlic, chopped
2 bay leaves
1 c tomato paste
4 tablespoons flour
4 to 5 large tomatoes, peeled, seeded and chopped***
6 c chicken stock
Parmesan rind (optional)
2/3 c heavy cream

In a large saucepan, melt the butter over medium-high heat.  Add the prosciutto, onions, celery, carrots, garlic and bay leaves.  Season with salt and pepper.  Cook, stirring occasionally until onions are soft and fragrant, about 5 minutes.  Add the tomato paste and cook, stirring for 4 minutes. Stir in flour and cook for 2 minutes.  Add the tomatoes and cheese rind and stir well.  Add the chicken stock and bring to a boil.  I usually add a little more salt and pepper here.  Reduce heat and simmer for 20 - 30 minutes, stirring occasionally.  Add the cream and cook another 5 minutes.

Remove from heat and discard bay leaves and cheese rind.  Give it a taste and add more salt and pepper if needed.

I like a smooth soup, so I use my immersion blender and blend it up.  Nate likes it chunky, but since he doesn't cook, guess what?  We eat it blended smooth.  :)

***So you won't even believe that I used to peel tomatoes like an apple.  Carefully, running my knife just under the skin but careful not to cut into the fruit.  OMG.  This was ridiculous.  There is an easy way.  Just cut out the core from the top of the tomato and slice an "x" on the bottom just slicing into the skin.  Boil a large pot of water and using a slotted spoon, place a tomato into the water for a few seconds - about 15 to 20 roughly.  Then place it directly into a bowl of ice water to stop the cooking.  You will then be very easily able to pull the skin right off!

Yummy, Yummy Grilled Cheese Sandwiches:

Butter
8 tablespoons cream cheese softened
8 tablespoons mascarpone cheese
2 tsp minced chives
Pinch of salt
Loaf of freshly baked crusty bread like sour dough or whatever looks good in the bakery.  I used a rosemary loaf tonight - super good.

Slice the bread if not already sliced.  Thin slices.  Thoroughly mix together cheeses.  Add chives and salt.  Butter each side of bread, like you do when making grilled cheese...and spread some of the cheese on the inside.  Toast each side on grill pan or skillet.  Cut into triangles and serve hot with soup.  It is mandatory to dip these cheesy bites in the soup. 

Enjoy yo!