Tomato Cream Soup + Cheese Sandwich
Ingredients
Soup
- 1 Tablespoon olive oil
- 32 oz San Marzanno tomatoes
- 2 Carrots finely diced
- 2 Shallots finely diced. Substitute with onion.
- 3 Ribs Celery finely diced (about 1 cup)
- 1 tbsp Ginger Garlic Paste
- 4 cups Chicken Broth
- 1 tsp Dried Oregano
- 1½ tsp Fresh Basil Minced
- 1 tbsp Flour
- ¼ cup Water
- 1 cup Freshly Grated Parmesan
- 1½ cups Heavy Cream
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tsp Crushed Red Pepper Flakes
- Fresh Basil Leaves Garnish
My Preferred Sandwiches
- Sourdough bread
- Provolone or Smoked Gouda
- Butter
Steps
- Add oil to a large soup pot over medium high heat. Add carrots, shallots, and celery and sauté them for a few minutes. Add ginger garlic paste.
- Add canned tomatoes, chicken broth, oregano, and minced basil. Bring to a gentle boil and cook for 5-8 minutes, until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Mix flour and water together, then add mixture into soup. This will thicken the soup.
- Stir in the parmesan, heavy cream, salt, pepper flakes, and black pepper. Stir well. Simmer for 20 more minutes. Add fresh basil leaves as a garnish.
- While the soup simmers, prepare the sandwiches by melting butter on a hot skillet, cooking one side, flipping and adding cheese. Its a cheese sandwich, it shouldn't be hard to figure out.
