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Tomato Cream Soup + Cheese Sandwich

Cook Time: 40 minutes
Servings: 8 people

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
 

  1. 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.
  2. 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.
  3. Use an immersion blender to puree the soup until smooth.
  4. Mix flour and water together, then add mixture into soup. This will thicken the soup.
  5. 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.
  6. 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.