Homemade tomato soup and grilled cheese is a new thing for me – in particular, the homemade part. I’ve typically been an open a can of Campbell’s Tomato Soup, add milk, and heat it up on the stove kind of person. But this homemade version is one million light years ahead of the canned stuff.
I can’t get enough of cheese crisps. In Caesar salads. Or as a snack. I have Ina Garten to thank for this cheese discovery.
She’ll serve parm reg cheese crisps as hors d’oeurves with drinks. I can’t think of anything more perfect. She’ll take shards of parm reg, too, and serve those on their own with sea-salted Marcona almonds, citrus-marinated olives, or other ridiculously tasty snackables.
Make them tonight with that hunk you have in your fridge right now. You can find the recipe here.
Cheddar cheese, like parm reg, is perfect for crisp-izing. Take a tablespoon or so of the shredded cheese, throw spoonfuls on parchment paper in a hot oven, and you have cheddar cheesy chips to snack on.
This recipe was inspired by Ina Garten’s Easy Tomato Soup with Grilled Cheese Croutons.
Here, I wanted to find a way to incorporate sun-dried tomatoes. I could eat one after another, especially the tomatoes marinated in oil and herbs. This soup, with the sun-dried tomato flavor, is a welcome tomato punch to the mouth.
Cream-of soups are so versatile. You’re taking an ingredient you love – and really, it could be anything – and enveloping it in heavy cream, butter, and giving the flavors time to deepen on the stove top. Hankerings has posted a few of its favorite cream-of soups, including Cream of Chicken Soup with Crispy Chicken Skin and Mushroom Forager’s Soup.
Next cream-of soup on deck? A cream of bell pepper soup, which I have very high expectations for. Check back soon!
I N G R E D I E N T S
- 1 28 oz. can San Marzano tomatoes
- 8 sun-dried tomatoes in oil and herbs, roughly chopped
- 1 cup heavy cream
- 1 / 2 white onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons sherry
- 1 tablespoon red wine vinegar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1 / 4 cup basil, chopped
- 2 tablespoons butter, salted or unsalted
- Olive oil, as needed
- 1 / 2 cup cheddar cheese, shredded
D I R E C T I O N S
- Preheat the oven to 350*.
- Add the butter and olive oil to a medium-sized saucepan. Heat until the butter is melted, and add the onion. Saute for 3 to 4 minutes until the onion becomes translucent. Add the garlic, and saute for an additional 1 to 2 minutes.
- Open the can of tomatoes, and crush each tomato with your hand into the onion & garlic mixture. Be mindful of the tomato juices – they are likely to spray as you crush them. Add the remaining tomato sauce from the can into the pan as well.
- Add the chopped sun-dried tomatoes, heavy cream, salt, pepper, basil, sherry, red wine vinegar and sugar. Heat until just-simmering, then turn off the heat.
- In a food processor, pour the soup until just below the liquid line. Pulse until nearly smooth. Puree the soup in batches, adding the soup back into the pot as you go along.
- Once the whole batch has been pureed, bring the soup to a near-boil, and simmer for 15 minutes or so, until the soup is reduced slightly.
- To make the cheese crisps, line a baking sheet with parchment paper. Place tablespoon-sized piles of the cheddar cheese 2 inches apart. Bake for 8 minutes or so, until the crisps have seized and are slightly browned. Remove the crisps from the oven an allow to cool.
- Plate the soup, topping each bowl with 2 of the cheddar cheese crisps. Enjoy hot.