Search Posts
Recent Posts
- Christopher Buonanno running for Cranston City Council, city-wide April 27, 2024
- Rhode Island Weather for April 27, 2024 – John Donnelly April 27, 2024
- Eat, Play, Learn: Summer opportunities fair for Providence – TODAY April 27, 2024
- Caitlyn Clark and breaking the glass ceiling for women in all sports – John Cardullo April 27, 2024
- In the news… your quick look at the week ending April 27th April 27, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
We Cook! Tomato Soup and Grilled Cheese on Sourdough
By Anthony Salemme
Soup serves 4-6
Yes, it may be the tail end of summer, but there will be plenty of chilly days ahead.
There is nothing more comforting than a good soup and sandwich to warm yourself.
I used yellow tomatoes that I preserved from last summer’s garden, but you can substitute regular canned plum tomatoes.
3 pounds yellow tomatoes, roasted and skinned or 1 28-ounce can plum tomatoes
1 medium onion, sliced
2 cloves garlic, peeled and sliced
2 ribs celery, chopped
1 carrot, peeled and chopped
1 sprig fresh tarragon or 1 teaspoon dry tarragon
1 ½ cups heavy cream
1 cup tomato juice
4 Tablespoons butter
salt and pepper
In a medium stock pot or Dutch oven, melt the butter until it just starts to brown, then add the onion, garlic, celery, and carrot. Cook until tender about 7 -8 minutes.
Next add the tomatoes with the juice and simmer for 25 minutes until everything is tender.
Add the cream and tarragon and with a immersion blender, blend until smooth.
Return to the heat and add the tarragon and simmer for another 20 minutes.
For the grilled cheese sandwich bread I used buttered sourdough, gruyere, swiss and raclette cheese.
(SEE PRINTABLE VERSION, BELOW)
_____
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
_____