We Cook! Native Tomato Soup and Grilled Cheese on Sourdough – Anthony Salemme

By Anthony Salemme

Native tomatoes overflowing! Here is a great way to use them for fresh tomato – soup!

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.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com