My son and I have been sick for the past couple of days so I figured I'd try a nice soup recipe. Since I am obsessed with my newest cookbook addition I decided to make Fabio Viviani's Tomato Soup and Grilled Cheese.
It sounded simple enough. This is what I used for the soup.
It might be a big cooking no-no but I absolutely love the pre-chopped garlic. So much easier and it last so much longer than regular garlic. I can also highly recommend GFS's chicken stock. Obviously homemade is the way to go but as far as store bought brands go, this is by far the best one I have ever tried.
The soup itself was super easy to make. Melt the butter, add the chopped onion and garlic, sautee until tender. Add tomatoes and chicken stock. Cook down for about 45 minutes. Of course I couldn't find all the parts for the immersion blender so I ended up pureeing it in batches in a food processor. I then returned it to the pot and added some cream, salt and pepper. Done! I had a lil helper in the kitchen today too which made it even more fun to cook.
The grilled cheese was delicious. I used a panini maker but I am sure it'll be just as easy in a regular pan.
I decided to use Havarti instead of cheddar. It is so creamy and delicious and works great for a grilled cheese. I also used Swedish mustard instead of dijon. It is less tart and just has more flavor. No bias here ;)
Soup
2 Tablespoons butter
1 red onion, finely chopped
4 garlic cloves, chopped
Three 28oz cans crushed tomatoes
5 cups of chicken stock
1/2 cup of heavy cream
Kosher salt and freshly ground black pepper
Fresh basil leaves (optional)
Sandwiches
Eight 1/2-inch thick slices white sandwich bread
4 teaspoons Dijon mustard
1/2 cup grated Parmesan cheese
1/2 pound cheddar or American cheese
Butter, softened
Enjoy!
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