When the weather in the Windy City becomes really windy, I want something simple, homey, and warming. A tomato soup – this is what I really need now.
Everyone agrees that a tomato soup is so, so, so good in cold days! Perhaps, it is as good as gazpacho in hot summer. Fiery, sometimes spicy, but always delightful, this soup requires nothing more but a piece of good bread. No, no, wrong… The American classic tomato soup is the best when served with a grilled cheese sandwich.
A delicious, buttery sandwich with melted cheese and bright spicy soup – there is nothing better for me today in the whole world.
Well, I guess, I am prepared for cold and windy days…
In a soup pot, heat the olive oil and butter. Add the onions and sauté them for 5 minutes.
Add the garlic and cook for 30-45 seconds.
Add the carrots and spices, stir and cook for 3 minutes.
Add the tomatoes with their juices. Fill one empty tomato can with water and add this water to the pot.
Bring the soup to a boil on high heat. Reduce the heat. Cook for 15-20 minutes.
Remove from the heat. Let it cool slightly. Puree the soup with an immersion blender, a stationary blender or in a food processor. Adjust salt and other spices and herbs.
Add the cream, reheat. Remove from the heat.
Make the grilled cheese sandwiches.
Place approximately 3 slices of cheese between two pieces of bread. Spread some butter on the outer sides of bread slices. Grill the sandwiches on a hot grill or regular pan, turning ones, until golden brown.
Make sandwiches with cheese slices (approximately 3 slices of cheese per sandwich). Spread some butter on exposed sides of bread slices. Grill sandwiches on a hot grill pan or a pan turning ones, until golden brown.
Cut the sandwiches on diagonal. Serve with a bowl of tomato soup.
Cook with pleasure and enjoy the world!