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Because nothing is better than great food... except enjoying it with someone special!


Grilled Tomato Soup


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Tomato soup and grilled cheese -- a timeless classic. We grilled the tomatoes to add a mild smokey flavor to the soup, already tangy from the lemon and balsamic vinegar. Since we're still adjusting to the bitterness of winter, we served the soup warm but this is one that also tastes great as a cold summer soup. 
We made a simple grilled cheese with whole wheat bread, lacey swiss and thin-sliced honey ham. Grilled to perfection, it's the perfect thing to dip in this creamy tomato soup!

What you'll need:
-6 beefstake tomatoes
-2 cloves garlic, minced
-1 small white onion, minced
-1 cup vegetable broth
-1/4 cup dry white wine
-1/2 tsp. salt
-1/2 tsp fresh ground pepper
-1/2 tsp. oregano
-3 sprigs fresh basil, chopped
-juice from 1/2 lemon
-2 tbsp. cream cheese
-1 tsp. basalmic vinegar
-2 tbsp olive oil
-shredded parmesan for topping 

What to do:
Preheat the grill to a medium-high heat.
Halve each tomato and scoop out most of the seeds. Brush each side with olive oil and place face-down on grill for roughly 10 minutes, or until slightly charred. Flip and let tomatoes continue to grill for 5 more minutes.

In a large pot add 1 tbsp. olive oil, onion and garlic and cook over medium heat for 5-10 minutes, or until onions start to brown. Add tomatoes, broth, wine, salt, pepper, oregano and cover. Cook over low heat for one hour.

After one hour, remove half the soup and blend (or use immersion blender). Return to pot and add lemon juice, vinegar, cream cheese and basil. Mix until well blended. Cover and keep over low-medium heat for 10 minutes. Sprinkle with parmesan before serving.

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