So one of the things I’ve always wanted to make is soup. It’s starting to get cold and nothing fills and warms you up better than a hearty veggie soup. As I’ve never made one from scratch, it seemed tomato soup would be the easiest.
Also, I don’t really know the difference between a food processor and a blender, so when it was called for, I just used my Hamilton Beach single serve blender. The only issue was that the soup was still very hot and it needed ventilation otherwise the top would pop off. The slide back hole on the travel lid wasn’t much help because the soup would splash out and burn you. I found occasionally lifting the corner of lid to let steam escape before replacing it back as great way to help the ventilation. This isn’t something I would say can be done every time. If you’re looking to make soups on a continuous basis, investing in a blender would be your wisest option. [Yes, I too will invest in one. Just have to do a bit of research.]
Because the pureeing was done in increments due the Hamilton not being large enough to fit all of it inside, I poured the mixture into a separate pot before returning it to the original for one last heating. The grilled cheese croutons are not gluten-free, but everything else is. After the last grilled cheese gluten-free sandwich I tried making in my Green Chef story, I decided to not risk it until I found a more stable option.
This recipe is not mine [obvi!] but from Chungah of Damn Delicious, who originally adapted this recipe from Tracey’s Culinary Adventures and Ina Garten.
Before leaving you with these images to salivate to, I want to thank Brandy of Nutmeg Nanny and Gina of Running to the Kitchen. Theses ladies hosted an event at the FujiFilm Wonder Photo Shop in New York on Saturday focused around shooting professional quality images on your phone or instax camera. I tested out their tips and tricks this weekend, and am pleasantly surprised with the difference a few adjustments can make. So, a huge THANK YOU to you both (and FujiFilm of course!)
Soup
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes
1/2 cup heavy cream
1 tablespoon brown sugar
3/4 cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves, for garnish
For the grilled cheese croutons
1 tablespoon olive oil
4 slices wheat bread
2 tablespoons unsalted butter, softened
4 ounces shredded sharp cheddar cheese
How-to
Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and place remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf. [Tillie’s note: Everyone’s stove is different as are the pots being used. My simmer took closer to 20 minutes. Just keep an eye out and figures out what works best for you.]
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
Serve immediately with “croutons”, garnished with parsley. [Tillie’s note: I served only my portion to photograph, but saved the rest in mason jars.]