Favorites lately in my house have been soups. We spend so much time during the week going to practices for sports and collecting kids on various fields, that soup for dinner is comforting and hits the spot with a nice chunk of bread and a salad on the side.
One of my son's pick's this week was Fresh Tomato Soup with Grilled Cheese & Pesto Sandwiches.
Dipping the sandwiches in the soup made the meal and brought me back to my childhood. I loved tomato soup and grilled cheeses when I was growing up.
I found the recipe for the soup in my old trusty Betty Homes & Gardens Cookbook. It's my go to cookbook for the basics. I had some very ripe tomatoes that needed to be used so I threw them in the pot along with the following list of ingredients:
3 medium tomatoes, peeled and quartered, or one 14 1/2 oz. can tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion
1/2 cup celery (I left this out)
1/2 of a 6 oz. can tomato paste
2 T snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules ( I uses a cup of Pacific brand chicken broth)
2 teaspoons lime or lemon juice
1 teaspoon sugar
Few dashes bottled hot pepper sauce
In a large saucepan combine fresh tomatoes or undrained canned ones, water, onion, celery, tomato paste, cilantro, bouillon, lime or lemon juice, sugar, and hot pepper sauce. Bring to a boil and reduce heat. Cover and simmer about 20 minutes. Cool slightly. Place half of mixture into a blender and mix. Cover and blend til smooth. Repeat with remaining mixture. I prefer using my immersion blender, but do what you prefer. Keep warm on stove as you make your grilled cheeses. Serve with a side salad and enjoy!
Enjoy this beautiful fall weather.
Best,
Donna
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