Sauté onions in butter until they are translucent. To borrow Campbell’s slogan, Mmmmm, mmmmm, good.Įase rating: medium (compared to opening a can of Campbell’s cream of tomato)Ħ cups chicken stock (or vegetable stock, if you want to go vegetarian)Ĥ (14.5 ounce) cans diced tomatoes in juiceĢ-3 cups half & half (or 2 cups heavy cream) So what’s the perfect partner for this creamy soup? We like to make grilled cheese panini sandwiches with a stiff sourdough or rye bread, pile on deli ham or turkey, some spinach leaves, and add sharp Cheddar and Colby cheeses to the other fixings. (Using a stick and a half of butter right off the bat, I think the fat-for-flavor category is covered…) I’ve also added in tomato paste to give it more tomatoey goodness. Lately, I’ve been making it with half and half instead of the suggested heavy cream-but you decide how much fat you want in your soup. I guess it’s become MY most requested recipe, too! The owners were happy to share the recipe, as it was a wildly popular item, but said in a very world-weary voice, “Please tell your readers to try one of our other 200 soups that rotate on the menu now and then…” I’m glad they were in a sharing mood, because every time I’ve served this soup, it’s been a smash hit with the soup slurpers at our table. Paul Pioneer Press, and it was my job to get it for her. The soup recipe was requested by a reader of the St. ![]() I got this flavorful recipe from a restaurant in Stillwater, Minnesota called “Savories,” a delightful little place that has since closed. Grilled cheese and tomato soup lovers will welcome this tomato bisque recipe-it’s leaps and bounds above a can of Campbell’s.
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