I feel like you can't truly enjoy a grilled cheese without a good bowl of tomato soup. However, for a sandwich as grown up and complex as the prosciutto and peperoncini grilled cheese, you need a tomato soup that's kicked up a few notches to go with it. Look no further than this recipe.
I have a great tomato bisque recipe in my repertoire already, but decided it was a bit too heavy to serve alongside a sandwich whose main ingredient is cheese. This recipe is just rich enough with a touch of low fat milk and some great bold flavor from a variety of herbs, fire roasted tomatoes, and lemon juice. I will be honest that when I found the recipe that this one is based on, I was totally skeptical about the lemon juice. Seriously though, it's the secret ingredient that really takes this soup from good to special.
Pureeing the soup at the end is what gives it some great thickness and a velvety texture. It's the perfect soup to pair with a sandwich for a filling dinner or, sprinkle in a little shredded Parmesan or Gruyere cheese and serve with crackers for a comforting lunch.
- 1 Tbs. extra virgin olive oil
- 2 cloves garlic, minced
- 1 (28-oz.) can crushed tomatoes
- 2 (14.5-oz.) cans fire roasted tomatoes
- 3/4 tsp. onion powder
- 1 tsp. dry thyme
- 1 tsp. dry basil
- 1/4 tsp. red pepper flakes
- 2 tsp. dried parsley flakes
- Juice of 1 lemon
- 2 1/2 cups vegetable stock
- 1/2 cup 2% milk
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
Heat the oil in a large Dutch oven or soup pot over medium heat. Sauté garlic for about 30 seconds, stirring constantly.
Add canned tomatoes, herbs, lemon juice, and stock and simmer on low heat stirring occasionally. Add milk to soup, and return to a simmer for about 10 minutes, stirring occasionally.
Stir in salt and pepper and remove from heat. Use a blender or immersion blender to purée the soup until almost smooth.
Serve warm with grilled cheese sandwiches, crackers, or desired toppings.
Adapted from original recipe by Dancing Carrots.