TOMATO SOUP with GRILLED CHEESE by Amber
1 large can (800 gr) whole tomatoes
5-10 Piccadilly or cherry tomatoes, (skin removed by dropping in boiling water for 30 secs then peel)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1 small to med onion, chopped fine
3-4) cups chicken or veg stock, divided
Salt and black pepper Deseed tomatoes reserving all liquid. (Easy to do over a strainer.)
Roast for 15 minutes at 400 degrees but do not burn!
Heat oil and butter in pan, and add chopped onions and sauté until soft. (you can add broth if there seems to be too little fat.)
When onions are soft, add flour and butter and make roux by whisking.
Once flour is “cooked,” add 2-3 cups of broth slowly whisking the whole time. The soup should seem slightly thick.
Add tomatoes, salt and pepper.
Simmer until flavors have fully combined – about 20-30 mins. Use immersion blender to fully blend soup. If soup looks too thick or tastes too rich, add the rest of the broth until desired consistency and re-blend.
Serve with your favorite grilled cheese.
I made two: classic cheddar and another with mozzarella and cime di rapa/ broccoli rabe