Cure for the winter blues - Homemade Tomato Soup, Grilled Cheese and Tempranillo
02/17/2021
Cream of Tomato Soup, Grilled Cheese and Tempranillo
Cure for the winter blues
With all of this winter weather, nothing sounds better than a big bowl of tomato soup, a toasty grilled cheese, and a glass of wine after a long snow day. Canned tomato soup is classic, but homemade cream of tomato soup with bacon is heartwarming magic. Tomato soups need a wine high in acid with lighter tannins, and my favorite wine to drink with this recipe is Tempranillo. Our VanArnam Tempranillo has strong acids and a bit of oak flavor which highlights the subtle bacon in the soup.
This scratch made tomato soup is a year round family favorite originally taken from Saveur Magazine. Served with your favorite grilled cheese sandwich and garnishes, this soup pleases any time of year, any day of the week.
* If you're feeling adventurous try adding roasted poblano peppers before you puree and topping with pepper jack cheese for a spicy kick.
Or, toss in a chunk of brie cheese after pureeing for an extra creamy soup! Let the brie melt, then scoop out the rind after 3-5 min.
Cream of Tomato Soup
Yield: serves 4-6
Ingredients
4 slices thick-cut bacon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf1
1⁄4 cup heavy cream
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, or herbs of choice to garnish
Instructions
Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
Post By:
Kaela