Soup Sunday is back!
Sunday, March 9, 2014
It has been far too long since we've had a Soup Sunday in this house
so we brought it back today! And I think it may be the best yet...
Tomato soup is hands down my favorite soup of all time but I wanted to kick it up a notch. So what do we need? Bacon. And maybe a little something else? How about some grilled cheese croutons. With more bacon. Yes and yes.
What you need...
For the soup,
3 pints (6 cups) cherry tomatoes
3 tbsps olive oil
1 tsp salt
1/2 tsp pepper
2 tbsps unsalted butter
2 garlic cloves, minced
1 cup onion, chopped
1 28oz can diced tomatoes
4 cups chicken broth
1/2 tsp thyme
1 cup whipping cream
4 slices of bacon
For the croutons,
1/4 cup unsalted butter, softened
1/4 tsp thyme
Slices of bread
Slices of cheddar cheese (or whatever cheese you prefer)
3 slices of bacon, cooked & cut into small pieces
What you do...
Heat the oven to 400°. Combine the cherry tomatoes, 2 tbsps of the olive oil, salt and pepper in a bowl. Spread them in a single layer on a baking sheet and roast for 35-45 minutes. They should be shriveled with brown spots.
In a large pot, cook the 4 pieces of bacon until crispy. Remove the bacon pieces from the pot (leave the fat!), chop finely and set aside. Add butter and remaining olive oil to the pot and melt over medium heat. Add garlic and onion to pot and cook those down until softened, about 6 minutes. Add the canned tomatoes with the juice, chicken broth, thyme, your finely chopped bacon, roasted tomatoes and any liquid from the baking sheet. Bring the mixture to a boil and then reduce heat to simmer, partially covered, for 40 minutes.
Use a food processor or blender to puree the soup until smooth. Always be careful when blending hot liquids!!! Mine totally exploded in my face today. Pretty sure some got in my beer. Not cool.
Return soup to the pot on low heat and stir in cream. Add salt and pepper and your soup is ready!
Now for ze croutons...
Heat a large skillet over medium heat. In a small bowl, combine the butter and thyme. Spread this on your slices of bread. I used a baguette for ours but choose any bread of your preference.
Place the bread on the skillet, butter side down, and top with cheese and pieces of bacon. Place piece of bread on top, with butter facing out, and cook these about 3 minutes each side. You can cover the skillet to make the cheese melt a little faster as well.
Once your grilled cheeses have cooked and cooled a bit, chop them into small pieces to make your croutons. When your soup is ready, place some croutons on top and be prepared to stuff your face. This combo is so friggin' delicious.
While I was chowing down on this bowl of amazingness, Hadley was doing some chowing down herself. On ribs.
She loved it. We had to pry the bone out of her hands. And why we didn't get her naked before this messiness began is beyond me. But she thoroughly enjoyed it!!
I hope you all had a wonderful weekend and got some warm weather like we did.. FINALLY! We even made it to the park.. it was so nice to get out of the house and feel the sun on our faces!!
Apparently it's supposed to snow again this week so here's to the no-snow dance and more sunshine. PUHLEASE.
Recipes were developed from Spoonful.