There is only one person that I know that doesn’t like Tomato Soup and it happens to be my best friend Daniela
Why Daniela? Why?
Well, I asked her one day. The reason is because on this day I happened to be making tomato soup and was talking about how it was just a great soup especially with grilled cheese. How can you not want to dunk a super crispy, cheesy, gooey grilled cheese sandwich into a hot bowl of tomato soup. Well Daniela’s reply was ….
“It just tastes like watered down Tomato Sauce!”
Ok, I do get that point in some small strange way but still how can you not love tomato soup. Even a little bit? Just a teeny tinny little bit?
This is defiantly not the tomato soup that perhaps you used to get out of a can. Do you know the Cambell’s Soup can that I am talking about? The one that when you took the lid out and turned upside down and even shook it a few times it would not even move in the same manor that Ketchup in a glass bottle is next to impossible to come out until it finally does but in one giant wave of way too much. Seriously those were the worst bottles ever invented for Ketchup EVER and what amazes me is that sometimes you go places and there it is, the damb Glass ketchup bottle (ALWAYS FULL OF COURSE) and you just know its going to be that same experience. Good thing I am a mayo Person.
Anyways, back to the tomato soup can. So then it finally slides down the sides of the tin can and makes that slurping sound, in the same way that jar of Cranberry sauce does at Christmas with the can indents still around the side.
Ya, well this is not that kinda tomato soup.
And by no means am I putting down Cambell’s but if I am ever going to convert my best friend into one day perhaps liking a tomato soup, it better be a freaking good one and I think this might do the trick
So here I am thinking to myself, what will make her like it …. She is Italian so lets add some Italian Ingredients
- Mini Boccocinni – Who can Resist mini melting balls of mozzarella cheese? No one!
- Fresh Basil – An Italian Lovers Must
- Pesto – Another Italian Classic
With these three things it has to be the key. Right?
Even if she doesn’t like Tomato Soup I know you are going to love this recipe. And if you feel like it make a grilled cheese because they are a perfect partner. I made mine with some spicy homemade Kimchi and it couldn’t of been better.
Maybe if Gordon Ramsay fed it to me …
And if you don’t like Tomato Soup, although I find that hard to believe if you are reading this blog, then turn this recipe into some pasta. It kinda is Pasta sauce isn’t it? Wait, scratch that though. No, no its not
Enjoy!
- 3 Tbl. Onion, Diced
- 2 Tbl. Carrot, Diced
- 1 Clove Garlic, Minced
- 1 14oz Can Fire Roasted Tomatoes
- 1/2 Cup Chicken or Vegetable Stock
- 1 Tbl. Parmesan Cheese
- 1 Tbl. Fresh Basil
- 1/4 Tsp. Dried Thyme
- 3 Tbl. Cream
- Chili Flakes (To Taste)
- 6 Bocconcini
- Parmesan (Garnish)
- Cream (Garnish)
- Basil Pesto (Garnish)
- Heat a medium pot over medium heat on the stove. Add 1 tablespoon of olive oil and sauté the onions and carrots until the onions are starting to become translucent, about 5 min. Add the garlic and chilli flakes and sauté until fragrant then add the tomatoes and chicken stock
- Simmer the soup for 5 minutes then transfer to a food processor. Add the basil and parmesan and process on high until smooth. You can leave it chunky if you prefer your soup that way
- Rinse the soup pot out and return to the stove
- Transfer the soup to the pot and simmer over medium low heat until hot then take off the stove and stir in the cream
- Season with salt and pepper
- Pour into two soup bowls and garnish with 3 bocconcini in each, freshly grated parmesan, cream, fresh cracked black pepper and the basil pesto
- Enjoy with a Grilled Cheese!
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