Cody’s Zesty Tomato Soup with Herb Cream and Deluxe Grilled Cheese – Comfort with a Kick!
Three young professionals living in Brooklyn…what do they have in common? Well, they’re siblings, they’re in the same industry, and when at all possible, they get together for supper on Sunday.
I have to say, right off the bat, that I’m so very happy that they are all pursuing their dreams in New York. I have known Cody, Jessie and Wyatt since the day they were born, and they have all grown into extremely intelligent, accomplished, caring, beautiful adults. I wish them all the best that life has to offer.
In Brooklyn there’s lots to do and they have many friends…so why do they make time to have dinner together? They do it because it is their grounding point for the week. The meet, eat, laugh and share.
Cody said, “We usually start around 6:00 buying all the ingredients, then spend hours chopping and sautéing and baking and laughing in our small but mighty Brooklyn kitchen…and honestly, we sometimes don’t get the meal on the table till 10:30 at night (the process is so much fun that we never feel the need to rush it). All three of us recognize how lucky we are to have family so close here in New York City, and our Sunday dinners are the way we make time to be a part of each others unique and ever-evolving journeys.
Jessie added, “Wyatt usually buys the wine, Cody scours the internet for the recipe of the night, and I make sure that the Jazz music is in full swing. It’s really a special time for all of us…we are so blessed that we are able to get together week to week”.
I love, love, love that they get together for Sunday supper AND… that they’re young and single. I think that this is an important point. They are not 40 with a family, they are young, and they make time in their hectic, professional lives to gather together and find that grounding moment to start the week around the kitchen table.
There is comfort shared around that table and sometimes comfort food, as well. Cody found this recipe on Epicurious and adapted it to make it her own. I’ve added a few things also and I think that this is a modern, zesty version of the classic tomato soup and grilled cheese.
So the next time you want to change up a classic, try this…and if you want to make it for your family, like I did for our Sunday supper, I’m betting they’re going to enjoy having comfort with a kick.
Make it special, make it Sunday!
Wow! I’ve just found out that Return to Sunday Supper has been nominated for “Best Food Photography on a Blog” by The Kitchn. If you would like to vote for my blog (and I’d really appreciate it), please vote here: http://www.thekitchn.com/best-food-photography-on-a-blog-nominations-the-homies-2012-166623
Zesty tomato soup with herb cream and deluxe grilled cheese
Yield: 6 - 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Comfort with a kick!
4 tablespoons butter
1 sweet onion (1 1/2 cup), finely chopped
2 carrots, peeled and finely chopped
1 pablano pepper (2/3 cup), finely chopped
1/2 jalapeno, (1 tablespoon), finely chopped,
4 cloves garlic, minced
1 tablespoon fresh thyme, leaves removed from stem
1 teaspoon crushed red pepper
1 teaspoon sugar
2 - 28 oz. cans crushed tomato puree
4 cups (32 oz.) chicken broth (you may use homemade chicken stock if you prefer)
1 1/2 teaspoons lemon zest
1/4 cup heavy cream
For Herb Cream:
1/2 cup heavy whipping cream
1 teaspoon rosemary
2 tablespoons lemon zest
For Deluxe Grilled Cheese:
2 slices of sourdough bread per person
Butter, softened (1 tablespoon per person)
4 thin slices pablano pepper, per person
2 slices havarti cheese, per person
Crushed red pepper, to taste
Salt and pepper, to taste
Chopped rosemary, to taste
Please note: If you do not like spicy, use green pepper in place of the pablano and jalapeno peppers. If you like a touch of spice, but not too much, make sure that you don't use the bottom part of the jalapeno where more heat is concentrated. Also, make sure that you don't use more that 1 tablespoon of jalapeno. If you're a spice lover and it just can't be too hot for you, go for it and use more! If you are sensitive, use rubber gloves when chopping jalapeno pepper and please remember not to touch your eyes afterward.
In stock pot, melt the butter and add the onions, carrots, pablano, jalapeno, garlic, thyme, crushed red pepper and sugar. Cover and let the mixture cook till the onion is translucent, about 5 minutes.
Add the crushed tomatoes and chicken broth, cover and let simmer for about 40 minutes. Add heavy cream and lemon zest right before serving.
Since I'm on a mission to reduce salt and there was salt in the chicken broth, I didn't add any, but if you must, now's the time.
For Herb Cream:
In chilled bowl, add whipping cream and with either a whisk or electric mixer, whip the cream, rosemary and lemon zest till slightly thickened.
Ladle the soup into bowls, top with a bit of the herb cream (or serve on the side).
For Grilled Cheese:
Evenly butter the outside of the bread. On inside of bread, layer the pablano, havarti, and sprinkle with crushed red pepper, rosemary and salt and pepper to taste.
Heat a heavy pan and add the sandwiches and grill until golden on each side and cheese begins to melt.