We are in the middle of March and the calendar show spring – so what the F..K is happening with snow outside our windows? We had planned an easter vacation outside on the terrace with a cold beer and some damn good barbecue….

Of cause we can still fire up in the grill, but it would definitely be more fun if we could stay outside for more than 30 minutes without getting to look like a snowman!

This creamy tomato soup is a favorite of ours on a cold and snowy (normally) winter day. It is quick and easy to prepare and taste is just amazing 🙂

If you are not that fond of chilies, you can leave them out or just add a bit at a time. Regarding the grilled cheese sandwich, it is a first choice as a supplement for the soup, but a good French baguette is also good if you will save some calories from the cheese (we don’t believe in low-fat food – instead we try to go the gym as often as possible :-D).

 

Ingredients (4 servings)

1/2 gallon canned tomatoes

2 tbsp. tomato paste

1 1/2 onion, chopped

3 garlic cloves, chopped

2-3 red chilies, chopped

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. dried rosemary

1 tbsp. butter

1/2 cup cream

Salt

Pepper

 

8 pieces sandwich bread

4 slices cheddar cheese

1 tbsp. butter

 

Sauté the chopped onions, garlic, chilies and dried herbes in 1 tbsp. melted butter, for 3-5 minutes.

Add the canned tomatoes together with  tomato paste. Stir until combined and let cook at medium-low heat for approximately one hour.

Add cream and blend it all into a smooth and creamy mass. Season with salt and pepper. Let rest while making the grilled cheese sandwiches.

Spread one side of the bread with butter. Add one slice of cheese on the un-buttered side of every second bread slice. Top with remaining bread  – the buttered side out. Grill 2-3 minutes on each side. Serve with the slightly cooled tomato soup.

Bon Appétit!

 

Ingredients (4 servings)

5 tomato cans

2 tbsp. tomato paste

1 1/2 onion, chopped

3 garlic cloves, chopped

2-3 red chilies, chopped

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. dried rosemary

1 tbsp. butter

1.25 dl cream

Salt

Pepper

8 pieces sandwich bread

4 slices cheddar cheese

1 tbsp. butter