The classic Vietnamese Banh Mi and the classic American Hot Dog have a lot of similarities. They both often use ground meat of questionable origin, often include a pickled garnish, and are served on a long split bun. For fans of both sandwiches, many people […]
Because the hubbs had been joansin’ for some, and since I’d been looking for any excuse to use my new immersion blender, I decided to make tomato soup! Now I’m sure you’re thinking to yourself “Who needs a recipe to make grilled cheese??” Well the secret here lies in the Worchestershire and the Laughing Cow Cheese! Give this combo a shot and we’re confident this will become one of your go-to rainy day meals.
- 1 35 oz can of peeled plum aka roma tomatoes
- 1/2 white onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup merlot – you know the rule here, use one you’d drink
- 1/4 teaspoon of each of the following:
- fennel seed
- crushed red pepper flake
- salt and pepper enough to season your garlic/onion mixture with it as well as the soup itself
- 2 teaspoons splenda (you can substitute sugar if you’d like)
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- fresh basil and sour cream for garnish (obviously, both are optional but i feel it really adds depth to the soup)
- Pop open your tomatoes and carefully empty contents of can into a non-reactive bowl (plastic or glass but no stainless steel here – tomatoes and metal are arch-enemies) .
- Crush the tomatoes with your hands. Make sure as you crush each tomato it is submersed in the liquid, otherwise you’ll end up with tomato seeds in your eye and on the ceiling.
- Preheat a medium saucepan and add in your olive oil. Let it heat up for a minute or two on medium heat and add in your garlic and onions. Season with salt and pepper and saute for about 5 minutes.
- Add in your crushed tomatoes. (I find that the best way to do this is to use a ladel rather than just dumping the bowl into the saucepan. I don’t want to wear tomato sauce – I mean, I am into fashion and all but let’s face it, tomatoes are not, nor will they ever be the new black…)
- Add in your 2 bay leaves, splenda, additonal spices and your red wine.
- Reduce heat to simmer and let it go for about 30 mins, stirring occasionally.
- Take your immersion blender and go to town until you reach the consistency you like.
- Before serving, accessorize: top with a dollop of sour cream and a chiffonade of fresh basil.
Grilled Cheese Ingredients:
- 2 slices low carb bread (Pepperidge Farm makes a good one) or, use whatever bread you darn well please.
- 1 Kraft Single
- 1 Laughing Cow Light Original Swiss wedge
- 1 slice provolone
- A few drops of Worchestershire
- About 1 tbs. room temperature butter
Grilled Cheese Directions:
- Preheat a small skillet on medium heat and apply non stick cooking spray to coat pan. Butter one slice of bread and add to the hot pan, butter side down.
- Add your Kraft Single and provolone cheeses to the top of the cooking bread.
- Spread the inside of your second slice of bread with the Laughing Cow cheese. Add a few drops of Worchestershire and place on top of the first slice in your pan.
- Butter the top of your second slice while the sandwich cooks, wait a few and flip.
- All in all, cook about 2 mins per side or until nicely browned. Slice on a diagonal and serve along side your yummy tomato soup!
- To chiffonade basil – tear the leaves from the stem and lay them on top of each other and roll them up. Take your knife and run it through the leaves to create little ‘ribbons’ of basil.
- If you don’t have an immersion blender or you simply don’t want to use one, this soup is just as awesome without it. Call it “rustic italian style” and you’re done.
- To liven up dried spices, pour the contents into your hand and sort of mash with your thumb to arouse the odors and make for deeper flavor.