To celebrate National Grilled Cheese Month I set up a grilled cheese bar loaded with marinated grilled mushrooms, assorted cheese like gouda, provolone and aged Parmesan and a platter of arugula, tomatoes, sliced yellow squash and fig spread along with a meat board of prosciutto and salami and assorted breads.
Wait until you dip your grilled cheese sandwiches into Charlotte soup. Comfort all around.
Creamy Tomato Soup
Makes 4 servings
Charlotte Abrams
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 (28-ounce) can whole San Marzano tomatoes
1 ½ cups vegetable broth
½ cup heavy cream
1 tablespoon sriracha
1 tablespoon minced fresh oregano leaves
4 ounces fresh goat cheese, crumbled
Sea salt and freshly ground pepper
Directions
- Heat oil in a large, heavy-bottomed Dutch oven over medium heat. Cook onion until soft, about 5 minutes. Add garlic and cook until fragrant. Add tomatoes with their juices, broth, cream, sriracha, and oregano.
- Bring to a simmer and cook until thick, about 30 minutes. Stir in goat cheese until melted. Use an immersion blender to blend soup until smooth, or transfer to blender in batches. Season with salt and pepper and serve.
