Last week I made Food&Wine’s Cheese Grits Soufflé with Mushroom Gravy. But because I’m lazy, I skipped the soufflé part and served the mushroom sauce (with added celery because I had it) over creamy grits I had frozen.
It was tasty, but very rich so the remaining onion/mushroom cream sauce sat in the refrigerator, awaiting another opportunity to give me acid reflux.
Then Friday I was trawling through Dahlia Bakery cookbook and noticed the section on tomato soup and grilled cheese. Tom’s soup looked delicious! and since I wouldn’t be in Seattle any time soon, I decided it would be dinner. The list of ingredients included onions AND cream and hold on...didn’t I already have those two in the refrigerator?
I opened up two cans of San Marsano tomatoes, then realized they equaled 7 cups (not 5), so all the ingredients needed to be increased.
This meant I sautéed another onion to add to the leftover mushroom sauce and added a few organic carrots because who doesn’t love carrots.
Then, instead of water. I used 1.5 Cups of Mr. T’s Bloody Mary mix.
I added harissa instead of pepper flakes and dried thyme, basil and oregano instead of fresh because I had no fresh anything.
I poured in the last dregs of heavy cream so I have no idea how much that equaled, but it certainly wasn't 2/3 C.
I cooked, pureed and toasted tiny slices of Panera’s Asiago baguette to float on top. Then I tasted.
Good Grief...this was one of the best tomato soups I’ve ever made.
Ever. Ever.
And I have no clue if I can reproduce it.
It was tasty, but very rich so the remaining onion/mushroom cream sauce sat in the refrigerator, awaiting another opportunity to give me acid reflux.
Then Friday I was trawling through Dahlia Bakery cookbook and noticed the section on tomato soup and grilled cheese. Tom’s soup looked delicious! and since I wouldn’t be in Seattle any time soon, I decided it would be dinner. The list of ingredients included onions AND cream and hold on...didn’t I already have those two in the refrigerator?
I opened up two cans of San Marsano tomatoes, then realized they equaled 7 cups (not 5), so all the ingredients needed to be increased.
This meant I sautéed another onion to add to the leftover mushroom sauce and added a few organic carrots because who doesn’t love carrots.
Then, instead of water. I used 1.5 Cups of Mr. T’s Bloody Mary mix.
I added harissa instead of pepper flakes and dried thyme, basil and oregano instead of fresh because I had no fresh anything.
I poured in the last dregs of heavy cream so I have no idea how much that equaled, but it certainly wasn't 2/3 C.
I cooked, pureed and toasted tiny slices of Panera’s Asiago baguette to float on top. Then I tasted.
Good Grief...this was one of the best tomato soups I’ve ever made.
Ever. Ever.
And I have no clue if I can reproduce it.