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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Cream of Tomato Soup and “grilled cheese”

October 10th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, Side Dishes, Snack, Soups & Bisques, Summer, Summer Recipes, Tips, Travel, Travels, Vegetarian

Cream of tomato soup with <a href=cheese quesadilla ” width=”300″ height=”225″ />On these chilly evenings, I crave comfort foods like this fresh version of cream of tomato soup with grilled cheese quesadilla and jalapeño relish.

If you haven’t already picked all your tomatoes, these are the final days of the tomato harvest on the North Fork. Even if they are green, you can let them ripen on the window sill or make green tomato soup or salsa.

Ingredients and instructions
Sauté the following ingredients in 1/8 cup of EVOO, until slightly browned.
1/4 cup of chopped red pepper
2 tablespoons of chopped white onion
2 tablespoons of chopped celery
1 clove of garlic
1/2 teaspoon of salt
Red chili flakes

Lastly add
1 cup of your favorite tomatoes and additional salt and seasoning like celery salt or pimenton and sauté lightly
Then add
2 cups of seasonedfork garden stock
Use emersion blender to purée
Lastly add
1/4 of heavy cream or half and half

Serve hot with your favorite green garnish like Basil or cilantro.

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