Cream of Tomato Soup with Souffléed Cheese Toasts

Cream of Tomato Soup with Souffléed Cheese Toasts
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 2 ½ tablespoons butter
  • freshly ground black pepper
  • 1 ½ cups milk
  • 1 cup sharp Cheddar cheese
  • 1 celery
  • 1 ½ teaspoons dried basil
  • 4 slices bread
  • + 12 more ingredients
    • 2 ½ cups vegetable stock
    • 2 tablespoons all-purpose flour
    • 1 teaspoon Dijon mustard
    • sea salt
    • 1 teaspoon scallion or shallot
    • 1 egg
    • tomato paste
    • cayenne
    • pinch ground cloves
    • 2 15-ounce cans diced tomatoes in puree or juice
    • 1 onion
    • pinch baking soda

1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network