Tomato Soup and Saint-André Waffled Grilled Cheese Sandwiches
Description
Faced with an abundance of seasonal farm-grown produce, I couldn’t resist making this fragrant soup to celebrate the season. Sweet, tart, and earthy, this bisque offers a warming blend of heirloom tomatoes, cream, and fresh herbs. Serve it with crunchy, waffled grilled cheese sandwiches on the side. —Feed Me Dearly
Ingredients
- 1 small diced onion
- 6 tablespoons butter, divided
- 1 teaspoon salt
- 1/2 tablespoon fresh, chopped oregano
- 2 pounds heirloom tomatoes, chopped
- 4 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 teaspoon ground cloves
- salt and freshly ground pepper, to taste
- 12 ounces saint-andré cheese, chilled
- 16 slices of white sandwich bread
- 4 ounces butter
Directions
- In a large pot, sauté the onion in 4 tablespoons of the butter, and add the salt and oregano until translucent, about 4 minutes.
- Add in the chopped tomatoes and chicken broth and bring to a simmer.
- While the tomatoes and broth come to a simmer, prepare a roux in a separate small saucepan. Melt the remaining 2 tablespoons of butter, then add the flour. Stirring for a few minutes until the flour just starts to brown.
- Add the cream and half-and-half, stirring constantly until just simmering. With the heat on low, cook the mixture for 20 minutes, covered. Add the mixture into the pot with the tomatoes.
- Add the ground cloves and purée the soup with an immersion blender.
- Season to taste with salt and freshly ground pepper, and serve with the waffled grilled cheese sandwiches.
- Note: If the tomato soup ends up separating, just re-blend it with your immersion blender.
- Cut the chilled Saint-André cheese into 1/2 inch to 1/4 inch slices and divide it evenly between it in between the half of the slices of sandwich bread. Top each cheesy half with another slice.
- Butter each side of the sandwich and grill it inside a waffle iron until the bread is nice and golden, about 2 minutes.
