Beach Bar Tomato Soup Recipe 43

Steps:

• Saute onion in butter in a large saucepan or soup pot until translucent. Add Cream cheese and stir until fully melted and creamy. Stir in tomatoes and soup, add milk or half and half. Heat on low, stirring occasionally, until heated through. Ladle into bowls and top with croutons and shredded mozzarella It makes a lot but freezes well. This tastes better the longer the flavors can mingle.

Steps:

• For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
• For the grilled cheese: Heat a large skillet or griddle over medium heat.
• Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
• Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.

Steps:

• In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
• Stir in cream; cook until heated through and serve.

Steps:

• Mix all ingredients and pour into a greased and floured 16 x 20-inch pan.
• Bake at 350 degrees F for 20 minutes.

Steps:

• Heat oven to 425.
• Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
• Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
• Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.