Sunday Soup-athon

Sunday Soup-athon

Roasted Cherry Tomato Bisque

(from Family Circle Magazine February 2012)

• 2 #         Cherry Tomatoes, halved
• 6            Cloves Garlic, peeled
• 3 T         Olive Oil
• 1/2 t.      Salt
• 1/2 t.      Fresh Thyme Leaves, Chopped
• 1/4 t.      Black Pepper
• 1            Can (14.5 oz) Chicken Broth with Roasted Vegetables
• 1 1/2 C   Half-and-Half
• 1 T         Balsamic Vinegar
•               Oyster Crackers (optional)

1.  Heat oven to 425 degrees.  In a large bowl combine tomatoes, garlic, olive oil, salt, thyme and pepper.  Spread onto a large rimmed baking sheet and roast for 30-35 minutes, stirring once.

2.  Spoon tomato mixture and any accumulated liquid into a large soup pot.  Add chicken broth and 1 Cup water.  Bring to a simmer; cook 10 minutes.  Transfer in batches to a blender and puree until smooth. (or use an immersion blender)  

3.  Return to pot and stir in half-and-half and balsamic vinegar.  Cook 3 minutes until heated through.  Do not boil.  Serve with oyster crackers, if desired.

(Makes 4 servings)

The Ultimate Grilled Cheese Sandwich

(from Taste of Home Magazine)

• 3 oz       Cream Cheese, softened
• 3/4 C     Mayonnaise
• 1 C        Shredded Mozzarella Cheese
• 1 C        Shredded Cheddar Cheese
• 1/2 t.     Garlic Powder
• 1/8 t.     Seasoned Salt
• 10         Slices Italian Bread, 1/2" thick
• 2 T        Butter, softened

1.  In a large bowl, beat cream cheese and mayonnaise until smooth.  Stir in the cheeses, garlic powder and seasoned salt.  Spread 5 slices of bread with the cheese mixture, about 1/3 C on each.  Top with remaining bread.

2.  Butter the outside of sandwiches.  In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread in lightly browned and cheese is melted.  

(Makes 5 servings)