Creamy Paremsan Tomato Soup with Grilled Cheese, Apple and Ham Sandwiches

Minnesota and much of the country is experiencing very cold temperatures this week. I do declare it's time for a bowl of soup to melt winter's chill. 

In Hackensack, MN today recorded early temp. -26 below!

Creamy Parmesan Tomato Soup is the perfect remedy. Pair the meal with a cheese grilled sandwich with a twist.  

Skip the canned stuff-homemade is always better

Cook'd Notes: The combination of diced carrots, onions and celery sautéed in a butter/olive oil is known as mirepoix. This is one of those recipes that actually tastes better the next day for flavors to meld. It's quite flavorful with all the spices used. The recipe makes about 6-1/2 cups.
Cooking Tip: Use high quality canned tomatoes e.g. San Marzano. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in day before serving or the day before for flavors to meld but omit the cream and Parmesan cheese. Refrigerate and then reheat soup on medium low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as a last step. Do not let the mixture boil. 
Ingredients:

• 2 tablespoons butter and 1-1/2 tablespoon olive oil
• 1 medium onion, diced about 1 cup
• 3/4 cup each diced celery and carrots
• 3 minced garlic cloves
• 4 tablespoons flour
• 4 cups chicken broth (fat free-low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, drained and chopped
• 2 tablespoons  tomato paste
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon dried basil or 1/4 cup diced fresh basil
• 1/2 teaspoon each oregano and thyme
• 1/4 teaspoon each marjoram and parsley flakes
• Dash of red pepper flakes
• 1 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• salt and pepper to taste at end of cooking time

Directions:

• In a soup pot saute onions, garlic, celery and carrots in the butter/olive oil combination about 3-4 minutes.
• On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf and all the spices.
• Bring to a boil and then turn heat down to low, cover and simmer uncovered 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add back to soup pot (I left some little pieces in soup mixture so not entirely smooth but that was a personal preference).
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grilled Cheese Apple and Ham Sandwiches are the perfect pair for a bowl of homemade soup.

Cook's notes: This recipe can be made using a panini grill maker or a fry pan.
Ingredients:

• Hearty grain bread
• Slices of deli ham
• Honey mustard
• Sharp cheddar or white cheddar cheese
• 1 Granny Smith apple cut into thin slices

Directions:

• On one side of bread spread honey mustard
• Add cheese, 2 apple slices and ham
• Top with other piece of bread
• Bake until cheese is melted