Creamy Tomato and Parmesan Cheese Soup

 
You know it's cold in AZ when there's snow on the mountain in the middle of the day. The scene seemed picturesque. I do declare, it's time for a comforting warm bowl of Homemade Tomato Parmesan Cheese Soup. Pair the soup with a grilled cheese sandwich with a twist or honey beer batter bread. https://www.gimmesomeoven.com/honey-beer-bread/

Tomato Parmesan Cheese Soup
A soup that actually tastes better the next day as the flavors meld. It's quite flavorful with all the spices. The recipe makes about 6-1/2 cups. Pair the soup with a grilled cheese sandwich made with apples and ham. 
Cooking Tip: Use high-quality canned tomatoes, e.g. San Marzano. If unable to find San Marzano brand substitute 2 (14 oz. each) cans diced tomatoes with basil and garlic. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in the day before serving or the day before for flavors to meld but omit the cream and Parmesan cheese until the final stages. Refrigerate and then reheat the soup on a medium-low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as the last step. Do not let the mixture boil. This recipe serves approximately 6 depending on bowl size. It freezes well in freezer Ziploc bags. Thaw soup pouches overnight in the refrigerator.

Ingredients:

• 2 tablespoons butter and 1-1/2 tablespoons 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 (low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, chopped (use the liquid)
• 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
• 1/2 cup heavy cream
• Salt and pepper to taste at end of cooking time if needed

Directions:

• Dice carrots, celery, onions and garlic. In a food processor pulse until finely minced.
• In a soup pot sauté onions, garlic, celery, and carrots in the butter/olive oil combination for 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 the heat down to low, cover and simmer uncovered for 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add it back to the soup pot.
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grilled Cheese with Apples and Ham
Cook's notes: This recipe can be made using a panini grill maker or a frying 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 another piece of bread and cook until cheese is melted.