This used to be one of my favorite quick lunches, using Campbell's tomato soup. While sitting in the dentist's chair this morning, I started to daydream about this lunch and continued to do so while driving home. I recalled the excellent tomato soup that my son Tim and I had at Los Caneros in San Antonio after he came home from Iraq.
Grilled cheese and tomato sandwich, using excellent local bakery crusty Italian bread, NY State horseradish white cheddar and thin sliced roma tomatoes (I hate January tomatoes).
Cream of Tomato Soup
Sweat one medium onion in 2 Tbsp. butter. Add 3 cups chicken stock, one 28 oz can crushed tomatoes, one 6 oz can tomato paste, 1 Tbsp salt and 1/4 tsp cayenne pepper. Heat up and allow it to simmer for about a half hour. At this point, I used my immersion blender, but I think the next time I make this, I'll used a food mill. Stir in 3 cups of milk and serve. This is not Campbell's.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.