2 cups low-sodium vegetable broth
2 tablespoons all-purpose flour
4 cups crushed fresh tomatoes, or 28 ounces canned crushed tomatoes
1 can or jar (6 ounces) tomato paste
¾ cup heavy (whipping) cream
Salt and ground black pepper
In a soup pot, whisk together the broth, flour, tomatoes, and tomato paste and bring to a simmer, stirring, until slightly thickened. Using an immersion blender or a standard blender, puree the soup. Stir in the cream and season to taste with salt and pepper. Serve hot.
Old-Fashioned Grilled Cheese, Apple, And Basil Sandwiches
(Makes 4 servings)
8 slices good-quality white or wheat bread
8 thin slices extra-sharp Cheddar cheese
1 Fuji, Gala, or Granny Smith apple, thinly sliced
4 large fresh basil leaves
1 to 2 Tablespoons butter, at room temperature
1. Arrange 4 of the bread slices on a work surface and place a slice of cheese on each. Top each evenly with the apple slices and a basil leaf. Top with the remaining cheese and the remaining 4 slices of bread.
2. Spread both sides of each sandwich with a little butter. Preheat a skillet, griddle, or panini press over medium heat. Toast the sandwiches over medium heat until golden and the cheese is melted, about 1 minute per side. Cut on the diagonal and serve.
Adapted from The Soup & Bread Cookbook