In my experience, I've found that the hot sandwich or grilled cheese experience is drastically enhanced with the presence of a creamy tomato soup. And once you've had this combination of hot sandwich and creamy soup, you'll crave its deliciousness. You know what they say: once you go soup and sandwich, you never go back.
So lamedust and I set out to make our own tomato soup. We looked at some base recipes, forgot them, and added in our own ingredients. The end result: a delicious dinner that satisfied our cravings perfectly.
Step 1: Gather Ingredients
1 large can of diced or crushed tomatoes (approx 18 oz)
4 tbsp butter
1 bundle of fresh basil
3 cups of milk
1 cup of flour
1-2 teaspoons of sugar
Salt to taste
Optional: 1-2 teaspoons of tomato paste (see step 4)
A smattering of pots and pans
Items to stir and taste with (known as souptensils)
A heat source (a stove is preferable to, say, a Bunsen burner)
Optional but highly recommended: materials for a hot sandwich.
Step 2: Mush Like the Iditarod
Step 3: Start Your Stovetops!
This mixture should be a bit thick, as it is the thick and creamy part of the soup.
Step 4: Tomatoes on the Run
Add in the homogeneous other mixture and continue to heat.
Optional: We left ours like this, but for a slightly richer tomato flavor you can add a few spoonfuls of tomato paste.
Step 5: Stir Like It's Nobody's Business
When the soup is almost ready to be tasted, add in another handful of fresh pieces of basil.
Step 6: Taste Test
I am not liable for burned tongues, mouths, or anywhere you spill.
Add salt to taste.
If the soup passes your personal Quality Control, move on to the next step. If it doesn't, refer to the Universal Troubleshooting Manual.
Step 7: Optional: Sandwich Accompaniment
You could also opt for a delicious panini or a grilled sandwich of your preferred variety.
In short, the choices are endless. Pick one or more!