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.