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ThePaniniPress on
Ingredients
• 1 celery stick
• 1 carrot peeled
• 3 cloves of garlic minced
• 1 russet potato peeled
• 1lb sweet onion diced
• 28oz can of diced tomatoes
• ½ cup half n half
• 1 tbsp vodka
• 1 tbsp tomato paste
• 1 ½ sticks of butter (6oz)
• 4 tbsp olive oil
• Salt and pepper to taste
• Bread of choice
• Swiss
• Gruyere
• Mayo
• Butter
Directions
1. Add the butter and oil to a large pot or dutch oven on low. While the butter is melting, go ahead and dice the onions. Peel the carrot, then add it and the celery to a blender and pulse a couple of times, making sure not to liquify it. Add the onions, carrot and celery mixture to the pot. Raise heat to medium low, and cook until the onions are translucent. Around 15-20 minutes.
2. Peel the russet potato and blend it until it’s a puree. Add 1 cup to the pot, and stir together. Cook for about 3 minutes stirring consistently. Then add the garlic and tomato paste, cooking for an additional 60 seconds.
3. Now add the vodka, broth, tomatoes, and a generous helping of salt and pepper. Mix together, then bring to a simmer. Cook uncovered for 40 minutes.
4. Reduce heat to low. Transfer the soup contents to a large blender (do this in batches if necessary), and blend together thoroughly. Return the soup back to the pot, then stir in the half n half. Taste, and add salt and pepper to preference.
5. When ready, assemble the grilled cheeses using a mixture of shredded swiss and gruyere, adding mayo to both sides. Grill on a pan with a little bit of butter, then slice and serve alongside the soup.
dtoddh on
I’ve been feeling like tomato soup lately, and this is my target.
Soronya on
It’s cold right now where I live. This looks so warming.
4 Comments
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Ingredients
• 1 celery stick
• 1 carrot peeled
• 3 cloves of garlic minced
• 1 russet potato peeled
• 1lb sweet onion diced
• 28oz can of diced tomatoes
• ½ cup half n half
• 1 tbsp vodka
• 1 tbsp tomato paste
• 1 ½ sticks of butter (6oz)
• 4 tbsp olive oil
• Salt and pepper to taste
• Bread of choice
• Swiss
• Gruyere
• Mayo
• Butter
Directions
1. Add the butter and oil to a large pot or dutch oven on low. While the butter is melting, go ahead and dice the onions. Peel the carrot, then add it and the celery to a blender and pulse a couple of times, making sure not to liquify it. Add the onions, carrot and celery mixture to the pot. Raise heat to medium low, and cook until the onions are translucent. Around 15-20 minutes.
2. Peel the russet potato and blend it until it’s a puree. Add 1 cup to the pot, and stir together. Cook for about 3 minutes stirring consistently. Then add the garlic and tomato paste, cooking for an additional 60 seconds.
3. Now add the vodka, broth, tomatoes, and a generous helping of salt and pepper. Mix together, then bring to a simmer. Cook uncovered for 40 minutes.
4. Reduce heat to low. Transfer the soup contents to a large blender (do this in batches if necessary), and blend together thoroughly. Return the soup back to the pot, then stir in the half n half. Taste, and add salt and pepper to preference.
5. When ready, assemble the grilled cheeses using a mixture of shredded swiss and gruyere, adding mayo to both sides. Grill on a pan with a little bit of butter, then slice and serve alongside the soup.
I’ve been feeling like tomato soup lately, and this is my target.
It’s cold right now where I live. This looks so warming.
Thanks for the recipe. I gotta try this.
Hope you and your girlfriend feel better soon.