Heat SELECT olive oil and butter in a medium pot over moderate heat and when butter is melted add onion. Cook onion, stirring often, until soft - 8 minutes. Add tomatoes and tomato paste and cook for several more minutes. Add flour and stir well to coat. Cook a few more minutes, stirring, and add the stock. Bring to simmer and cook until slightly thickened, the tomatoes are all broken down, and the soup is very hot. Blend in batches and press through a fine-mesh sieve. Return to pot and season with salt and pepper and add heavy cream. Bring to simmer again and serve hot with grilled cheese.
Place Fustini’s Tuscan Herb EVOO and butter in a large skillet or flat top. When butter is melted, place bread slices into hot oil. Place a slice of each cheese on each bread slice and let cook until the bottom of the bread is golden brown and the cheese is melted. Combine the bread slices and remove from the griddle. Cut into triangles and serve.
Preheat the oven to 375 degrees. Cut bread into very small cubes and place into a bowl. Drizzle with Fustini’s Garlic EVOO to coat well. Spread the baking sheet on a single layer and season with salt and pepper. Bake in a hot oven until golden brown, stirring once halfway through -8 to 12 minutes. Let cool before serving.
I tried the tomato soup recipe recently. The soup was simply fantastic!
I changed the recipe slightly to cut down on calories.
I used canned tomatoes and substituted equal parts of light sour cream and 2% milk instead of 1 cup of heavy cream.
Can't wait to make it again.
Reviewed by Bob Neely on Feb. 18, 2021, 10:32 a.m.