Two nights ago I committed the ULTIMATE faux pas. I ate leftovers when I got home from work and had the majority of the meat. When Confluent Boyfriend came home, he went for the leftovers too. At that time he discovered the decided lack of sausage and pulled the saddest pouty face ever.
Through continued sad faces and guilt, I was then somehow roped into making tomato basil soup and grilled cheese as my penance.
Guilt Soup with a side of Penance.
Tomato Basil Soup
2 cans crushed San Marzano tomatoes
1 cup beef broth
1/2 cup heavy cream
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
1 tbsp brown sugar
1/3 cup freshly grated parmesan
- Combine all ingredients in a pot
- Stir until hot
- Oh, and I used my all powerful stick blender to turn it smooooooth
- Season liberally with salt, pepper and a drizzle of nice olive oil
Grilled Cheese
2 slices of light jewish rye slathered in margarine
2 slices white american cheese or cheddar (personal preference)
Salt/Pepper
I won’t insult you by posting instructions on how to make a grilled cheese…
The Confluent Kitchen 
Grilled cheese and tomato soup is the perfect fall food. I have never considered making tomato soup, but your recipe seems quite easy. I wonder how it would taste without the cream. Maybe in that case “guilt” wouldn’t be one of the tags!
It’s too acidic without the cream to cut it. I didn’t want to water it down with stock or water.
That looks quick and easy, and VERY comforting 🙂
It was both. It was pretty easy to make too, so it worked out perfectly for a week night. 🙂