What could be better than tomato soup and grilled cheese?
Growing up I don’t think we ever had tomato soup served with grilled cheese. My husband said they did it almost every time they had tomato soup. It’s interesting to me how different parts of the country serve food so differently.
We are avid gardeners, so always have an abundance of tomatoes in the summer. So I make and can a lot of tomato soup.
This is a nice alternative soup recipe.
The horseradish gives the soup a little kick, just a touch of spiciness.
I used my food processor to make the soup very smooth. No chunk of anything present!
The recipe made enough to can two quart size jars after we had the soup for dinner.
I did add about a tablespoon of lemon juice right at the end. I just felt it needed a little touch of acid, but only a little.
TOMATO HORSERADISH SOUP
¼ Cup Diced Onion
¼ Cup Diced Carrot
¼ Cup Diced Celery
¼ Cup Diced Ham
4 Tablespoons Fat
2 ½ Cups Diced Tomatoes
½ Teaspoon Black Peppercorns
1 Bay Leaf
3 Whole Cloves
1/8 Teaspoon Thyme
2 Sprigs Parsley
1 Quart Beef Stock
¾ Teaspoon Salt
1/8 Teaspoon Black Pepper
1 to 2 Tablespoons Horseradish
Cook onion, carrot, celery and ham in fat for 5 minutes. Add tomatoes, peppercorns, bay leaf, cloves, thyme and parsley. Cover and cook over low heat for 1 hour. Strain, pressing chunks or process with blender. Add beef stock and season. Add horseradish to taste.
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