Wednesday, August 7, 2013

Beer-Cheese Tomato Soup, by Melinda

Beer Cheese Tomato Soup (source)
Beer Cheese Tomato Soup--both the cheese & the soup sound incredible! Makes 4-6 servings.

Basic Beer Cheese
  • 4 oz block sharp cheddar cheese, shredded
  • 1/8 cup onion
  • 1 clove garlic, peeled
  • 1 tsp Worcestershire sauce [w/o anchovies, if you're a veg]
  • 1 tbsp hot sauce (or to taste)
  • 1/4 cup beer
Tomato Soup
  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 3 cloves garlic, peeled & minced
  • 4 lbs tomatoes, cored & chopped
  • 2 tbsp dried basil [or 1/4 cup chopped fresh basil]
  • 1 tsp sugar
  • 1/4 cup crushed red pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
In small food processor, add the cheese, 1/8 cup onion, 1 clove garlic, Worcestershire, & hot sauce. Pulse till ingredients are blended. Pour in the beer & continue to pulse till it reaches a spreadable consistency. Set aside. [If you intend to make this on its own, w/o the soup, put it in a crock & refrigerate.]

In a soup pot, heat olive oil over medium-high heat, & add onion & garlic. Cook for 2-3 min, till onions soften. Add tomatoes, reduce heat, & simmer, stirring often, for 15 min. Once the tomatoes start to break down in the cooking, remove pot from heat. Use an immersion blender, or transfer in batches to a blender. Puree till smooth.  Stir in the basil, sugar, & red pepper. Add salt & black pepper to taste. Return to heat & simmer 2-3 min. Stir in beer cheese. Serve warm.  (source)

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