Creamy Tomato Soup and Cheese Straws

I don’t know what it is about a nice warm bowl of tomato soup that makes me happy.  It always happens this time of the year that I crazy a nice bowl of soup.  Tomato soup is one of my favorites and I usually like a grilled cheese sandwich with it, but this time I decided to make cheese straws.  There are a lot of different recipes out there but I really liked The Lee Bros. version of cheese straws because they aren’t loaded down with butter.  I tried the red pepper that the recipe calls for but I think next time I would leave it out.  Just the little amount that the recipe called for has quite a bite.  It’s up to you and if you like spicy or not.  I also used white whole wheat flour instead of all-purpose and they turned out great.  Again, it’s what you prefer.  I like this tomato soup because it has just the right amount of milk/cream so it isn’t overly creamy.  This is a nice treat for a fall night.  Of course, you can always have a nice grilled cheese sandwich with your soup if that’s what you prefer and save the cheese straws for an appetizer for a dinner party.  I guarantee they will be gobbled up.

On another note, I hope everyone had a nice Halloween!  Here are my little munchkins in their first trick or treating outing around the neighborhood.  We went along with the other set of twins in our neighborhood.  Can you believe we have three sets of twins and another set on the way!  We only have about 30 homes in the neighborhood too!  Must be something in the water!!

Now for the recipe….enjoy!

Cream of Tomato Soup

Print Recipe

• 2 Tbsp unsalted butter
• 1 medium yellow onion, chopped
• 1 to 2 carrots, peeled and finely diced.
• 2 Tbsp flour (I used white whole wheat flour)
• 2 lbs. fresh tomatoes, peeled, seeded and chopped, or 1 28 ounce can crushed tomatoes, juices reserved
• 2 cups reduce-sodium canned chicken broth
• 1 Tbsp tomato paste
• 1 Tbsp fresh basil or ½ tsp dried basil
• 2 tsp fresh thyme or ½ tsp dried thyme leaves
• 1 bay leaf
• 1 cup light cream or milk (I used 1% milk)
• Salt and Pepper to taste

In a large nonreactive saucepan, melt butter over medium heat.  Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes.  Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf.  Bring to a boil.  Reduce heat to low cover, and simmer stirring frequently, 15 minutes.  Remove and discard bay leaf.  In a food processor or blender, puree soup until smooth.  Return to pan and stir in cream.  Season with salt and pepper to taste.  Simmer until heated through, 3 to 5 minutes.

Cheese Straws

Adapted from The Lee Bros. Southern Cookbook

• 1 ½ cups (6 ounces) grated extra-sharp cheddar cheese
• 4 Tbsp (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
• ¾ cup flour, plus more for dusting (I used white whole wheat)
• ½ tsp kosher salt
• ½ tsp crushed red pepper flakes (optional)
• 1 Tbsp half-and-half

Preheat oven to 350 degrees.

In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses, until mixture resembles coarse crumbs.  Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8 inch thick.  With a sharp knife (or a pizza or pastry wheel; both work), cut the dough into thin 8-inch strips, each ¼- to 1/3-inch wide.  Gently transfer the strips to an parchment lined baking sheet, leaving at least ¼ between the strips.  The dough may sag or may break occasionally in the transfer, but don’t worry.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends barley browned.  Remove from oven and set the cookie sheet on a rack to cool.

Serve at room temperature.  Cheese straws will keep in refrigerator in an airtight container for two to three days.