Spicy tomato soup with crispy grilled cheese from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on December 06, 2015

    I only made the soup. This recipe also appears in Food52's "Genius Recipes". This is a perfectly acceptable tomato soup, but adding red pepper flakes to what is a very basic tomato soup does not raise the soup to a genius level in my opinion. My red pepper flakes were very fresh and the resulting soup definitely had some kick. I did strain the soup and I think this helped. Mostly seeds were left in the strainer. Straining gave it a soup "mouth-feel" rather than a sauce "mouth-feel". I froze the leftovers in 1 cup portions so will be eating this again this winter.

  • DKennedy on July 28, 2013

    The grilled cheese that accompanies this soup is outstanding.

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