Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Cheesy Tomato Soup


This is a recipe that I learned from the good folks in the kitchen of the AQ Kafe, located in Columbus Circle, NYC. It’s a nice, light and very flavorful dish that can either be served as a side or as the main course. It’s also a great way of clearing out your cheese stock if it gets too overcrowded! So thanks to the wonderful people at the AQ Kafe for teaching me this and a bunch of other great recipes and techniques while I was interning with you!

Ingredients:

  • 1 can (per person) of Condensed Tomato Soup
  • 1 can (per person) of Chicken Stock (Low Sodium is preferred)
  • 1/2 cup (per person) of any cheese you want to add to this. Smokey and sharp cheeses are best, just make sure it’s a cheese that melts very well.
  • Salt
  • Pepper
  • 1 Tablespoon of dry, white wine
  • 1 bag of frozen cheese tortellini

Hardware:

  • Large pot and strainer for tortellini
  • Medium pot for soup
  • Large whisk
  • Wooden spoon
  1. In the large pot, bring some water to a boil and add salt when it does come to a boil.
  2. Add tortellini and stir once in a while. They’ll be done in about 8 or 9 minutes.
  3. In a separate pot,  whisk together contents of soup cans and broth cans in the medium pot over medium-high heat. Stir often, because tomatoes burn easily.
  4. When the soup comes to a boil, reduce the heat to a simmer and add the cheese(s). Stir frequently to melt the cheese. Alternatively, you could use a stick blender to REALLY make sure the cheese is fully melted.
  5. Simmer for a couple of more minutes. Add the wine and season with salt and pepper.
  6. The tortellini should be done by now, so kill the heat on that pot, drain and add the tortellini to the pot with the soup.
  7. Simmer for two more minutes and serve. Garnish with some more cheese or croutons.

Hope you enjoyed one of my favorite recipes! I’ll update more often, I promise.

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Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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