Tomato Soup and Monte Cristo Sandwich (American Lunch)

Name: Tomato Soup and Monte Cristo Sandwich (American Lunch) - Elisabeta I.
Ingredients: 3 small cans of tomato paste (store-bought) 1 tablespoon of coconut oil (any kind of oil can be used) 1 teaspoon of flour bell peppers (I used 5 because they were very small) 1 large onion 5-6 large b

Soups - Tomato Soup and Monte Cristo Sandwich (American Lunch) by Elisabeta I. - Recipia

On hot summer days, when the stove seems to be waiting for cooler times, I decided to make a simple and refreshing tomato soup and accompany it with a delicious sandwich. This combination is very popular in the United States, and I decided to give it a try by adapting it to my tastes and the ingredients available in the pantry. I decided to use canned broth since I didn't have time to make one from scratch, but the recipe remains authentic. For the soup, I started by cleaning and washing the onion, peppers, and carrot. The fresh basil was also carefully washed to preserve its natural aroma. The carrot was sliced thinly, and the pepper was cut into quarters without removing the stem to maintain its shape during boiling. The onion was scored but remained whole to infuse its flavor into the soup. I put oil in a pot along with a teaspoon of flour, mixed it, and obtained a lighter roux. Then I added the tomato paste, diluting it with water until I achieved the desired consistency. I added the sliced carrot, the whole onion, the peppers, and the basil leaves, then let everything boil. It is essential to monitor the pot in the first few minutes, as foam can form, which, if not controlled, can catch fire. Once the soup began to boil, I added the rice, salted it, and added a little sugar to balance the acidity of the tomatoes. When the soup was almost ready, I added the lovage and let it boil for another 3-4 minutes. I covered the pot with a lid, and after turning off the heat, I removed the lovage leaves, onion, and peppers to achieve a fine and aromatic soup. To complete this meal, I chose a Monte Cristo sandwich, which is undoubtedly an excellent choice. I prepared the slices of bread, which I filled with ham and cheese, then dipped them in a mixture of eggs and milk, frying them until golden and crispy. Thus, I achieved a delicious lunch that refreshed me and made me feel fulfilled on hot summer days. This combination of tomato soup and Monte Cristo sandwich is not only nutritious but also full of flavor, bringing a touch of American tradition to my kitchen.

Ingredients

3 small cans of tomato paste (store-bought) 1 tablespoon of coconut oil (any kind of oil can be used) 1 teaspoon of flour bell peppers (I used 5 because they were very small) 1 large onion 5-6 large b

Tomato Soup and Monte Cristo Sandwich (American Lunch)

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