when i lived in downtown rochester, i ate a lot of lunches and dinners at magnolia's on park avenue. more often than not, my companion and i would share one of their thin crust pizzas and i would always order a bowl of their signature cream of tomato artichoke and cheese soup. i cannot tell you how many people i have turned onto this soup. it's killer.
so good in fact, when i am sick, it's what i crave. in the dead of winter, when it's freezing cold out and we're buried until feet of snow, it's what i crave. so much so there have been a few times since we moved into the burbs that jason has made the 13 mile drive for a bowl of this soup. it's that good.
and as much as i love it, i've been hesitant to make it. scared i might not be able to replicate it at home and also afraid of what would happen if i could. i have so many happy memories sitting at one of their small tables, looking out the window as others push babies and walk their dogs, i don't mind finding a reason to go there a few times a year.
a few weeks ago, i had tomato soup on the brain and stumbled on this slow cooker recipe. delicious by itself, i knew the addition of artichoke hearts, leftover from this killer roasted artichoke dip i made last thanksgiving, would be welcome. and they were. not quite as good as magnolia's, it's a good second place.
and the sandwich! oh the sandwich. it was actually kind of an afterthought. which is a shame, because it was so simple and delicious, with a side of steamed vegetables it would make a great dinner all on it's own. it didn't hurt that it was delicious dipped into the soup.
slow cooker creamy tomato artichoke parmesan soup
adapted from the girl who ate everything
28 ounces diced tomatoes
4 carrots, finely diced (about 1 cup)
4 ribs celery, finely diced (about 1 cup)
1 medium onion, finely diced (about 1 cup)
1 teaspoon dried oregano
1/4 cup fresh basil
4 cups chicken broth
6 ounces frozen artichoke hearts
1/2 cup (1 stick) unsalted butter
1/2 cup flour
1 cup grated parmesan cheese
2 cups half and half
- add the tomatoes, celery, carrots, onion, oregano, basil, and chicken broth to a large slow cooker. cover and cook on low for at least five hours or up to ten. using an immersion blender, blend the soup until smooth.
- at least thirty minutes before you plan to eat, preheat your oven to 450F. line a baking sheet with aluminum foil and drizzle with olive oil. add the artichokes, season with salt and pepper and toss to coat. roast, stirring a few times, for about 25 minutes or until artichokes start to brown. set aside.
- melt the butter in a medium saucepan over medium low heat. add the flour and whisk constantly for about 5 minutes. the mixture should be sandy and brown slightly. slowly whisk in one cup of hot soup and whisk until smooth. gradually add another 2-3 cups of soup, whisking constantly until smooth. add the mixture back into the slow cooker and stir to combine.
- add the artichokes, parmesan cheese and half and half. season with salt and pepper.
- cover and cook on low for at least another 15-30 minutes to warm through, or until ready to serve.
brie, ham, and apple panini
adapted from all day i dream about food
15 minutes, serves 2
2 soft rolls or 2 flatbreads
2 tablespoons dijon mustard
2 tablespoons mayonnaise
1/2 pound deli ham
4 ounces brie, thinly sliced
1 green apple, thinly sliced
- preheat your panini press or george foreman grill.
- cut the rolls in half. combine the dijon and mayonnaise in a small bowl and season with salt and pepper. spread both sides of the rolls or flatbreads with the dijon mayo mixture.
- build your sandwich with deli ham on the bottom, apple, and brie on top.
- press until sandwich is toasted and cheese is melted, rotating the sandwich 90 degrees partway through. for me this took about 5 minutes.
- serve with the soup.