Luvs 2 Cook's Note:
Another Rachael Ray recipe for those need a meal in a hurry! I saw this on today's show and thought it sounded really good. Thought I would post it on Zaar for safe keeping. I will sub turkey Italian sausage to cut the calories some.
My Private Note
Units: US | Metric
- 4 cups whole milk
- 3 (14 ounce) cans diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 medium onion, chopped
- salt and pepper
- 1 teaspoon sugar
- 4 tablespoons all-purpose flour
- 2 tablespoons butter, cut in pieces
- 1 stalk celery, coarsely chopped
- 1 garlic clove
- 1/2 cup store bought basil pesto (or use watercress and hazelnut pesto sauce see recipe below)
Watercress and Hazelnut Pesto
- 12 ounces watercress, stems removed
- 1/2 cup hazelnuts, toasted
- 1/2 cup extra virgin olive oil, eyeball it
- 2 cracked garlic cloves
- 1/4 teaspoon ground nutmeg or 1/4 teaspoon grated nutmeg
- salt and pepper
- 1/2 cup grated parmigiano-reggiano cheese
- extra virgin olive oil, for drizzling, plus 1 tablespoon
- 4 sweet italian sausage patties, 1/4 pound each, available in packaged meat case of the market
- 1 cubanelle long sweet italian light green pepper, seeded and sliced
- 1 medium yellow onion, sliced
- salt and pepper
- 8 slices Italian bread or 8 slices white bread
- 8 slices deli-sliced provolone cheese
- 1Heat the milk over moderate heat in a medium pot.
- 2Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth.
- 3Pour mixture into milk and raise heat to bring soup to a boil.
- 4Reduce heat and simmer 15 minutes.
- 5While soup cooks, make pesto and sammies.
- 6Fill the food processor with watercress, loosely packed.
- 7Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
- 8Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
- 9Transfer watercress paste to a bowl.
- 10Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- 11Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side.
- 12Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions.
- 13Season the peppers and onions and cook until just tender, 5 minutes.
- 14Remove them from the griddle.
- 15Wipe the griddle clean and reduce heat to medium low.
- 16Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top.
- 17Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted.
- 18Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
- 19Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
- 20Cut the patty melts corner to corner and dip in the soup as you eat.
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Nutritional Facts for Creamy Tomato Soup and Italian Patty Melts
Serving Size: 1 (907 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1070.3
- Calories from Fat 640
- Total Fat 71.1 g
- Saturated Fat 24.5 g
- Cholesterol 85.5 mg
- Sodium 1791.5 mg
- Total Carbohydrate 77.1 g
- Dietary Fiber 13.0 g
- Sugars 30.9 g
- Protein 39.7 g
The following items or measurements are not included: