The first time we sat down and talked about Soup It Forward, the brainchild of Soup Sisters, was back in 2020. Remember 2020? That’s when the world first went insane. Hopefully you find yourself in a better place today.
Soup It Forward Day is exactly what it sounds like. Every March 3rd we are encouraged to make a big pot of soup, more that you could possible enjoy on your own, and deliver some of that soup to a person in need. Perhaps it’s a friend or family member who is not feeling well. Or a co-worker going through a loss or difficult time. Whatever the situation, a pot of home-made soup will brighten even the gloomiest of days.
If you and everyone you know is doing well, then praise be – give thanks and make a pot of soup for a homeless shelter instead. Or deliver it to the firehouse to thank those first responders. You get the idea.
While we are at it, let’s make some sandwiches, too. Enjoy!
Smoked Turkey Club Panini with Tomato Basil Soup
Tomato Basil Soup
1 Celery Rib
1 cup Baby Carrols
2 whole Shallots
2 tablespoons Olive Oil
2 (14 oz) cans Petite Diced Tomatoes, undrained
1 (8 oz) can Tomato Sauce
3 tablespoons Tomato Paste
Hot Sauce to taste
2 tablespoons Italian Seasoning
1 teaspoon Dried Oregano
1 tablespoon Dried Basil
3 cups Chicken Stock
1 Bay Leaf
1/2 cup Butter
1/2 cup Flour
2 cups Half-and-Half
1 cup Heavy Cream
Salt to taste
Black Pepper to taste
Garlic Croutons as desired
Trim and finely dice celery, set aside. Finely dice carrots, set aside. Peel and finely dice shallot, set aside.
Heat olive oil in 4 quart soup pot. Add celery, onions and carrots. Sauté 5 minutes. Add tomatoes with juices, tomato sauce, tomato paste, hot sauce, seasonings, chicken stock and bay leaf. Bring it to a boil, reduce heat and simmer until carrots are tender, about 20 minutes.
While soup simmers, prepare a roux. Melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.
Whisking constantly, slowly add a small ladle-full of the hot soup to the roux. Whisk until smooth and bubbly. Add another ladle-full and stir again until smooth. Add a final ladle-full and stir until smooth. Set aside.
Remove bay leaf from soup. With an hand-held blender, carefully puree the tomatoes and vegetables in the soup.
Add the roux into the soup pot. Simmer, stirring constantly, until soup begins to thicken. Add the half-and-half, cream, salt and pepper. Taste and adjust seasoning as desired.
Simmer over low heat about 15 minutes, stirring occasionally.
Soup will be very hot. Ladle into bowls to cool slightly. Garnish with croutons if desired.
Turkey Club Panini
6 slices Bacon
1/3 cup Sun-dried Tomatoes, packed in oil
1/2 cup Mayonnaise
8 slices Thick Sandwich Bread
Butter as needed
Thin-sliced Deli Swiss Cheese, optional
3/4 lb Thin-sliced Deli Smoked Turkey
Arugula as desired
Cut bacon in half for 12 slices. Fry bacon until crisp. Drain on paper towels.
Rinse, pat dry, and mince the sun-dried tomatoes. In a small bowl, combine the sun-dried tomatoes and mayonnaise.
Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board. Spread each slice with the sun-dried tomato mayonnaise.
On 4 slices of bread buttered side down, layer bacon, sliced turkey, cheese and arugula. Top with remaining bread, butter side up.
Heat panini press for 2 minutes. Cook the sandwiches heated press for about 5 minutes or until golden and the cheese has melted.
Cook paninis for about 4 minutes or so, until golden brown and the cheese is melted. If necessary grill sandwiches in batches so as to not overcrowd the press.
Repeat with remaining sandwiches.
To serve, cut sandwiches and place on large plates. Place bowls of soup next to the turkey paninis, serve and enjoy.