Tomato Soupy Goodness with Bacon Swiss Biscuits: A Great Way to Chase Away a Cold!

Last night I could feel a sore throat developing, felt a headache coming on, and was just plain tired out.  I decided to play it safe and call in sick.  This way I was assured not only a day to rest and kick this thing in the teeth but I was assured the substitute of my coice, which I got!  Feeling blah like this sucks!  I did get to sleep in, which was nice, but I am still not feeling completely up to par. 

I was craving some feel good, cold weather, coming down with my first cold of the season food.  To be exact, I wanted tomato soup with grilled cheese.  As I was having a shake this cold day and being in the kitchen is relaxing, I decided to make some tomato soup and up the grilled cheese a notch and make bacon-cheese biscuits instead of the grilled cheese.

Regular readers may now note that for some reason I am on a bacon kick.  Why bacon?  Why not bacon!! Bacon is just so darn tasty.  Today's bacon was an applewood smoked bacon that cooked up nice and crisp in the oven.  Baking bacon in the oven in my favourite way to cook it.  It always comes out crisp, flavourful, and evenly cooked.  This is especially useful for crumbling into recipes, salads, soups, or just for eating!

This tomato soup recipe is so easy: there is no fussing, no mussing, just tomatoy goodness in soup form.  I do use canned tomatoes but this is so fresh tasting you will never go back to canned soup again!
For the tomato soup you will need:

• 1 28 oz can whole tomatoes
• 1 26 can diced tomatoes(you can use 2 of the same kind, we are just going to blend the soup anyways)
• 1/2 large sweet onion
• 1 tbsp honey (or sugar)
• 1 - 2 cloves garlic, smashed, grated, or passed through a press
• salt
• pepper
• basil
• 1 tbsp olive oil

To make Tomato Soup:

In a pot,  heat the oil over medium heat.  Once hot, add:

• the diced onion
• pinch of salt
• couple grinds of pepper

Saute until translucent and add to the pot:

• 2 cans of tomatoes
• a spinkle of salt
• another grind of pepper
• 1 tbsp honey (or sugar)

Let the soup cook at medium until bubbly and hot.  Reduce the heat and blend with a stick blender or in small batches in the blender.  You can choose to to puree the soup smooth or leave it slightly chunky.
Let the purred soup simmer on low until ready to eat. 
 
If you are looking for a creamy tomato soup, add 1 cup of cream to the simmering soup.

Stir in fresh basil just before eating. 

Other great tomato soup garmishes include:

• shredded cheese
• bacon
• your favourite fresh herbs
• croutons
• crackers
• dallop of sour cream

A great soup needs a great sandwich or biscuit to go with it!  Today I started out wanting a grilled cheese with bacon sandwich and wound up making bacon cheese biscuits.

Bacon Cheddar Biscuits

You will need:

• 4 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup cold butter (cut the butter into cubes and refrigerate until needed)
• 1/2 cups shredded swiss cheese (or chedder, or which ever you have on hand)
• 8 strips bacon, cooked and crumbled
• 1 cup 1/2 and 1/2
• 4 eggs
• 1/4 cup shredded cheese (to top the biscuits)

Now lets start making bisuits!!

In a large bowl stir together:

• 4 cups flour
• 2 tbsp baking powder
• 1 tsp salt
• 1/2 tsp cayenne pepper

Using a pastry cutter, cut in:

• 1 cup cold butter (cutting the butter into cubes and chilling it before cutting it into the flour makes it easier)

Continue cutting untilthe butter is pea sized and well coated in the flour mixture.

Stir in:

• 1 1/2 cups shredded swiss cheese

In a separate bowl, mix together:

• 1 cup 1/2 and 1/2
• 4 eggs

Mix the milk/egg mixture into the flour mixture until it barely comes together.  Turn the mixture out onto the floured counter and knead, folding it over onto itself a few times, until it comes together.  (be careful to not over mix).

Pat the dough out until about 1 inch thick and cut out using a biscuit cutter.  I usually get 24 biscuits out of this recipe.  Refold the scraps and pat out again.  Continue cutting and refolding the scraps until there is no more.

Top the biscuits with a few strands of shredded cheese (I found some already shredded cheddar in the fridge so I used that with some of the swiss).

Bake in a preheated 400 degree oven for apporximately 20 minutes.
Try to let then cool a little before devouring!