Creamy Tomato Basil with Grilled Cheese Croutons // Internal Medicine Boards

I haven’t been feeling well so my go to is my tomato basil soup. This is a creamier version with heavy whipping cream and topped with grilled cheese croutons.

Oh and have I mentioned how much I hate American Board Of Internal Medicine for making us take the boards. Yep, I took my Internal Medicine Boards.

Life has been busy starting a new nocturnist job in Philadelphia and trying to go on all these interviews for hematology-oncology fellowship.

That on top of my medical boards studying and living in a new city has made the stress levels an all time high this month, and it’s definitely taken a toll on my body. Working nights full time is definitely not a very natural circadian rhythm, and the swapping back and forth sucks. I respect those who do this long term, because this is the worst schedule.

B has been great with helping me out with household chores like doing laundry and cleaning. Living together has been one huge plus. I don’t think after living together we can ever go back to long distance again (not that we ever plan on that – 8 years is long enough!)

I’ve always studied like crazy (and honestly over studied) for every single major exam I’ve taken. However I just could not get through the new attending job, day night swapping, applying for fellowship, (and one major life change), so I didn’t get to finish reviewing MKSAP and Uworld by my Internal Medicine boards exam date.

Also, I was super mad that there is a Pearson Test Center literally across the street from our Philly apartment. However that testing was totally booked (even when I checked months early) so I had to take the exam in a different city. I stayed at a hotel the night before, took the exam, felt awful, and drove home. Goodbye to $1500 to ABIM.

This is an adaption of my prior Tomato Basil Soup and Damn Delicious

Creamy Tomato Basil Soup

Ingredients
SOUP
2 pounds ripe plum tomatoes
olive oil
black pepper
1/2 yellow onion, chopped
1/2 garlic, minced
1/4 teaspoon crushed red pepper flakes
1 15 oz can tomato sauce
2 cups fresh basil leaves, chopped
1/2 teaspoon rosemary
1/2 teaspoon oregano
1 cup chicken stock
3/4 cup heavy whipping cream

GRILLED CHEESE CROUTONS
3 slice bread
1/2 tablespoon butter
1/4 cup parmesan cheese, shredded

Directions
SOUP: Preheat the oven to 400 F. Cut the tomatoes into quarters. Toss together the tomatoes, olive oil, and pepper. Roast for 25 minutes.

In a pot over medium heat, sauté the onions and garlic with olive oil until the onions start to brown. Add the canned tomato sauce, basil, thyme, chicken stock, and spices. Bring to a boil and simmer uncovered for 20 minutes. Add the oven-roasted tomatoes, including the liquid on the baking sheet and simmer another 5-10 min. Add the heavy cream to thicken. Puree the soup. Serve hot garnished with grilled cheese croutons. Enjoy!

CROUTONS: Preheat the oven or toaster oven to 400 F (can make at the same time as roasting tomatoes)

Brush your bread slices with butter and place on a tray lined with foil. Sprinkle shredded parmesan over the slices. Toast til golden brown. Cool just slightly then cut into squares to top your soup. Enjoy!