tomato soup & grilled cheese

One of my favourite week-night meals is tomato soup with a grilled cheese sandwich.  It's just good comfort food.  The weather is cooling off and the leaves are changing colours and blowing around.  Today was a foggy, cloudy day...perfect for a bowl of soup.  Making tomato soup from scratch is actually really easy, and tasty.  This recipe is a quicker version - you could probably have it on the table in less than an hour, but sometimes (when I have more time) I slow-roast my tomatoes to bring out lots of flavour.  You could also use chicken or vegetable stock instead of water.  The one thing that you have to be careful with is the herbs/spices you add...if you add too much oregano, thyme, etc. your soup will end up tasting more like tomato sauce.  Oh, and if you want cream of tomato soup, you can add some cream, milk or sour cream to the soup after you've pureed it.  I find that it's best to add the cream when the soup is at a low simmer. 

Nothing goes better with tomato soup than grilled cheese sandwiches.  Today I used multi-grain artisan bread with havarti cheese.  Yum, so melty and good.  There's just something about tomato soup and grilled makes me happy, cozy and content.  

Tomato Soup

  • 6-8 medium sized tomatoes
  • 4-5 cloves of garlic
  • olive oil
  • salt
  • 1 cup onion, diced
  • 28oz can of tomatoes
  • 2 cups water
  • 3 tbsp fresh basil, chopped
  • 1/2 cup freshly grated parmesan cheese
  • fresh ground black pepper

Cut the tomatoes into quarters.  Toss the tomatoes and garlic cloves with a few tablespoons of olive oil and add a sprinkle of salt.  Put the tomatoes and garlic on a pan with edges.  Move the oven rack to the middle-low position and turn the broiler on high.  Broil the tomatoes until the skin starts peeling, they start blistering and just start turning black.  While the tomatoes are in the oven, saute the onions in a bit of olive oil in a large pot.  When the onions are clear and soft, add the can of tomatoes, water and the broiled tomato/garlic.  Puree the soup using an immersion blender, then add the basil, parmesan cheese and black pepper and salt (to taste).  Simmer for 15-20 minutes and serve with some grated parmesan cheese and chopped fresh basil.