The weather in New York has been cold and miserable. Last night’s blizzard left us thankfully unscathed, but we are in the mood for hunkering down at home. What is more soothing on a lazy winter night than the all-American classic, tomato soup and grilled cheese?
This simple soup has few ingredients and lots of taste. The grilled cheese croutons offer an unexpected twist. It is quick enough for a weeknight meal tomorrow’s lunch, with a little Parmesan cheese, instead of the croutons.
For the Tomato Soup:
Saute a diced onion and a few diced cloves of garlic in olive oil until soft and transparent. Add about 52 oz. (2 tetra packs or large cans ) chopped tomatoes and about 36 oz.vegetable or chicken stock. Season to taste with salt, pepper, and herbs. I added a bay leaf, and some cayenne pepper for a little heat. Oregano and basil are also nice touches. It’s an unrecipe…use whatever flavors you like to season the soup. Simmer for at least 20 minutes, stirring occasionally.
Puree the soup at return it to the pot. Taste and adjust seasonings. Add a little cream to the soup if desired. Enjoy with grilled cheese croutons.
Grilled Cheese Croutons:
Butter the bread of your choice. Fill sandwiches with cheese. Gruyere adds a sophisticated jolt of flavor, but good old cheddar is fine too. A used a shredded 4 cheese blend that I had on hand. Grill the sandwiches on both sides until they are golden brown, and the cheese is melted inside. Cut into 6 or 8 squares and serve in the soup.