Tomato Soup

Back to the buckets of rain in the Bay. It’s a misty cold Monday morning and a good day to make some warm, tangy soup. For today’s menu, let’s go down memory lane with some tomato soup and a mouth watering version of grilled cheese.

I’ll keep this super simple. Just click on the links below and make some oven dried tomatoes. Five Roma tomatoes will give you two heaping portions. Pull out a blender and add the tomatoes, 1/2 of a sauteed yellow onion, one cup of chicken stock (homemade is good but low sodium broth does the trick too) , one teaspoon of chopped fresh thyme or oregano, a tablespoon of sherry vinegar, a pinch of salt and some fresh ground pepper. Pulse the blender until the ingredients have broken down and are in a nice fluid motion. Blend for 2 minutes or until nice and well… blended. Pour the soup into a pot and add a 1/4 cup of milk or cream. Season with salt and pepper and set aside.

Crank up the oven and set to low broil. Slice a piece of baguette and top with some gruyere or fontina cheese. Place on a baking pan and throw in the oven (*not a good idea to cover sheet with parchment paper as the direct heat can cause the paper to catch on fire.) Remove from oven when the cheese is bubbly brown with a nice developed crust. Reheat soup and serve away! If you want, you can garnish the soup with some chopped olives and fresh herbs. I found that the brine of the olives was a good flavor addition to the acid of the tomatoes and vinegar and a balance to the milk and cheese.

Enjoy your day Soup Lovers! I’ll be back soon.
Instructions for Roasted Tomatoes - Click Here
For a Quick Tip Video about Roasted Tomatoes – Click Here

This entry was posted on Monday, March 16th, 2009 at 1:53 pm and is filed under Soups & Salads , baguette, grilled cheese, gruyere, olives, roasted tomatoes, tomato soup recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.