It’s rainy and gray here. After the beautiful weekend, the rain just seems out of place. It’s the kind of day where I seek out comfort food. Sometimes those kid-friendly standbys are just what the doctor ordered. Grilled cheese and tomato soup. Talk about a happy family right there. This soup made with a slight twist by roasting the tomatoes first. Pair it with a grilled cheese, classed up a bit by adding some sauteed garlic mushrooms on beautiful crusty bread. Another kid menu, made adult friendly.
Oh, and yes, that is me with my tripod, upside down in the spoon. I suppose a little unintended self portrait.
Creamy Tomato Soup
from Jack Bishop’s A Year in a Vegetarian Kitchen
2 28-ounce cans whole tomatoes
1 T brown sugar
a few tablespoons olive oil (or butter)
2 leeks, white and light green parts sliced and washed
1 T tomato paste
2 T flour
2 cups vegetable broth
Preheat an oven to 475. Line a baking sheet with foil. Drain the tomatoes, saving the juices. Squeeze out the seeds from the tomatoes as best as you can. Drop the tomatoes on the baking sheet, sprinkle with brown sugar and roast for about 20 minutes.
Add oil to a heated pan, then add your leeks and good pinch of salt and saute until soft, about 5 minutes. Add tomato paste and nutmeg and cook for another minute. Add four and whisk for a minute, then add the broth continuing to whisk until incorporated. Add tomato juice, tomatoes and bring to a boil. Reduce heat to medium, cover and cook for 10 minutes.
Blend with a hand blender or in batches in a regular blender. Enjoy with grilled cheese (with or without the extras.)