Roasted Tomato Soup; Grilled Cheese Sandwiches

It’s a comfort food-y kind of Sunday evening here.

Soup & Sandwich


Grilled cheese sandwiches and tomato soup.  I like this recipe from the first season of Top Chef, and it’s simple enough that it’s not worth changing up.  It’s all over the internet, so go have a Google.

Dylan was in a helpful mood today, so I let him be my sous chef.  Fun!

Roasted Tomato & Red Pepper Soup

  • 3 medium red bell peppers
  • 1/4 cup extra-virgin olive oil
  • 1 medium carrot, diced
  • 1 medium celery rib, diced
  • 1/2 large red onion, diced (dice the whole thing…you’ll need it for the sandwich filling)
  • Two 28-ounce cans whole tomatoes in juice
  • 1/4 cup chopped fresh basil leaves, plus lots more for garnish
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup heavy cream

If you happen to have a pint-sized sous chef, have him wash the vegetables and peel the carrots.  (If you’re lucky, he will ask for a carrot of his own to snack on IF you let him peel it himself.  Seriously, this works.)

Roast the peppers under the broiler until blackened on all sides (you’ll want to turn them a couple of times).  Wrap tightly in foil and let stand about 5 minutes.  Then rinse the skins and seeds away under cold running water.  (Your pint-sized sous chef can also help with this if you give them a quick rinse first to cool them down.) The recipe says to chop them, but since you’re just going to puree the soup later, why bother?

Heat the olive oil in a dutch oven or heavy-bottomed 5-qt pot.  Add carrots, onion, and celery, saute until softened (5-8 mintes).  Add everything else except the cream.  Simmer for 30 minutes, longer if you have time.  Puree in whatever blending device you prefer – I have an immersion blender.  Add the heavy cream, correct seasonings and keep warm while you make the sandwiches.

Mushroom-and-Grilled-Cheese Sandwiches

  • 2-3 tablespoons of extra-virgin olive oil
  • 1/2 red onion, diced
  • Crimini/Baby Bella mushrooms, sliced
  • 1 tablespoon of sherry vinegar
  • Salt and freshly group pepper
  • unsalted butter
  • a pinch of thyme
  • 1 loaf of sturdy white sandwich bread (or a fresh sourdough loaf, if you happen to be passing by a bakery)
  • sliced (deli) provolone cheese
  • grated Monterey Jack cheese

Saute the onion and mushrooms in olive oil, season with salt, pepper, thyme, and vinegar.  Cook until mushrooms have released their water and browned a bit.

I’m going to assume you know how to make a grilled cheese sandwich and I don’t have to actually spell out the next part, right?  The next step is MAKE ALL THESE INGREDIENTS INTO A GRILLED CHEESE SANDWICH.  Serve with soup.

Dylan with grilled cheese

"I like mushrooms!"

Dylan Report: His sandwich was American cheese, no mushrooms, and he ate the whole thing.  He did eat a few bites of soup once I reminded him that he helped me to make it.  (He also asked for mushrooms when he saw them on our plates, but didn’t eat any once I gave them to him.  He said he liked them, though.  Success?)

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