Chilly Afternoon

>> Thursday, December 27, 2012

If you have a a chilly afternoon like this, the best way to warm up and recharge is with tomato soup + grilled cheese. We've been making a lot of our Roasted Tomato Soup lately. After posting that recipe several of you mentioned the roasting isn't really necessary.

So, I played around a bit.

The recipe is easy.

  • Mince 3 large cloves of garlic. Then, in a large stock pot, saute the garlic some olive oil for a few minutes. 
  • Crack open two 28 ounce cans of whole peeled tomatoes. In a food processor, completely blend one of the cans -- tomatoes, water, all -- with the garlic. Then add the other can and coarsely combine (so it's chunky)
  • Return mixture to the stock pot. Season with salt, pepper, thyme, oregano, basil, and paprika. To taste. Add a splash of balsamic vinegar (about a tablespoon) if you like. 
  • Let flavors mingle (heat on medium-low) for 25 minutes. 
  • Then add in 1/2 to 1 full cup of sour cream. Cook another 10 minutes. 
  • Serve with toasted cheese.

I opted for a slightly more grown up version of grilled cheese. Open-faced with cheddar broiled to a perfect brown. Covered with avocado slices and then sliced into great shapes for dipping.

A new take on comfort food.

If you'd like to check out Ada's big X-mas gift this year (a play kitchen), check out Writing Chapter Three.

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