November 6, 2013

You Say Tomato, I Say Yum!

With the colder weather settling in, we've been making a variety of soups lately.  Since we had some heirloom tomatoes from the share, we decided to make a Fall version of our summer tomato soup and grilled cheese picnic.

We started by sweating out some onions and garlic in butter.  We also threw in a sprig of thyme and a bay leaf.  You can just throw the whole sprig in there.  The herbs will fall off the stem as it cooks, and then you can just pull out stem.
While the garlic and onions were cooking down, I quartered the tomatoes.  It doesn't matter how you cut them, though the smaller you the cut them, the faster they'll cook down.  
We added them to the pot, along with about half a can of San Marzano tomatoes, and some tomato paste.  As the fresh tomatoes start to cook down and soften, you can squish them with your spoon or potato masher.
Be sure to season your soup with salt and pepper.  We also added in some dried parsley and Italian seasoning since we didn't have any other fresh herbs on hand.  Let the flavors cook together for at least 10 minutes.  Then we just used our immersion blender to puree the soup and give us a nice, smooth consistency.
Once it was pureed, we let it simmer on the stove while we assembled our grilled cheeses.  We used a combination of manchego and gouda, along with a few slices of soppressata.  To help melt the cheese, cover your pan with a lid to create some steam.
It's a quick and delicious meal for those cool Fall nights.
And don't forget the best part...dunking your grilled cheese in the tomato soup!

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