Monday, September 24, 2012

"Rustic" Tomato Soup With Grilled Cheese "Croutons"

If you find tomatoes on sale, go ahead and pick up a big bag. Even if you're not going to use them right away, they can sit in a bowl on the table until you're ready for them. Instant centrepiece! Martha would be proud. Hers would look better, but I think she'd still be proud.

If they're not the most gorgeous, ripe, heirloom tomatoes you've ever seen, just chop them up and throw them in the oven to roast with salt, pepper, and a big whack of garlic (whack being the collective noun for garlic).

Chop an onion and get it sauteing, then add the tomatoes and garlic once they're roasty. Add chicken stock and water and let it bubble away for a bit. Give the tomatoes a little mush with the potato masher every once in a while. Once everyone's gotten acquainted, give it a blitz with a blender. Leave some chucks though and don't bother putting it through the sieve. Chunky = rustic. Add a touch of milk or cream at the end.

I made some little grilled cheese sandwiches with sharp cheddar and a baguette. If your baguette was as old as mine you'll end up with more of a crouton than a sandwich, but it's hard to talk semantics with your mouth full. 


--V said...

That looks really good. Conversion question: how long is "roasty" in "I don't know how to roast tomatoes" time?

bisforcookie said...

To translate Brittspeak: the time for "roasty" will depend on your oven, but maybe 20-30 minutes at 350 should get you there. When the tomatoes have softened and started to wrinkle you're there!