Grilled cheese and tomato soup is the ultimate comfort food. (Although homemade Chinese gyoza is a close second.) As the leaves change and the temperature drops, our family turns to soup and sandwiches for a quick meal. When an extra loaf of crusty rustic bread is available, a grilled cheese is promoted to a panini with turkey and ajvar (I get mine at Trader Joe’s).
While Campbell’s is the traditional favorite, I’ve been smitten with homemade tomato soup. It’s cheap, delicious, and simple to make. As an added bonus–additives, high fructose corn syrup, and excessive sodium are not invited to the party.
Basic Tomato Soup
1 28 oz. can pureed tomato (or crushed, then run through blender)
2 cups chicken broth
1/2 cup heavy cream, or to taste
salt and pepper to taste
a bit of olive oil
a shake or two of garlic powder
a shake of onion powder
a couple shakes of dried basil
*try it with green chile
Combine canned tomato and broth with all spices in saucepan. Heat at med-high. Add heavy cream and olive oil. Bring to slight simmer, stirring constantly. Serve warm.