What to do when it’s gloomy and cold and grey outside?
Put on a hoodie, get that Velvet Underground record crankin’ on your record player, and make yourself an open-faced grilled cheese baked on top of some tomato soup.
I luckily stumbled upon this incredibly deliciousrecipe from the lovely Deb at Smitten Kitchen during last year’s “Hurricane” Irene. Determined to not leave my bed due to the exorbitant amount of promised destruction, this bitch stocked up on champagne, sprinkles, and enough cheese to crank out several bowls of this delicious comfort food.
Roasted Tomato Soup with Broiled Cheddar Lids (recipe from Smitten Kitchen)
All you need:
3 lb plum tomatoes, halved
4 cloves of garlic UNPEELED (this seriously makes all the difference)
¼ tsp dried thyme (or oregano if you don’t have thyme)
7 shakes red pepper flakes
4 c chicken or vegetable stock
Sliced rye or pumpernickel bread, buttered on one side and toasted
1 tbs grated raw onion
1 c coarsely grated cheddar (more for topping)
1. Preheat oven to 400. Cover a baking sheet with foil and add tomatoes, halved lengthwise. Sprinkle with salt, pepper, and drizzle with olive oil. Place garlic cloves in a tightly wrapped foil packet and add to baking sheet. Roast for approx 1 hour, until tomatoes and garlic are very tender.
2. Let cool for 5-10 min.
3. Unwrap garlic and peel cloves. Place garlic, tomatoes, and any accumulated juices into a food processor and pulse until you have a chunky puree.
4. Put tomato puree, soup stock, and spices in a medium stockpot. Bring to a boil then reduce heat and simmer approx 25 min. Taste and season accordingly.
5. Preheat oven to 350. Pour soup in oven-safe bowls (or mugs) and fill with soup. Stir in onion. Top with toasted bread and add cheese.
6. Put bowls on a baking sheet and let cook 15-20 minutes, on until cheese on top is bubbling and brown.
7. Curl up under your favorite softy-soft blanket and enjoy in front of an open window.