I made this recipe a few weeks back, but I was traveling and then sick and then it was Christmas so I'm just now posting it. In fact, I'm composing this entry from the confines of my bed, and it's noon, as I'm still not feeling too terrific! I wish someone would come and bring me soup and a grilled cheese sandwich...



Ross had what started out as a very simple craving the other day- tomato soup with a grilled cheese sandwich. Since I was feeling particularly ambitious, it turned into homemade roasted tomato soup and grilled sandwiches with cheese, bacon, and avocado- a simple, satisfying and homey dinner for a chilly night. (Note: the bacon avocado cheese sandwiches were consumed too quickly for a photo op, so this picture depicts round 2, with a plain grilled cheese sandwich.) I roasted tomatoes to add flavor and steered clear of cream to try to counteract the perceived health repercussions of the bacon-cheese action. The balsamic vinegar adds roundness in its stead.


Roasted Tomato Soup

Ingredients:

• 2 medium tomatoes
• 1 leek, white and light green parts chopped finely
• 1 medium onion, chopped finely
• couple large sprigs of thyme
• one cup tomato puree, canned or fresh
• one 28 ox can diced tomatoes
• 2 cups chicken broth
• 2 Tblsp balsamic vinegar
• olive oil
• salt and pepper

Method:

• Heat oven to 400. Put a piece of foil on a cookie sheet or sheet pan.
• Cut tomatoes in ½ inch slices. Lay out in one layer on foil. Drizzle with about 1 Tblsp olive oil and sprinkle with salt and pepper.
• Put in oven for 15 minutes. Flip and cook another 15 minutes. Remove from oven.
• Meanwhile, heat about 1 Tblsp olive oil in a large pot over medium heat.
• Add leeks, onions, and thyme sprigs. Cook until translucent, about 5 minutes.
• Remove thyme sprigs with tongs or a fork. Add tomato puree, diced tomatoes, chicken broth, 2 tsp salt, and about 8 grinds of pepper. Lower heat to medium low and simmer about 15-20 minutes.
• Add roasted tomatoes and simmer another 10 minutes.
• Use a hand blender or food processor to puree the soup, in batches. Be careful as it will be very hot. (I prefer it to remain a bit chunky but if you like it very smooth then strain through a chinois or fine strainer.)
• Add balsamic vinegar and stir in. Serve hot or cold.