Even though buds are popping out in the back yard as we speak, I’m in a comfort food state of mind – and really, for many of us grilled cheese and tomato soup are about as nostalgic as it gets. I got it in mind awhile ago to take the gooey toasted bread that typically lids a baked French onion soup and apply it to tomato soup using cheddar, and save us all the trouble of dunking our grilled cheese sandwich into our soup. I mean, look at it.
Although it’s not exactly tomato season, I like to pull out a good can of tomatoes for soup – and it can rely just on canned, if that’s what you have. I happen to be clearing all the rogue tomatoes out of my freezer – when they start getting wrinkly, I toss them in whole, and then drop them straight from the freezer into soups, stews, chilis, whatever benefits from a little tomato. If you’re someone who likes to peel their tomatoes, the freezer will get things started – as the fruit freezes it will expand and split its skin, making it easy to peel off with your fingers. (I don’t bother.)
If you’re a tomato soup fan, making a batch from scratch is worth the effort – use whatever tomatoes you have, roast them if they’re fresh, or just drop them into the pot frozen, and don’t worry too much about being precise with your measurements. After all, it’s just soup. (And a vehicle for melted cheese.)