Soup and Samich

Last spring we had one of those Sunday dinners that transcended what we knew of happiness and comfort.  It was a simple request and a simple dinner.  But like most things food–simple, done properly…is fekkin’ ridiculous.

What does “properly” mean? It means care and attention.  You can still be attentive and caring, while keeping it simple.  Simple just means not having too many steps or ingredients and no stressful time crunch.  The following recipe is for tomato soup and was adapted from one of Bobby Flays books over 15 years ago.  This was my first tomato soup and is still my favorite.  The sandwich can be anything you like; that memorable night was probably Gruyere or Manchego and serrano ham with sourdough.  Just make sure it has melted cheese and isn’t burned ;-)

Tomato Soup

10 roma tomatoes, halved and seeded
olive oil
salt
2T chopped garlic
½ onion, peeled and diced
1 carrot, peeled and diced
1tsp fresh chopped fresh thyme
1qt. veggie broth
1c cream

Preheat oven to 325°. Toss the tomatoes with the olive oil, salt, pepper and garlic. Place on a sheet pan and roast for an hour. Heat a large sauté pot over medium high an add 1T of olive oil. Add in the onion and carrots to cook until softened, stirring regularly. Add the thyme and sauté one minute more. Add in the tomatoes, and the broth. Bring to a boil then turn down to a simmer for 10 minutes. Add the optional cream, and puree everything. Season to taste and strain through a chinois for a little unnecessary refinement.

photo (12)

Sourdough with Jarlsberg and caramelized onion grilled cheese taking a dip in creamy tomato soup.

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