Roasted Tomato Soup and Grilled Cheese Croutons. Oven roasted tomatoes, fresh herbs and a drizzle of cream blended into an easy, silky, 0utrageously delicious comfort meal.
It was tough saying goodbye to summer this year (except the bathing suit part), but cooler weather means it’s time for one of my favorite combinations, Tomato Soup and Grilled Cheese.
This Roasted Tomato Soup was made with the last of my garden tomatoes along with some herbs and comes with a modern twist, Grilled Cheese Croutons that have become my new obsession.
Tomato White Bean Soup: rich, thick tomato broth infused with herbs and packed with beans and vegetables.
This time last year I resolved (in a post no less) to stop wasting food. It’s so darn expensive, right? So I’m tackling this resolution again and I hope you’ll join with me. Kitchen comrades in arms, if you will.
A quick inventory revealed five cans of Great Northern beans (must have been one heck of a sale), a couple of cans of crushed tomatoes, two tubes of tomato paste, four containers of chicken stock, an almost empty jar of Nutella (oops), Uncle Ben’s 90 second brown rice, canned artichokes, a jar of pesto and way more I won’t bore you with.
Between the pantry and refrigerator, I had all the ingredients for this Tomato White Bean Soup. . . minus the Nutella (which makes a fine dessert all by itself). You know what they say ~ “happiness is hot soup on a cold day”.