i believe that there is nothing better on a cold day than a bowl of tomato soup and a crispy grilled cheese, and this recipe will fulfill all of your soup and sandwich needs, i promise!
for the soup you will need:
3 medium-sized vine ripe tomatoes (1.5-2 lbs), quartered
1/2 onion, diced
1 can diced tomatoes (any brand, i used muir glen)
olive oil, salt, and pepper
1 can chicken broth
for the sandwich you will need:
2 slices of bread, i used rosemary sourdough from whole food’s
room temperature butter
cheese of choice, i used mild cheddar
- preheat oven to 400 degrees
- place the tomatoes onto a sheetpan and drizzle with olive oil + season with salt and pepper. roast tomatoes for 1 hr
- heat up some oil on high heat and once heated, add in your onions
- season onions with salt and pepper and cook them for 7-8 minutes, until translucent
- once onions are cooked, pour in the roasted tomatoes (optional: peel them to prevent skins in soup), diced tomatoes, and chicken broth
- heat on high and let everything stew together and simmer for 20-30 minutes
- blend the soup with an immersion blender- if you like chunks in your soup, ladle a portion of the soup to the side before blending (check chef’s notes if you do not have one)
- let soup simmer on medium-low heat until ready to serve and season to preferences
- butter both sides of the two slices of bread
- place the bread onto a cold pan and then proceed to place the cheese
- finish the sandwich by putting the last slice of bread on top and turn the heat to medium + cover the pan
- after 3-4 minutes, check on sandwich and cook according to preferences!
- enjoy 🙂
if you do not have an immersion blender, ladle a portion of your soup to the side and let cool for 20-30 minutes before blending. you can blend all of your soup if you’d like, you’d just have to do it in multiple batches
you can add roasted garlic to the soup with the broth and tomatoes, just roast the garlic with some olive oil, salt, and pepper with the tomatoes (make sure the garlic is wrapped in aluminum foil)
Today I had a little bit of this and that left in the fridge so I figured a curry is perfect for combining leftover produce in a batch of deliciousness. I combined two recipes from BBC Good Food and used a quick Garam Masala recipe (OK, but in the future I will probably be invest either time or money for a real version) to substitute for it in the recipe.
For the rice: Cook 1 cup brown or white rice in standard rice cooker
For the curry:
- 2 onions, sliced thinly
- 1 can of chickpeas, drained and rinsed
- 1 stalk Broccoli, cut into florets
- Handful of spinach (fresh)
- 1 can of peeled tomatoes, 14 oz
- Olive oil, for pan
- 1 tsp garam masala/spice mixture
- 1 tsp tumeric powder
- 1 tsp coriander
- 1 can Coconut Milk, 14 oz
- Salt and pepper, to taste
- 2 cloves of garlic, crushed/minced
- Add rice to rice cooker before prepping the vegetables – it will take a long time!
- Heat oil in a deep skillet or pot over medium heat, then add sliced onions. When translucent (about ~7 – 10 min), add garlic and spices and mix thoroughly for 2 – 3 minutes.
- Pour in can of tomatoes. Break down with a wooden spoon until chunky and allow it to simmer for 10 minutes.
- Pour in coconut milk and add s&p, stir occasionally and thicken for 15 minutes over medium-low heat. In the last 4 minutes, add in the broccoli florets to cook in the mixture
- Stir in chickpeas and spinach until spinach is wilted. Serve over rice!