Wednesday, November 2, 2011

roasted and lidded.

WELL.  Now that the busiest week of my life AND Halloweekend are in the past, I can FINALLY sit on my bed with the orange and black care package mailed to me by my mother (so much candy I'm going to die) and get back to what really matters.

Which is combining tomato soup and grilled cheese sandwiches into one recipe.

God these little bowls of love made the apartment smell good.  AND they're so good for you (minus the mountain of cheese).  AND they were a great way to use my Fruit of the Month tomato monstrosities.

Q. What do you do with a tomato the size of your head?

(Not supposed to be a joke. Supposed to be a transcription of an interview I just had with myself.)

Roasted Tomato Soup with Cheese Toast Lids
from smitten kitchen

3 lbs tomatoes, cut into wedges
2 tablespoons olive oil
2 large cloves garlic, unpeeled
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
4 cups vegetable stock
1 tablespoon grated raw onion
1 inch slices of rye or some kind of crusty bread, toasted until hard and buttered on one side
1 cup grated cheddar cheese

Preheat oven to 400 degrees.  Line a baking sheet with tin foil.  Spread the tomato wedges on the baking sheet, drizzle with olive oil and season with salt and pepper.  Wrap garlic into a little tin foil pouch, and place beside tomatos on the sheet.  This is how your roast garlic.  You will faint maybe when you try it.  Roasting takes away all of the bite of the raw cloves until its just this mildly flavorful, spreadable mush.  Ugh.  Roast the whole tray for about one hour, then let cool slightly.

Transfer tomatoes, unwrapped and peeled garlic cloves, and all of the juice left on the sheet to a blender, and pulse to your desired thickness.  I'm all about smooth soup.  Then transfer this to a large pot over medium heat.  Add thyme, onion, red pepper and vegetable stock.   Bring to a boil, then reduce heat to a simmer and let cook for 25 minutes.

Be sure to use whatever cheese will look MOST unnatural in pictures.
Preheat oven to 350 degrees.  Pour soup into oven-safe mugs or bowls (we used big ramekins).  Top with slices of toast (use enough to cover the top of the bowl) and then a handful of cheese.  Place bowls together on a baking sheet and bake for 15 - 20 minutes or until cheese is browned and bubbly.


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