by Kay Steiger
Grilled cheese and tomato soup is my ultimate comfort food. Recently my regular Campbell’s have been seeming lackluster. That’s why I was so thrilled when IFAer Amanda pointed me in the direction of these two recipes on Kitchen Sink for gourmet grilled cheese and tomato and leek soup. Together the two were kind of a lot of work for your typical weeknight trial, but separately they’d be quite manageable. The result was amazingly delicious. I more or less stuck to the recipe except that in my idiocy I forgot to pick up fresh tomatoes (probably a little risky this time of year anyway) so I used the leftover canned tomatoes since the soup recipe calls for about a can and a half of 28-oz. peeled tomatoes. Amanda found the soup a little too spicy, but I found it about right.
Since I’m not much for New Year’s resolutions (I tend to ignore the list within a couple weeks anyway) but I did decide that my January project should be learning some soup recipes to add into my repertoire. And yes, one of the gifts I got for Christmas was and immersion blender. Any suggestions?