Roasted tomato soup with broiled cheddar. Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first week of pre-preschool; assembling warm, wholesome meals for his lunch each day; meeting my manuscript deadline; dealing with the shoe bomb that went off in my closet, etc. — it’s only fair and honest that I tell you that I’ve spent a significant portion of the last year considering ways to merge grilled cheese sandwiches and tomato soup in a single vessel.
In a way, though, it relates to all of those things (well, not the shoes). There’s something very back-to-school-ish about tomato soup and grilled cheese sandwiches, and because it’s still September, if you’re lucky, you can still get some tomatoes worth eating, and if not that, at least worth cooking down. Roasted Tomato Soup with Broiled Cheddar Serves 4 (though closer to 6 if served in mugs) Make soup: Preheat oven to 400°F.
Two Leeks + Two Garlic Soup. To cut a long and possibly annoying succession of stupid anecdotes short; my weekend, this recipe and this post has been inspired by three things: An enforced philosophy of shopping at farmers’ markets far more frequently and making as much as I possibly can from scratch, Wanting to create my version of Campbell’s “Potato and Leek” soup in a can, my former comfort food as a broke student living out of home (eugh), and Discovering a life beyond LEEKSPIN . Needless to say this weekend was rather wholesome (with the exception of my frolicking around humming the Leekspin tune); riding my bike around yearning for the organic and simply homemade. And yes, a year ago I would often pine for Campbell’s Leek and Potato soup from a can, undeterred its goopy nature retaining its cylindrical shape as I attempted it pour it from the can into my little pot.
It was like something from a cartoon. Now, if I do say so myself, this soup is spectacular; so fragrant and naturally creamy. 2 leeks 1 tbs butter 1. Roasted cauliflower + onion soup. This recipe is easy in many ways.
There are 5 affordable, seasonal and accessible main ingredients. It’s just a roast + blend kind of affair, so there’s minimal hands-on time. A bowl is so warm and filling on its own, while the flavour and heft is kind of easy to appreciate as well. There are obvious creamy and nutty qualities, but just the right high note of acidity from a squeeze of lemon waves hello when needed. The rosemary is strong (she does love to be a star), but contends aptly with the musky cauliflower and sweet onions. In the past couple weeks I’ve made not one, but two things that were complete and utter failures. So I moved on to something I knew front to back and all through the dreamy middle. Hope you’re all having some cozy and easy days by the oven or wherever you like to be. Vegan roasted cauliflower soup with roast-y onions + rosemary serves: makes a large batch notes: I tend to be of the “More lemon! Preheat the oven to 400 degrees F. You might also like…