One of the simple dishes from my childhood that I still crave regularly. There is nothing more comforting than dunking a freshly sliced grilled cheese sandwich into a steaming bowl of creamy tomato soup.
In this recipe, I have kept the dish as simple and true to my memory as possible, all the while enhancing and lightening it.
For the sandwich, I used a focaccia but classic toast bread will work just as perfectly (if not even better!). I used this particular piece of bread because I had it on hand from the #slowfoodonmyplate challenge (January 2021). Absolutely amazing recipe (link here, if you’d like to try. No special equipment, I promise!).
In fact, check out the Slow Food International website and events for some fascinating information about all aspects of the culinary world, from culture to the environment.
Anyway, back to business. This soup is super simple to make, and it comes together in no time.
2 large tomatoes, quartered (or 4 medium tomatoes, sliced in half)
1 pomme de terre moyenne (well cleaned and cut into chunks)
1 petit onion (quartered)
2 garlic cloves, skin on
2 cups of passata or tomato purée
1 1/2 cups of water
1 1/2 tsp salt
1 tbsp olive oil
1 tbsp mixed herbs (oregano and parsley recommended)
1 tbsp maple syrup
Poivre au goût
A drizzle of olive oil
1. Preheat the oven to 425. Line a baking sheet with parchment or a silicone mat, lay out the onions and tomatoes, and toss them with 1 tbsp of olive oil and the herbs. Keep the garlic’s skin on and add it to the tray along with the other vegetables (the garlic will steam, sweeten, and cook without burning.
2. Roast the vegetables until they have softened and are slightly charred. This should take about 20 minutes (oh, and your kitchen will smell amazing). The garlic should have softened, as well.
3. While the vegetable roast, boil the potatoes in a medium pot (if your potatoes are clean and have thin enough skin, there is no need to peel them), reserving the water.
3. Pour the vegetables into a blender, with 1 1/2 cups of the potato water, the maple syrup, and blend until completely smooth. Add the passata, and blend again until fully combined.
4. Empty the pot you used to boil the potatoes, and pour the soup from the blender into the pot (hurray for less pots to wash!). Add the salt (adjust for preference), and warm until desired temperature. Note: this soup taste even better the next day, as the flavours have had a chance to combine, so it’s great for meal prep)
5. Ladle into bowls, drizzle a little olive oil on top, garnish with a small handful (25g) of McCloud BBQ, and freshly ground pepper.
6. Service with the sandwich of your choice. Of course, I recommend a grilled cheese, which you can spruce up with a spoonful of pesto and some pickled eggplants.