On a cold, rainy day, there is nothing quite like a bowl of hot tomato soup. I ate many a bowl of tomato soup and many a grilled cheese sandwich when I lived in Portland (9 months of rain, yo!). I had never, however, attempted to make tomato soup from scratch, opting instead for canned Campbell's convenience. That is, until tonight. Enter The New Best Recipe: All New Edition from the editors of Cook's Illustrated. This culinary tome may have just ruined me for all canned soups forever. Interested in creating your own tomato soup epiphany? Find a similar tomato soup recipe here. And because soup can't stand alone, tonight I paired it with homemade cornbread. Find a similar cornbread recipe here. Note: tomato soup is a labor of love. It took longer to make and was much messier than I had anticipated. This is not something I would attempt if I came home from work tired and was like, hmmm, what can I make in 30 minutes?Save yourself the headache and ask Rachel Ray what to do in that situation. But if you have the time to roast and simmer and you don't mind significant clean-up, give it a try!
like I said, culinary tome!
tomatoes lined up for the roasting
yes, that is soup in the blender.
Almost finished!
tomato soup and cornbread, bffs!
As a side note, there is a bit of a running disagreement when it comes to the kitchen soundtrack selection at my dad's house. He wants country and I want anything else. Yet somehow at the end of my little soup adventure, I found myself yelling "Country must be . . . country wide!" into a spatula (and for the record, I'm not even sure what that song means). It was a little like this:
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