For dinner tonight we had roasted tomato soup with grilled cheese sandwiches. I adapted the recipe for the soup from Smitten Kitchen, and had roasted the tomatoes and made the stock last week letting them hang out in the freezer until it was time to put it all together. I subbed in some beer in an attempt to recreate a soup from one of my favorite pubs back home. I think it was quite successful.
The grilled cheese was also an homage to a sandwich from another beloved and missed bar. It included gruyere, sharp cheddar, and gouda. A perfect little meal for a wildly windy night. Or, as my husband commented it was delightfully spicy and paired well with Trader Joe’s 2011 Vintage Ale.
Roasted Tomato Soup (adapted from Smitten Kitchen)
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
3-4 garlic cloves (unpeeled)
1/4 t dried basil
1/4 t crushed red pepper flakes
3 C chicken stock
1 C porter beer (ale or lager would also work nicely)
Roast the tomatoes and garlic until tomatoes are brown and tender (400 deg for about an hour should do it) Once they have cooled slightly transfer to a food processor or blender and pulse until you have a chunky puree. (At this point you can stick your puree into a freezer safe container and freeze until ready for use)
To make the soup combine the puree with the rest of the ingredients, bring to a boil, and then simmer for 25-30 minutes.
This is the perfect accompaniment to grilled cheese, or you could follow the SK route and put your cheese on top.