Soup and Sandwich Night, Roasted Tomato Soup

O.K., so football season doesn't officially start until after the Yankees win the World Series or they are eliminated from the play-offs, but they do have these games on t.v. that Dave always wants to watch.  Our t.v. is upstairs and we don't, as a rule, eat in front of the t.v., except for Mondays during football season (Dave is trying to get Thursdays in too but so far I've resisted).

Dave is back from moose camp (they were successful with 2 moose this year), so Monday night football officially started at our house.  I usually fix soup and sandwiches for dinner on Monday during football season, it is warm, it is filling, and with the sandwich, Dave will put up with soup for dinner.  To start our season off, I'm using the last of the red tomatoes from the greenhouse for the soup.  Along with the regular sandwich, I've made grilled cheese croutons.  The sandwich has to have meat so I'll make a meatloaf sandwich with some left-over meatloaf, and cook it on the sandwich press.

I tend to fix the same soup and sandwich combo over and over.  I'd love to hear from you on your favorite combos and I'll try them out on the picky-eater (Dave).  Thanks for your help!

Roasted Tomato Soup

• 2 1/2 pounds fresh tomatoes 
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 3/4 cup heavy cream

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. 

Grilled Cheese Croutons

Do you really need a recipe?

2 slices bread

cheese

butter

shaved Parmesan cheese

Butter bread on both sides, lay one slice bread on hot pan top with cheese,top with second piece of bread. Grill until golden brown, turn over, grill second side until golden brown (you want it toasted a little more than you usually would want).  Place on cutting board, cut into cubes.  Place on top of soup, garnish with shaved parmesan, if desired.

September 25, 2012     Daylight  11 hours, 53 minutes, 40 seconds     Temp. 48º F