After a long weekend in NYC filled with a bit of overeating, fun and fall weather, I knew exactly what I wanted to cook for this week, SOUP! During my college days, my sorority house had the habit of serving tomato soup and grilled cheese on Fridays for lunch. It was the perfect comfort/hangover meal at the end of the week.
So, I decided to do a grown-up version of the classic grilled cheese and tomato soup. Soup from scratch. Whole wheat bread. Fancy cheese. 🙂
- 1 can whole tomatoes
- 1 qt. vegetable broth
- 1 small can tomato paste
- 1 yellow onion
- 2 cloves garlic
- 2 tbsp. olive oil
- 1 bay leaf
- cayenne pepper
- fresh thyme
- 1/2 cup lentils
- whole wheat rolls
- Fontina cheese
- prepared artichoke tapenade (or any other pesto or tapenade you like)
For Tomato Lentil Soup – (adapted from this recipe)
- Rinse the lentils well and set aside. Heat the olive oil in a large soup pot over medium-high heat. Add the onion and garlic and saute until soft and golden.
- Add the tomato paste, paprika, and cayenne, and cook an additional two minutes, stirring often.
- Add the lentils, stock, bay leaf, tomatoes and a pinch of salt and pepper. Bring to a boil then simmer 15-20 minutes, until the lentils are soft and the tomatoes have broken up.
- Add the fresh thyme, reserving some for garnish, and simmer for an additional 1-2 minutes. Taste for seasoning and serve with fresh thyme as garnish.
For the grilled cheese
- Slice the roll in half and spray each half with olive oil.
- Add the desired amount of cheese on each half and place on a baking sheet. Broil on low until the cheese melts.
- Remove from the oven and spread the tapenade on each half. Serve open-faced.