Fresh Tomatoes: Get 'Em While You Can

Hey there, everyone! It's been awhile... but I'm back and right in time to take advantage of all the peak produce summer has to offer.

I've recently received a request to post more vegetarian recipes. So I will oblige that request by spending the next couple of posts on vegetarian-friendly dishes. I also plan to honor the splendor of tomato season with the next two posts.

We're having an extended Spring here in Southern California. May Gray and June Gloom just won't give up. So, I've used the cooler days to make my most favorite soup in the world: Tomato Soup. Even as summer progresses and the days warm up, this soup is so delicious it's completely worth heating up the kitchen. And of course the best accompaniment for any tomato soup is a grilled cheese sandwich. I have searched and experimented and tasted and have finally found the optimal cheese combination for the PERFECT grilled cheese. Fontina and Muenster. Each melts superbly and the flavor is smooth, pairing oh-so well with tomato soup. Please to enjoy:

Heirloom Tomato Soup with Grilled Cheese Sandwich

Serves 4

5 heirloom tomatoes, quartered (any variety; diversity is optimal here)
1/2 large yellow onion; quartered
3 cloves of garlic, peeled
olive oil
salt & pepper
3 c veggie stock
2-4 tbsp butter
half-and-half (optional)

1 loaf of French bread, sliced
4 slices of Fontina cheese
4 slices of Muenster cheese
butter

Preheat oven to 400 degrees. Place quartered tomatoes, onions, and garlic in a large baking dish. Drizzle liberally with olive oil and toss to coat thoroughly. Roast in the over for 30 minutes.

Next, spoon 1/3 of the roasted veggies into a food processor or blender, puree until completely smooth. Empty the pureed veggies into a large soup pot. Repeat 2 times until all the veggies have been pureed and are in the soup pot. Then, add veggie stock to pureed tomatoes.

Heat soup on medium-high. Bring to a boil, then reduce to a simmer. Season the soup with salt and pepper to taste. Cook uncovered at a slow simmer for 10-15 minutes. Then add the butter (the more butter you add the richer the soup will taste).

In the meantime, butter one side of each slice of bread. Place one slice of Fontina and Muenster each between two slices of bread. Toast on a griddle (butter side down) over medium heat until golden brown on each side.

Serve the soup with a drizzle of half-and-half and the grilled cheese. Don't forget to dip!

Bon appetit!