Since I've been in a bread-making phase this bitter winter, it only seems natural that I also am in a soup and stew phase. This recipe is a long-time favorite. (In fact, I should probably just rename this blog SingleGrrl's Greatest Hits, since I've been blogging more about my old standards than new experiments. But anyway ....) I've been making it, or variations thereof, since it was first published in Cooking Light magazine. Its title in the magazine is Creamy Tomato Balsamic Soup. I consider the "creamy" part optional, though, and I like to emphasize the fact that the tomatoes are roasted. This soup has a deep, robust flavor, and has the added attraction of being healthy and easy to make.
Of course, you'll want to pair this with a grilled cheese sandwich made with slices of Cottage Tea House Bread or 100% Whole Wheat Bread, as you see here. What is more classic than a good homemade tomato soup and grilled cheese sandwich?
