Roasted Tomato-Basil Soup with Tofu and Spinach (or, what to do with your leftover soup)

Yesterday I posted about some delicious tomato soup I had made with a great farmers’ market find – fresh-frozen heirloom tomatoes.  I roasted them up with some garlic and onions and the result was fabulous.  Find that story here.

Travis and I enjoyed our leftover soup with the extra sandwiches I had made (see same post above) the next day, but I wanted to make something different with the little we had left after that.  Well, that’s part of the reason I wanted to create something new out of it… because there was really only one serving left, and we were two hungry people.  I scoured the fridge and the pantry and found some likely subjects:  tofu, rice, and spinach.

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Roasted Tomato-Basil Soup and Grilled 3-Cheese and Veggie Sandwiches

I’ve been on a comfort food kick lately – Travis has been sick, I’m still getting over nagging ickiness, and I’ve been busy at work.  Really, that’s all just an excuse I use to make food that is delicious and just a *little* naughty (I love cheese.  I would be vegan in an instant if it weren’t for that fabulous dairy product… perhaps in time I will get over it!).  But really, it’s just good food and no shame in that.

Anywhosie, at the farmers’ market last week one of the farms was selling bags of beautiful fresh-frozen heirloom tomatoes.  I could not resist their beauty and promise of summer’s last sweetness – which in this cold weather feels like a long long time ago.  And so I began formulating a plan for a tomato soup and grilled cheese combo for my sick Travis… and me to enjoy.  :)

IMG_3360Yup.  Irresistible.

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