Back to basics: rethinking soup and sandwich

Sometimes you really can't beat a classic. Four weeks into the semester, with midterms looming on the horizon and the ability to spend long hours in the kitchen dwindling, everyone could use a bit of simple comfort. And it is with that thought that I ask: Is there anything more delicious, more wholly satisfying, more heart-warming than a crispy, gooey grilled cheese sandwich accompanied by the delicate creaminess of homemade tomato soup? Well, is there? I thought not.

The smile on my housemate's face when I told her what I'd be making this week was priceless. It was exactly what her grandmother would make every time they were together. In fact, it was the only thing her grandmother could cook. And she used Campbell's. I'll be the first to admit that there is nothing inherently wrong with condensed soup, Wonderbread and Kraft singles, but I would encourage everyone to think about reinventing—or at least experimenting with—the wheel every once in a while. The amount of different breads and cheeses in the world make it, in my opinion, nearly blasphemous never to think outside the childhood box. And though I (sometimes) love canned soup. That said, I think you'd be surprised how simple it is to create a homemade version with less sodium—I dare you to read the nutrition information on those cans—and way more flavor.

As is true with nearly any kitchen creation, with grilled cheese the possibilities are endless. I settled this week on a combination of sharp cheddar (for bite), soft brie (for the melt factor) and some crisped prosciutto (for textural contrast). You could use Swiss, provolone, St. Andre (one of my absolute, though not necessarily budget-conscious, favorites), Gouda, Edam, chevre, mozzarella or anything else your turophiliac heart desires. Other delightful additions to the center of the sandwich would be roasted red peppers, bacon, tapenade, pesto, tomatoes, arugula or spicy mustard. Your bread could be brioche, baguette, whole wheat, rye or ciabatta. The combinations are endless, and the cheapness and simplicity of this sandwich makes it especially fun to experiment with. And, of course, removing the prosciutto from this recipe makes it vegetarian-friendly. I have to admit vegan-friendly may not be possible once you enter the world of grilled cheese, and I imagine one of the great pains of veganism is the complete elimination of grilled cheese sandwiches from the diet.

I'm not sure who the first person was to combine grilled cheese and tomato soup, though it's a good bet she is kicking herself daily for failing to patent one of America's favorite combinations. The secret to my tomato soup is roasting the tomatoes—even though they come from a can (it's February, after all)—before putting them in the soup. There was something purely magical about sitting down to dinner with a steaming hot bowl of soup, as the winter skies opened and snow flakes began to slowly descend to the lawn outside our house. It's also worth adding that in general, soup is way more possible than you'd ever expect. It takes less time than you think, fewer ingredients than you'd guess and saves more money than stocking up on cans of Chunky or Progresso. And, as I can say from experience, the looks on peoples' faces as they walk into the kitchen and smell a hot pot of soup simmering on the stove makes any trouble you go to in preparing your soup well worth it.

Grilled Cheese Sandwiches

2 long Portuguese torpedo rolls
8 long slices brie cheese (1/8 inch thick)
8 long slices cheddar cheese (1/8 inch thick)
4 thin slices prosicutto
1 T olive oil
Pinch of salt

In a hot pan, gently place the slices of prosciutto and cook 30 seconds per side, until crispy, then remove and set aside. Slice the torpedo rolls down the center. Cover the bottom of each torpedo roll with 4 slices of cheddar, then top with the prosciutto, and then top with the brie. Add a pinch of salt to each sandwich on top of the brie, before placing the top back on each sandwich.

If you have a panini-press, it will work really well for this sandwich. If you do not, heat two heavy bottom pans on medium heat. In any case, brush the top and bottom of the sandwich with olive oil and place onto either the panini press or into a heated pan. If using two pans, take the other heated pan and place it on top of the sandwich, pressing down. Cook for 5-6 minutes, until the bread is very crispy and the sandwich is flattened.

Note: if you only have a griddle or one frying pan, just cook the sandwich in it, flipping after 3-4 minutes. You can apply pressure with your hand, a spatula, or a heavy plate to achieve the same effect as a press.

Tomato Soup

1 medium onion, chopped
1 shallot, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
2 28 oz. cans of diced tomatoes (preferable San Marzano)
1/4 c. olive oil
1 t. chopped sage
2 c. vegetable stock
Salt and pepper to taste
1/2 t. garlic powder

Drain the canned tomatoes well and set aside the liquid. In a roasting or sheet pan, place the tomatoes, 2 T of olive oil and some salt and pepper. Mix well and arrange in a single layer on the pan, and roast in a 400-degree oven for 25 minutes. Meanwhile, in a large pot, heat 2 T of olive oil over medium heat. Add the onion and shallot and sauté 5-7 minutes until translucent. Add the carrots and celery and sauté 5 minutes more. Add the roasted tomatoes, stock, salt and pepper, sage and garlic powder. Simmer for 20-30 minutes, until the vegetables are very soft.

Using an immersion blender (a great investment if you don't have one) gently puree the hot soup. If you're soup is too thick, you can add more stock until it reaches the desired consistency. Be sure to taste your soup and adjust the seasoning as desired.

If you do not have an immersion blender, carefully puree your soup in either a food processor or a blender. As a rule, never fill up a food processor or blender more than half-full of hot liquid, so you may need to do this in batches. If you do not have any of this equipment, you've just made chunky tomato soup. Enjoy.
To serve, garnish with a dollop of heavy cream or crème fraiche, and a pinch of finely chopped sage.

Grocery List

Portuguese torpedo rolls (2), $1.69
Celery, $0.69
Sage, $0.99
Prosciutto, $2.49
Brie, $3.29
NY Sharp Cheddar, $2.60
Carrots, $0.79
Vegetable Stock, $2.49
Onion, $0.59
Diced Tomatoes, $3.99
Shallot, $0.17
Total, $19.78

Products purchased at:

Adams Fairacre Farms
765 Dutchess Turnpike
Poughkeepsie, NY 12603
(845) 454-4330