Friday, September 12, 2008

Roasted Tomato Basil Soup & Grilled Cheese Paninis

I saw this recipe on another blog and thought "I have fresh tomatoes! I have fresh basil! I even have fresh onions!" and decided it would make a good early fall dinner.

I did change a few things. For starters, I didn't use 4 cups of basil. My poor basil plant got kind of shocked by a rather cold night on Monday (I've been bringing it in at night now), so I only picked as much as I dared. Maybe 2 cups. I also don't have a kitchen scale, so I estimated at what 3 lbs of tomatoes were (I figured each tomato was 1/4 lb, some smaller, so used about 16 tomatoes).

This recipe has convinced me, though, I need a hand blender before I make any other fall soups. Screw putting it into the food processor in batches. What a mess.

I would do one thing differently - I would seed the tomatoes, either before roasting or before adding them to the pot.

Now for the Grilled Cheese Panini, I used Kerrygold Blarney Castle Cheese. It's a mild, gouda-style cheese, which was delicious with the tangyness of the tomato soup. Then I just grilled them up on the George Foreman grill, pressing the lid down 1/2 of the way thru the cooking time.


Joelen said...

Whatever the variation, tomato soup and grilled cheese sandwiches are one of the best meals ever. Ever! Sounds delicious and hope your kitchen wasn't a total disaster by doing batches in your food processor... eek!

Kayte said...

this soup sounds amazing. i love my immersion blender for stuff like this.