I hope you all had a fabulous New Year’s Eve and are enjoying today’s start to a brand new year.
Here is a quick recipe that will warm you up on a cold January evening. (Tonight is supposed to be the coldest temps of the winter, yet, here in Vermont. That should make getting up tomorrow morning at 5:22 a.m. a real treat.)
I digress. Back to the soup.
Get your favorite tomato and cheese soups. Pour them side by side in a soup bowl. Sprinkle with buttery, toasted bread cubes and some cheese and you have what tastes like a grilled cheese sandwich with tomato soup.
I thought the colors were really striking, too. Kind of a yin/yang thing.
Tomato And Grilled Cheese Soup
Prepared tomato soup
Prepared cheddar soup
1. Pour prepared tomato and cheddar soups into separate saucepans and heat through; ladle some of each into a heatproof mug or measuring cup.
2. Simultaneously pour the soups into a bowl from opposite sides. Use a spoon to create a swirl pattern where the soups meet.
3. Melt some butter in a skillet. Toast bread cubes over low heat, stirring occasionally, until golden-brown on all sides; season with salt. Add to the soup before serving.
Note: I used Campbells’ cheddar cheese soup which, right out of the can, isn’t very nice. Add 1/2 cup of shredded white cheddar cheese and 1/4 cup grated Parmesan and the flavor is much improved. I also sprinkled a little bit of shredded cheddar over the soup before serving.
Recipe from Every Day With Rachael Ray Magazine
I had a brilliant New Year’s Eve. I actually was awake at midnight!
Now I’m lazing around enjoying the quiet before the usual routine resumes tomorrow.
I should really say sort of quiet, since I’ve been blasting ‘Carolyn’ by Swiss Lips.
‘Carolyn’ is currently my song of the moment. It’s pop perfection. Fun, catchy, and totally danceable.
I want to get into that car and be a queen and kick my feet up on the dashboard. And have this song playing as loud as possible.