Weather: rain puddles and two moose in the yard
What I’m listening to: Dancing in the Minefields, Andrew Peterson
This first week of school has brought a distinct chill in the air and some rather heavy rains. It has been perfect soup weather. But, I still wanted to give a couple of final nods to summer with the bright flavors of tomato and basil, especially since I know a great many of my readers are still experiencing sweltering heat and plentiful gardens.
One of my kids’ favorite meals is grilled cheese sandwiches with tomato soup for dipping (and let’s be honest – mom and dad are fans, too). I have long been fond of the combination of tomato soup and cheddar. I knew when I saw this recipe on Foodgawker that it would be my first soup of the season.
Why had I never thought to incorporate cheddar into the soup itself? It’s genius, really. A perfect match. I was also intrigued by the use of yogurt for creaminess instead of cream. And, I couldn’t forget to add a “grilled cheese” element to the meal (for the kids, of course… wink, wink), so I decided on garlic cheese toasts on homemade french bread. Now that’s mmm, mmm good.