grilled cheese tomato soup

Fall has hit strong this year...from one day to the next the air went crisp and the leaves started swirling. Suddenly everything seems to burrow, searching for hidden warmth and companionship. I want to join in and find myself wearing thick socks, staying indoors all day without guilt, and cooking the new foods with its fall smells and textures...orange, cinnamon, quiet laughter. One particular joy at this time of year is the end of summer produce melding into the beginning of winter heardiness. So here is a Parmesan tomato soup for you to try. Think of a rich and creamy tomato soup with the grilled cheese stirred right in. Also, perks of not having to clean the griddle.

grilled cheese tomato soup | seekthewelfare

PARMESAN TOMATO SOUP
serves 4

1 stalk celery, diced
2 large carrots, diced
1 onion, fine diced

saute until just browning and fragrant

6 (28 oz) diced tomatoes

add, cook 5 minutes

1 t dried oregano
1/2 c+ fresh basil, chopped
4 c broth
1/2 bay leaf

add, bring to a boil, simmer until all is soft and thickened (about 45 minutes to 1 hour). Blend until smooth in a strong blender. Return to pot.

1/4-1/2 c butter
2 c almond/cashew/coconut milk
1 c grated parmesan
salt & pepper to taste

stir in until all is melted. Warm to eating temperature. Serve warm.