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What’s Left in the Fridge Chunky Tomato Soup

We’re in the midst of what feels like a 45 year polar vortex, so all I want is warmth. What better way to do that than with a comforting, spicy soup. I call this the ‘What’s Left in the Fridge’ because literally there were a couple of things in there that I need to use quickly before they went bad. Appetizing, right? I promise it’s good!

What’s Left in the Fridge Chunky Tomato Soup with Grilled Cheese Croutons

Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Servings: 2

Ingredients

  • A half sheet pan of tomatoes
  • 1/4 of an onion
  • 4 cloves of garlic
  • 1 tbsp dried basil
  • 1 tbsp dried chili flakes
  • enough chicken stock to make it into soup
  • 2 pieces of bread
  • a few slices of cheese
  • a bit of margarine
  • olive oil
  • salt and pepper

Instructions

  • Lay out tomatoes, onions and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
  • Roast on 375 F for an hour, or longer if it looks like they need to be roastier.
  • Transfer the veggies into a pot on medium heat. Add the basil, chili flakes, and stock.
  • Bring to a boil, then simmer for 30 minutes.
  • Use an immersion blender to blend it up into soupy goodness.
  • Make your grilled cheese! You know how to do this. I like to use margarine on the bread on the pan side because it spreads nicer. 
  • Cut up the grilled cheese and throw it in your soup when serving. 

I really loved this soup and it was a great way to use up some things that were in my fridge. I’m trying to be better at not letting food go to waste, and this soup is a perfect way to combat that.

I could eat soup for every meal and be perfectly happy.



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