Test Kitchen: Warm up with tomato soup, herbed grilled cheese
Jan. 15, 2014 at 3 p.m.
Updated Jan. 14, 2014 at 7:15 p.m.
I had my first experience with tomato soup when I was in college.
It wasn't a staple in our house growing up, but it became a go-to meal when winter rolled around and the temperatures dipped into the 30s and 40s.
Everyone enjoys tomato soup with a gooey grilled cheese sandwich or quesadilla. Even a few pieces of toast will do the trick.
I like to dip my sandwich or tear it into pieces and toss them into the bowl like croutons on a salad.
To achieve a tomato soup iconic of the Campbell's canned variety, puree the soup in a blender and put it through a sieve.
You can also use an immersion blender or leaves it as is. I like the immersion blender method because it leave the soup thicker and more substantial on the spoon.
When the next cold front hits, grab a bowl of tomato soup and warm up to a grilled cheese.