First, a brief pause for station identification. I just figured out how to put up a Facebook page for FramedCooks, so if you aren’t getting enough of my incessant chatter about cooking and photography and teenagers right here on this blog, please click below and hit the “Like” button.
We now return to our regularly scheduled programming, otherwise known as this scrumptious, easy tomato soup and a whole new take on the grilled cheese sandwich. Soup first: I do love a nice tomato soup, and let me just say for the record that if you don’t have time to make your own, there are a few nice supermarket version – I especially like Pacific Organic Creamy Tomato. But if you do have a spare half hour to make your own, this one is lightly spicy and creamy and delicious, and if you make a little extra for lunches later in the week you will be SO happy. Once your soup is bubbling away, you can whip up a few of these exotic little cheese toasts – all you need to do for these babies is mix up some grated cheese with a little mustard and some whipped egg whites. Spread them on to some slices of lightly toasted bread, pop them into the oven until they are melted and a teeny bit brown, and you are in business. It’s like the perfect combo of a grilled cheese and a little baby souffle, and paired with the tomato soup they are just plain perfect.
don’tyou just LOVE soup season?
Creamy Tomato Soup with Souffled Cheese Toasts, adapted from Epicurious