Red Pepper Tomato Soup with Apple Grilled Cheese

Broho hasn’t done a group dinner in awhile (how sad!) but we finally got our shit together last Sunday and made a big steaming bowl of tomato soup alongside toasty grilled cheese. A winter food, for sure, but given the rainstorms and lightning showers that have graced this past week, any food reminiscent of cozy, tea-filled days is fine by me.

I added tofu to the original recipe to give it a little more…umph and instead was rewarded with a horribly bicolored soup that looks a little strange (I promise it tastes good.) This was the first time I had ever roasted peppers–so easy!–and I want to do it again and again and again and put it on every salad I eat for the rest of eternity.

I suppose grilled cheese is a pretty basic, non-recipe-type food, although I do have to recommend trying it with apple. A few thin slices of a crunchy Granny Smith is all you need!

RED PEPPER TOMATO SOUP WITH GRILLED CHEESE

1 teaspoon olive oil

2 cloves garlic, minced

2 blocks firm tofu, chopped

3 red peppers

4 large tomatoes, chopped

1 1/2 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon sugar

3 cups vegetable broth

1 teaspoon hot sauce (I used sriracha!)

sour cream

For the grilled cheese:

8 slices thinly-sliced multigrain bread

8 slices cheddar cheese

1 Granny Smith apple

To roast peppers, rub them with oil and place under the broiler until blackened, turning to get all sides.  Let rest for 15 minutes, the peel will come right off and core and seeds will fall out. Chop peppers and set aside.

Heat olive oil in a large pot. Add garlic and tofu and cook until soft but not brown, about five minutes. Stir in tomato, bell peppers, thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in vegetable broth and hot sauce. Bring to a boil, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender. Blend soup with an immersion blender.

While soup is finishing, make the grilled cheese. Thinly slice apple and place on sandwich along with two pieces of cheddar. Melt butter in a non-stick pan and fry sandwich until cheese is melted and outsides are golden brown.

Pour soup into bowls and top with sourcream. Serve with your sandwich!