Fall is upon us and that means it’s soup weather! I am determined to make soups, chowder, anything for a bowl this year and my first attempt: tomato and basil.
I found a simple recipe for my first stab at the dish; I didn’t want something too fancy, but then again, how fancy can tomato soup really be. Of course, also, we had to have a grilled cheese with it. So we opted for sourdough bread and Havarti; a perfect combination.
The soup didn’t take long to prep or make at all, and the final touch: adding the cream made all the difference. The soup came out amazing for my first try; smooth and creamy and was the perfect companion to the crispy grilled cheese.
Now it’s onto the next soupy-adventure!