Tomato Soup with Broiled Goat Cheese Toast
Feb 21, 2012
While there is nothing quite like homemade tomato soup, I will come clean right now and admit that Trader Joe's Low Sodium Organic Tomato and Roasted Red Pepper Soup is one of my all-time favorite convenience foods. I generally will pass on canned soup, but this does NOT taste like canned soup. The cardboard container is probably one factor, but the soup itself is just really, really good. I try to keep a box of it in my pantry at all times for emergency situations (emergency being that we're really hungry and neither one of us is willing to cook), and last week we had one of those situations. So I whipped out my box of soup, heated it up, and prepared a broiled cheese toast to float on top - voila. Instant dinner. And it was good.
This isn't rocket science, so there's no recipe needed here, but I thought I'd share with you how I put my dinner together.
Tomato Soup with Broiled Goat Cheese Toast
serves 2
Ingredients:
- 2 bowls of tomato soup (either homemade, or you can cheat, like I did)
- 1 large slice sourdough bread, cut in half vertically
- 1 tsp unsalted butter
- 1 oz soft goat cheese
- 1 oz shredded or sliced extra sharp cheddar
- Preheat your broiler, if necessary. Heat both bowls of soup to desired temperature. Line a broiler pan with foil.
- Very lightly butter one side of each piece of bread. Lay the bread buttered-side-up on the broiler pan, and broil for a minute or two, until the bread starts to toast. Remove the pan from the oven. Spread 1/2 of the goat cheese on each slice of bread, then top with 1/2 of the cheddar. Put the pan back under the broiler and broil until cheese is melted and bread is toasted.
- Drop your broiled cheese toast into your tomato soup. You're good to go.
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