Popular canned tomato soup is good, but I’m not convinced that its that good. So if I’m eating it, I’m usually adding something. I’ve decided my favorite thing to do is roast a red bell pepper over the stove until the skin is blackened and can be easily peeled once cooled. Next I put the bell pepper, a little bit of the soup, and a little bit of a chipotle pepper in adobo sauce in the blender and blend until smooth. Finally, the blended mixture gets added to the soup and heat it up and you’re done. This whole process really doesn’t take too much time and you’re left with a kick-ass tomato soup. I topped the soup with some parmesan and parsley. If I had basil in the house it would have been basil. Try pairing the soup with grilled cheese.
Arugula is one of my favorite greens. I especially love the slight pepper flavor of it and lately I’ve been eating so much of it. One thing you have to try is stuffing grilled cheese with Arugula. Don’t be shy, add a nice bundle of it in the middle of two layers of cheese and pan fry with some butter. Havarti dill cheese is really good for this preparation. When I make grilled cheese I like to cook it a little bit slower on a medium low heat to avoid burning. Finally, before I flip the grilled cheese I’ll put down another small pad of butter so that both sides toast evenly. When I was thinking about making this it sounded good but, admittedly, not super great to me. However, once I tried it I fell head over heels in love with this grilled cheese that is a little bit more complex in flavor and texture.