How I Stopped Hating Tomato Soup


How I became the open minded eater I am today I’ll never know, as this was definitely not always the case.

These days I’ll pretty much gulp anything with gusto, but I remember many a night growing up when I’d be left at the dinner table, long after the others were done, to finish the food I didn’t want to eat ’cause NOBODY LEAVES THE TABLE ‘TIL THEIR PLATE IS CLEAN!

I’d sit for as long as it took to choke down the last few bites of cold pork chop, plug my nose and slam the remaining lukewarm milk in my glass, or if could get away with it, introduce my mortal enemy ham loaf to my good friend paper napkin, when no one was looking. 

One dish I could not handle though, was tomato soup. No amount of coaxing or time spent at the table could force me to eat the stuff, and my Mom knew it. She mercifully skipped my bowl when ladling it up for the rest of the family alongside the crispy, gooey grilled cheese sandwiches she’d serve it with.

Thanks Mom. :)

I can’t even pinpoint what it is about tomato soup that gives me such irrational levels of heebie jeebies, but I’ve felt the same way about it all my life and I’d planned on spending the rest of it hating the red, thick and sloppy soup – until about a month ago. That’s when I made the tomato sauce that was so good it pissed me off, which oddly enough, reminded me of tomato soup!

Instead of the slightly sweet, condensed and canned version of my childhood though, it was elegant, silky and sophisticated. And so I became obsessed. Obsessed with finding a similar recipe in soup form that was slow cooked, fresh tasting, and homemade, which would change my mind about tomato soup forever.

Here’s what I found – Roasted Tomato Soup with Broiled Cheddar.


This is IT. The BOSS. Tomato Soup for grownups!


It all starts with these: fresh tomatoes. Nothing canned or condensed here.


The juicy veggies are halved and simply seasoned with salt, pepper and extra virgin olive oil. 

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Along with 2 cloves of garlic wrapped in tin foil, they’re popped in the oven and roasted to juicy, tender, golden brown perfection.




Pictures like this make me sooo happy. :)


After the tomatoes and garlic are roasted (I wish smell’net existed so you could get a whiff of this roasted garlic!)


they’re pureed to the consistency of your choice. I’m not a chunky veggie girl, so I let mine get pretty smooth.

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Afterwards the tomato puree is simmered with chicken broth and a few simple spices until it’s thick and bubbly. 



Then the real magic happens. The broiled cheddar action takes place!

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Replicating the classic pairing of grilled cheese and tomato soup, toasted & buttered baguette pieces are floated on top of the soup, then freshly shredded, sharp cheddar cheese is mounded on top.





I mean!!!


A few minutes under the broiler…


and you’ll be over the moon. 


This soup is delicate and packed with fresh, roasty flavor. It tastes NOTHING like the soup of my childhood, and for that I am grateful. :)


Plus, howya’ gonna hate on anything with a broiled cheese lid?! ;)


Click here for the recipe from Smitten Kitchen, and happy slurping! :)

PS my brother was on the Today Show today! Apparently Ann Curry picked him out of the crowd because she liked, and wanted to touch, his hair?! Check out the video! :D


"My most hated food as a kid was ________."

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