Winter tomatoes are forgettable at best, but oven roasting these greenhouse-grown rubies can help bring out the sweet flavor that we remember from sunny August days. And naturally, there is no better way to use roasted tomatoes in January than to make tomato soup.
To ease myself back into the Boston tundra (goodbye, 70 degree Houston weather), I made a Roasted Tomato Soup with Sole and Monkfish and paired it with Balsamic Brussels Sprouts Grilled Cheese Sandwiches.
For the soup, I used the Roasted Tomato Soup with Halibut recipe from Giada’s Feel Good Food (this recipe, without the pasta) and replaced the halibut with sole and monkfish, which is what I had on hand. For the sandwich, I used this recipe from How Sweet Eats.
A grilled cheese sandwich isn’t exactly a health food, but simple swaps in ingredients can make a HUGE difference in nutrition. Hear me out…
A study actually compared the metabolism of a cheese sandwich with whole grain bread and real cheese (Sargento medium Cheddar slices) to a cheese sandwich with white bread and a processed cheese product (Kraft Singles). Scientists found that people expended 50% more energy metabolizing the whole foods version, even though both sandwiches had the same amount of calories and the same ratio of bread to cheese.
Not only does this grilled cheese sandwich boast 100% whole grain bread and real, organic cheese, but it even has green vegetables on the inside! Paired with a nutritious tomato and fish soup, I’ll chalk that up as a sensible dinner.
What are you cooking this week?