I don't know where my love of tomato soup originates. Unlike a lot of my favorite foods (meatballs, pasta, roast chicken) my mother didn't really make tomato soup when I was a child. Occasionally she would make veggie soups with tomato bases, but never the traditional cream of tomato soup from the iconic can - you know the one.
It must be something that I ate at a friends house when I was older, or something I discovered on my own - but by the time I was in college, tomato soup and grilled cheese was on regular rotation in my dinner menus.
Then I got a little older, a little wiser? and decided that condensed soup from a can probably wasn't the best thing I could be eating. I'd occasionally splurge on some whole foods organic type, but I've always wanted to try my hand at a homemade tomato soup.
I love a tomato soup that is lightened just a little with cream - but recently I've had a little, ahem, issue with dairy like milk and cream (thankfully cheddar cheese is A-Ok) so I went with a creamless recipe. Lest you think I made my soup creamless due to calorie concerns, please note the delicious gruyere and cheddar grilled cheese that accompanies my little crock of soup. It was griddled in a cast iron skillet in some butter. So there.
The bread was homemade too. So, the only way this could be more of a slow food experience is if I had grown the tomatoes and made my own cheese. The recipe for the soup can be found here. It is from Cooks Illustrated, so the directions are clearer and more concise than I could have given you. I recommend you give it a try if you're a fan of that iconic can.
And I assure you if you make this - you won't be able to resist a dunk!