If tomato soup and a grilled cheese sandwich are comfort food to you, you’re going to love this recipe.
Speaking of which, I have a fun story about tomato soup and grilled cheese. Back when I was in college and living in an apartment for the first time (read: cooking for myself for the first time), I decided to make a recipe for roasted tomato soup with a grilled smoked mozzarella sandwich. It was super fancy for a girl who had been living off Lean Cuisines, ramen noodles and a meal plan the last two years and needless to say, it was taking a lot longer than I thought. I was running late for a sorority meeting as I was finishing up the last steps. When I put the tomato soup in the blender and turned it on, all of a sudden, scalding hot tomato soup was spinning through the air. My arms were burnt and my white dress was destroyed. There was tomato soup in my hair. There was tomato soup coating the counter. There was literally tomato soup on the ceiling. It. Was. Awful.
Now, this lovely green soup did not end up all over my ceiling because now I am an adult and part of being an adult is owning way more kitchen equipment than you’ll ever need, which includes an immersion blender. Yay adulting!
This soup is made by blending is made with spinach and apples for a hint of sweetness. I threw lots of herbs in there too to brighten it up, as well as bacon, because bacon. I love the combination of smoky, savory flavor with bright and fresh herbs! To thicken it, I used soaked cashews, which adds a really light nutty flavor and perfectly creamy texture.