Creamy Tomato Soup with Souffled Cheese Toasts

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We now return to our regularly scheduled programming, otherwise known as this scrumptious, easy tomato soup and a whole new take on the grilled cheese sandwich. Soup first: I do love a nice tomato soup, and let me just say for the record that if you don't have time to make your own, there are a few nice supermarket version - I especially like Pacific Organic Creamy Tomato.  But if you do have a spare half hour to make your own, this one is lightly spicy and creamy and delicious, and if you make a little extra for lunches later in the week you will be SO happy.  Once your soup is bubbling away, you can whip up a few of these exotic little cheese toasts - all you need to do for these babies is mix up some grated cheese with a little mustard and some whipped egg whites.  Spread them on to some slices of lightly toasted bread, pop them into the oven until they are melted and a teeny bit brown, and you are in business.  It's like the perfect combo of a grilled cheese and a little baby souffle, and paired with the tomato soup they are just plain perfect.

Don't you just LOVE soup season?

Creamy Tomato Soup with Souffled Cheese Toasts, adapted from Epicurious

• 2 1/2 tablespoons butter
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon ground cloves
• 2 tablespoons flour
• 1 15 ounce cans diced tomatoes
• 1/4 teasponn baking soda
• 2 1/2 cups chicken stock
• 1 1/2 cups milk
• Salt and pepper
• 2 tablespoons tomato paste
• 1 egg, separated
• 1 teaspoon Dijon mustard
• Pinch cayenne pepper
• 1 cup grated cheddar
• 4 slices bread, lightly toasted

1. Melt butter in a large saucepan over medium heat.  Add onion and celery and cook until onion is limp, about 3-5 minutes.  Stir in flour, then add basil, cloves, tomatoes, baking soda and stock.  Bring to a boil, lower the heat, and simmer partially covered for 20 minutes.  Cool briefly and then puree in a blender until smooth (or if you have an immersion blender use that, it's even easier!)

2. Preheat oven to 400.  Return soup to the pot and add milk and tomato paste and season with salt and pepper.

3. Combine the egg yolk with mustard and cayenne, then stir in the cheese.  Whip the egg white until if forms soft peaks and then fold it into the cheese mixture.  Spread cheese over the tasted bread and bake until puffed and a little golden, 5-10 minutes, while you reheat the soup.

4. Serve the soup with a piece of cheese toast, cut in half diagonally, with fresh ground pepper.

Click here for printable recipe