But the good news is that you’ll be able to eat tomato soup for the rest of your life. Now I’m just adding four cans of diced tomatoes, which is actually a lot. And you let that cook for about three minutes or so. So, when the onions are ready – and you’ll know because it’ll smell great – you add 1/2 cup of flour. All right, now I’m going to add the onions and cook them until they’re translucent. “You gotta to always keep kicking it up a notch, don’t you?” So now we’re going to melt 1/2 a pound of butter. But I might sometimes put a few extra spices in it just to kick it up a notch. It’s a little sweet, which is interesting. I use a mix of red and yellow, because I don’t know why, Because I can.
First, you need to cut three or four onions. So, this is a really easy tomato soup recipe that is actually on The New York Times website. For the grilled cheese sandwiches, you’ll need bread, butter, mayonnaise, Gruyére and Cheddar Jack. For the soup, you’ll need butter, onions, all-purpose flour, diced tomatoes, chicken broth, sugar, salt and pepper, half-and-half, and honey. And today, I’m making tomato soup and grilled cheese, because it’s getting cold outside. Transcript Cooking Class | Roxane Gay’s Tomato Soup & Grilled Cheese The author Roxane Gay shares a pair of favorite cold-weather recipes.
