Roasted Tomato Soup with Muenster Breadsticks

Written by chanie on January 27th, 2015

I really feel bad for you guys. Here I am living it up in sunny Miami, while my fellow Brooklynites are stuck with a curfew while the city shuts down due to a blizzard. I’m truly thinking of you while I sit here relaxing at the beach! :- p

And just to show you how much I care, I’m sharing this comforting roasted tomato soup with muenster breadsticks in honor of Snowmaggedan 2015! I know you all stocked your houses to the hilts, so chances are, you have the ingredients on hand (and then some), so lets get cookin’!

They’re calling this NorthEastern historic and crippling and I’m calling this recipe duo soul-warming and pure comfort food. It’s the perfect kind of meal to eat at the fireplace while piles of fluffy white snow accumulate outside your window. Winter Storm Juno’s got nothing on you.

We start our not-so-little snow feast with roasted tomato soup. If you’ve never roasted tomatoes before, it’s time to start! They become so deliciously sweet – perfect with sweet roasted garlic and shallots. Topping off the soup with pesto and fresh basil just takes it over the top.

You can’t have tomato soup without cheese and bread! I love me some grilled cheese with tomato soup, but roasted tomato soup requires something a bit more sophisticated – like breadsticks! Don’t be overwhelmed by the thought, I keep things simple using a quick & easy pizza dough (you can even use store-bought dough). And for the filling – I use my ultimate favorite cheese of all time – MUENSTER! Muenster is a white cows-milk cheese that melts incredibly well. Natural & Kosher makes convenient pouches of shredded muenster that are perfect for making grilled cheese, mac ‘n cheese, pizza, or quesadillas.  I like to twist my breadsticks so I get lots of the toasted crispy cheese all around, but you can also make these more traditional and keep the cheese inside (see recipe for how).

Now back to sunny Miami – we’re keeping away from the pool today because it’s all of 55 degrees,, and the natives are pulling out their Uggs! I’m still on a high from The Miami Marathon (hashtag Miami Famous) this past Sunday, which I was lucky enough to walk/run in honor of The Friendship Circle.


Running a marathon was something I’ve always wanted to do, but I never thought I’d really do it. When my friend Rochel Leah recruited me for Team Friendship, I wasn’t quite sure what I was getting myself into. Little did I know, I’d have to train 4 times a week to complete 13 miles, when I could barely meet a single mile mark.

Six weeks of training proved nearly impossible in 20 degree weather (and less!), but I pushed myself to my limit and walked/ran as much as I could. Four times a week didn’t happen, but I managed quite a few training sessions, increasing my mileage to as much as 10 miles. I covered Prospect Park, Brooklyn Heights, Dumbo, Williamsburgh, Long Island City and more! I can’t wait to share pics and more about my experience in a future post. In the meantime, you can still support my run and help me reach my fundraising goal here!

I’m off to relax in the sun, but stay warm you guys, I’m thinking of you!



This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

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14 Comments so far ↓

  1. Naomi Nachman says:

    this looks so delicious. I love tomato soup. Love the idea of these bread sticks to accompany them

  2. Devora Leah says:

    We grew up with tomato soup made out of bottled tomato juice – which I never liked so I was a bit hesitant to try this. I made it tonight and it knocked the ball out of the part! And it’s so quick and easy too!

  3. S says:

    I made this yesterday and had some to spare for tonight. What a perfect comforting bowl to welcome me back from the frigid, snowy outdoors!

  4. We hope you had a successful run. Those breadstick look like what we need right now. Nothing more comforting than a hot soup and some cheese bread stick.

  5. I’d like this soup – I grew up eating tomato soup and grilled cheese!

  6. Yocheved says:

    How do you store them? In the fridge? At room temp? Can I make them 2 days in advance?

    • chanie says:

      Hi Yocheved, since the breadsticks have cheese, I would say you need to store them in the fridge. You can just rewarm them befhttp://www.busyinbrooklyn.com/wp-admin/edit-comments.php#ore serving. In which chase, you can probably make them in advance.

  7. shoshana says:

    Chanie, We made this soup and and I give it a thumbs up. Obviously cannot compare with any can-based soup. We served it with pannini.

  8. Arielle says:

    Do you think that this soup would freeze well?
    Can I make it Thursday night and serve it Sunday or Monday without freezing it?

    Thank you!

    • chanie says:

      I think this soup would freeze well and would also last a few days in the fridge no problem! (sorry I didn’t get to your message sooner!)

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