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This month’s Kosher Connection link-up is all about comfort food. I had a hard time decided just which food I should share with you. I decided to share with you a food and a memory that brings comfort to me. Be sure to scroll all the way down to the end of this post to see some other great recipes from my fellow Kosher Connection bloggers!

I have several defining food moments of my life. Many of them revolve around lazy Sundays with my family. My parents would both be cooking in the kitchen and my sisters and I would be running from room to room taking in the delicious smells, and probably engaged in some sibling rivalry.

Sundays were days filled with a bustle of activity. Our days were spent running from swimming to pottery to theater at the JCC, and then home for a warm supper around the family table. One of my dad’s specialties is a loaded grilled cheese sandwich. My sisters and I would gobble that sandwich up.

This grilled cheese was never just standard white bread and American cheese. It was always filled with surprises. Some days it would be tomato and onion within the gooey cheese. Other days, we might find a sprinkling of sunflower seeds hidden inside. We always enjoyed it.

Later in college, whenever I was in the mood for that taste of home, I would order up a grilled cheese sandwich. Like during my childhood, it always had stuff in it. It was often filled with provolone, onions and mushrooms. On a rainy day, I would add a cup of soup to the meal. I learned to love creamy tomato soup on those rainy New York days. Dipping a corner of grilled cheese in to that soup and chowing down – that spelled out a bit of heaven.

Pure comfort on a plate.

I thought I’d share this fabulous meal with you today.





Creamy Tomato Soup Save Print Author: Hindy Garfinkel Recipe type: Soup Ingredients 1 tbsp. olive oil

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

5 cloves garlic, chopped

1 tbsp. fresh basil, chopped

1 tbsp. fresh oregano, chopped

1 tbsp. fresh thyme, chopped

2 tsp. salt

2 tsp. ground pepper

1 - 28 oz. can of roasted tomatoes

5 cups vegetable broth

½ cup half & half

additional salt and pepper to taste Instructions In a large soup pot, heat up the olive oil on medium-high heat. Add in the onions, celery, carrots, garlic and herbs. Cook on medium-high for a few minutes until the onions begin to soften. Stir in the canned tomatoes. After a couple minutes of cooking, add in the vegetable broth. Let the soup come to a boil and then turn down the heat to medium low and cover the pot. Let the soup simmer covered for about 45 minutes. Check on the soup. The carrots should have softened. Puree the soup with an immersion blender. Stir in the half & half. Taste the soup and adjust seasoning. Serve and enjoy! 3.2.2124