Tomato Soup and Grilled Cheese in One!

What a beautiful week it has been! Sunshine, warm temperatures and colorful leaves all around with cool mornings to start off these glorious days. I love it! I don’t know about you but I stocked up on many pounds of tomatoes, making sauce and freezing it, eating them on everything and having tomato soup every other day. Usually we have grilled cheese with our tomato soup but last night I came across another one of Smitten Kitchens ingenious ideas! She puts the bread on top of the soup, cheese over top and then bakes it all in the oven. Amazing! Here is my version of her recipe:

You will need:

• 4 bowls of your favorite tomato soup
• 4 slices KAMUT bread or any other sourdough
• 1 1/4 cup grated Compté or cheddar cheese 

Toast your bread slices until crunchy and lightly butter one side of each slice. Pour your soup into four ovenproof bowls and place them on a baking sheet. Place toasted bread slices in each bowl with the buttered side up. Divide the grated cheese and sprinkle over each piece of bread. Bake soup for 15-20 minutes until cheese is bubbling and browning. You can even finish it up under the broiler for a minute or two to get it extra dark. Enjoy immediately and repeat the next day! 

Reminder: there is NO bread next week. Be sure to sign up for October shares before they sell out!

This week’s Share
KAMUT Wheat Bread
Ingredients: Montana grown org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT, water, sourdough culture, sea salt.

Sunflower Seed Sandwich Bread
Ingredients: Montana grown org. wheat flour, water, org. sunflower seeds, org. sourdough culture, sea salt, barley malt.

Bakers Choice: German Rye with caraway
This is a special request from a dear family friend that might only have a little longer to enjoy his  life on our planet. 
Ingredients: Montana grown org. wheat flour, org. rye flour, water, sourdough culture, coriander, fennel seeds, caraway seeds, sea salt.