In his cookbook "Soups, Salads, Sandwiches," chef Matty Matheson redefines comfort by combining grilled cheese with a rich, broiled tomato soup to elevate the classic dish.
Matheson highlights the transformation of roasted vegetables in the soup preparation: "They broil, they slightly burn, they simmer - by the time they're puréed, these veggies have developed a potent, rich flavor."
He emphasizes the emotional connection to comfort food: "Nothing beats grilled cheese, and nothing beats tomato soup from a can; it just makes you feel like everything will be OK in that moment."
Matheson challenges the reader with a humorous perspective: "If you want to step it up, well now, just look at this f-ing thing. Stare at the cheese crostini...you can look down at all the losers still just eating canned soup."
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