Soup with the Simons: Lasagna soup

By | April 25, 2013

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This recipe first appeared in the Feb. 4, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.

You’ve had lasagna before, probably too many times to count. But lasagna soup? Now that’s a new one.

Unfortunately, I didn’t come up with it myself — there are lots of other versions out there. But isn’t it brilliant? You make a creamy tomato soup, add pieces of lasagna noodles, and top it off with cheese.

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Tomato soup is often based on canned products, which I desperately wanted to avoid. That’s why the recipe you see here calls for filling your oven with halved tomatoes, and then roasting them until they look like that picture up there. The oven does all the work for you, coaxing out those deep tomato flavors like only an oven can.

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The best way to serve this soup is in ramekins (mine are 7 ounces), since that allows you to give each portion its own cheesy topping. If your family isn’t used to ramekins, you might want to give them a quick lesson on not touching a fresh-from-the-oven dish, even if it does go right on your plate.

Safety first, you know. Safety first, supper second.

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Speaking of which: best Shavuos soup ever. Your kids are going to have a party. And the adults won’t be any less excited.

One year ago: blue & white cheesecake squares


3 Comments

Hindy on April 25, 2013 at 7:33 pm.

this looks amazing! My kids love soup with melted cheese. Definitely making this!

Reply

Prag on April 26, 2013 at 12:48 pm.

yay, I lost the binah where this was featured, so glad to find it here!

Reply

stephanie on April 29, 2013 at 4:18 am.

i always want to buy little ramekins to serve things just like this

Reply

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