Hi friends! I’m back! I’m just peeking in again this week to share a special little guest post for a radiant new mama — Emily from the Pig & Quill (whose baby shower from a few weeks ago was my excuse to nosh on about a year’s worth of cocktail franks) had her baby! I’m mildly obsessed with baby Lana James (and her fabulous name) so I can only imagine what it’s like for, you know, her actual parents — so I was super excited to be able to help out with a guest post while Emily and Chris are embarking on such an exciting new journey.
This tomato bisque and grilled cheese combo is one that I’ve actually been meaning to share since the tail end of last tomato season (oops) but it’s one of my absolute favorites, so I’m pumped it’s finally seeing the light of day. It’s one of my go-to freezer meals, so I figured it might be a good one to add to Emily’s arsenal — the soup is inspired by a creamy, comforting one from my college days, one that I loved to turn to when sick or when looking for a late-night pick-me-up after a long night in the library. It’s got an extra boost of umami from a few rashers of bacon, but a little less dairy to balance that out, and it’s perfect when paired with a grilled cheese amped up with tart apple slices and two different kinds of smoky cheese — in turn inspired by a great one B2 and I had at a quirky 24/7 coffee shop in downtown Honolulu. If you’re into making this for those rainy, slightly chilly late spring evenings we’re still having, canned tomatoes will do well while we wait — otherwise, it’s just a few weeks until their fresh cousins are back! And you can find the recipes over on the Pig & Quill this morning! Emily, thank you so much for having me, mama! Hugs and kisses and lots of soup to you and lovely Lana.