For cozy nights in and battling seasonal sadness.
Hi QCK ❤ how are ya?
This week has been all kinds of icky. Rainy, gray, and just… blah. My friend called me on Monday after a terrible day. The kids she works with were acting up, she was exhausted, her plans got cancelled, and she locked her keys in the car. You know those days where it feels like everything’s out to get you? It was one of those.
I’ve been feeling it too. Every year, I battle with seasonal sadness, I just do not do well without the sun. The weather has always had a real impact on how I move through the world. But I’ve learned that instead of fighting the seasons, it’s better to flow with them. When it’s cold and dark, I slow down. I let myself rest and recharge, knowing that quiet seasons make room for the busier ones. And a lot of that rhythm shows up in my cooking. I spend more time in the kitchen making slow, cozy meals that fill the house with warmth and work with what’s in season. When I sync with the season instead of resisting it, I find a kind of calm that feels really natural.
Side note: there’s this incredible and deeply underrated album called Forecast by Bakarii that captures this idea perfectly. It’s all about how the weather mirrors our emotions. It’s been my soundtrack this week.
Anyway, that phone call from Laschelle on a cold, rainy day felt like my cue to lean into comfort. She told me earlier that week her ultimate comfort meal is grilled cheese and tomato soup, and honestly, that was exactly what we both needed. So we made it. Grilled cheese, tomato soup, and a Disney Halloween movie marathon until we fell asleep on the couch. I also threw together a loaded skillet cookie (chocolate chips, peanut butter swirls, and marshmallow fluff topped with vanilla ice cream). That recipe’s coming soon, but um yeah, we did end up feeling better.
The grilled cheese isn’t much of a recipe… it’s more of a state of mind. I grab every cheese I have in the fridge, chop it up, mix in a little mayo, cream cheese, salt, pepper, and basil, then let it melt into perfection. You can’t go wrong.
But the miso tomato soup? That’s where the magic happened. I’ve never been a huge fan of tomato soup, it can be too acidic and flat. So I raided my fridge for every ingredient that gives deep umami flavor and built from there. The result was chef’s kiss—rich, creamy, savory, herby, and just a little unexpected. A splash of heavy cream rounds it out, and the slow cooking fills your whole house with warmth and that unmistakable “something’s cooking” smell.
It’s one of those recipes that’s as therapeutic to make as it is to eat. Cozy, grounding, and so satisfying.
Recipe:
| Prep: 10-15 mins | Cook: 35 Mins | Category: Dinner | Servings: 4 |
Ingredients:
- 6 Roma tomatoes, quartered
- 1 red bell pepper
- 1 small yellow onion, cubed
- 4–5 sage leaves
- 4 cloves garlic, peeled and crushed
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp miso paste
- 1 Tbsp tomato paste
- 4–5 basil leaves
- 3 cups chicken or vegetable stock
- 1/2 cup heavy cream, optional
- Salt and pepper, to taste
Directions:
Ingredients:
6 Roma tomatoes, quartered
1 red bell pepper
1 small yellow onion, cubed
4–5 sage leaves
4 cloves garlic, peeled and crushed
1 Tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp miso paste
1 Tbsp tomato paste
4–5 basil leaves
3 cups chicken or vegetable stock
1/2 cup heavy cream, optional
Salt and pepper, to taste
Directions:
1. Preheat oven to 400°F.
2. On a lined sheet tray, combine tomatoes, bell pepper, onion, sage, and garlic. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly.
3. Roast for 20–25 minutes, or until the vegetables are softened and slightly caramelized around the edges.
4. Transfer everything to a blender, along with miso paste, tomato paste, basil, and stock. Blend on high until smooth and creamy.
5. Pour the soup into a medium pot over medium-high heat and bring to a gentle boil, stirring occasionally.
6. Reduce to a simmer and let it cook for 5–10 minutes to deepen the flavor.
7. Stir in heavy cream (if using), then remove from heat. Taste and adjust seasoning as needed.
8. Serve warm with a grilled cheese sandwich, of course.
Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤
Quarter Cup Kitchen 
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