Sometimes a cookbook comes across my desk that is intriguing. "Soup Swap" (Chronicle Books, 2016) is one such book that is fun to read and really tasty to imagine. Author Kathy Gunst is a broadcaster and cookbook author, and she has fashioned this soup book into something different. She came up with a way to enjoy myriad soups with other soup makers via monthly soup dinners. Each guest or couple brings a soup to the dinner, making extra, so that all the other guests take home the soup. That way everyone gets to have a tasting at the dinner and then can stack their freezers or fridges with other soups. It's definitely, as she describes, a way to get through winter! Cold soups are also offered for warm weather days.

The introduction of "Soup Swap" gives the reader coded recipes that include dairy free, gluten-free, vegan and vegetarian. There's also information for soups that travel well, themes and portion sizes. I liked her recommendation for securing pot lids using a bungee cord or large rubber bands for no-spill traveling. No worries if you don't feel like a doing a traveling soup swap -- the soups are delicious, and the author offers lots of helpful knowledge in her headnotes.

Below, I have included both the author's and my ultimate comfort meal: tomato soup with grilled cheese (croutons on top). Looks like we both grew up on Campbell's and have that vibrant taste memory.

You'll notice Gunst has given two serving portions: for a tasting or a full portion. While it's best to make this soup in the summer and fall, when fresh garden tomatoes are available, there are some "acceptable" winter-tomato substitutes such as good-quality organic canned tomatoes or hothouse-grown organic winter tomatoes. Add a half teaspoon of sugar with the tomatoes if you are preparing this soup in winter. The adaptation of her grilled cheese croutons will appeal to kids, as well as grown-ups.

TOMATO SOUP WITH GIRLLED CHEESE CROUTONS

Makes 8 to 10 tasting portions or 6 full servings

Can be served cold, vegan

2 medium leeks

1 1/2 tablespoons olive oil

2 medium onions, thinly sliced

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