Veggie Reuben and Tomato Soup

Julie introduced me to the concept of a Veggie Reuben. I was, of course, incredulous. "You mean, just Swiss Cheese, sauerkraut and Thousand Island dressing on rye?" She maintained that you don't need Thousand Island, either.

So, what the hey. The other night I prepped a few, adding some sauteed red onions to the sauerkraut, and I fired up the cast iron griddle, serving them along with some organic tomato soup.

It was good, I have to say. I did have some organic Thousand Island on the side, and I think it's better with it. It's also better with some corned beef or pastrami, but that's another post...

I do need to try my hand at a Southwestern Tomato Soup. One of these days.