Oh baby, it’s cold outside

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Here in the Midwest it has been cold. I mean, really cold. Some days there is the mess that goes with. Like wind, ice, black ice, snow, and our arch enemy…freezing rain. Tomorrow is supposed to be a high in the single digits. I digress.

When it is that cold, all we want to do is hunker down for the evening in sweatshirts, thick socks, and soft pajama pants. Maybe I was a bear in my former life. I really do fight the urge to hibernate in the winter.

Anyway, tomato soup is the comfort food of choice on those nights. Served with a grilled cheese sandwich and you would think mom was in the kitchen and Leave it to Beaver was on TV. This soup is a variation of a couple of recipes. I can’t really claim it as my own. Give it a try.

Tomato Soup

1 carrot, diced
1 small onion, diced
2 teaspoons, minced garlic
1 Tablespoon olive oil
1 14-15 oz. can crushed tomatoes
1 14-15 oz. can chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme

In a medium saucepan over medium/hi heat, sauté onions and carrots until tender.  Turn the head down to Medium/Lo and add minced garlic and cook just a few seconds until tender. Add crushed tomatoes, chicken broth, pepper, and thyme. Warm thoroughly. Using an immersion blender, food processor, or blender (your choice), puree the entire mixture until most of the carrots are pureed. If you like this texture, skip the next step of straining.  I prefer to strain the mixture to get a very smooth soup. Taste to see if it may need salt. It is usually salty enough on its own. Makes 3-4 servings. May be doubled or tripled or whatever.

Notes:

You may add 1/2 cup of cream, half and half, or milk to the soup after it has been pureed. Resulting in a Cream of Tomato Soup.  Mr. Gravy loves the cream added.

Garnish with a dollop of sour cream, chopped parsley, or any other fresh green herb.

I like oyster crackers the best.

About Grilled Cheese, I love soft white bread but know it really isn’t that good.  Mr. Gravy hates whole grain breads. So, when I make grilled cheese, I use one slice of soft white and one slice of whole grain…..a slice of provolone and a slice of cheddar…butter in the skillet and on the bread….viola!  The best grilled cheese in town.

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