I have been MIA from our blog for quite some time now, and I apologize to you and to our readers. Life has been a bit hectic lately…and it has left me no time for kitchen time. This past week I stopped myself and said ENOUGH! No more eating salad, egg salad and/or tuna for all meals, it is time to go back.
So I did and I made my first real soup for the winter. I say real soup because I made chicken soup a while ago because I was not feeling well but chicken soup I can have anytime of the year. Tomato soup is one of those soups I can have all the time. It is one of the most comforting foods in a menu. When we go out to a restaurant and they have tomato soup I feel compelled to order it, and when served in a bread bowl…yum! My mom makes really good tomato soup and the one I made is inspired/copied from hers.
Tomato soup also goes perfect with a cheese grilled cheese. It is one of the simplest foods to make (even from scratch!) and you do not even need too many ingredients or spices.
- 2 healthy looking leeks
- 5-6 big juicy tomatoes chopped into bug chunks
- 4-5 small carrots peeled and chopped
- 2 stalks of celery chopped
- 2 Tbsp of tomato paste
- salt & pepper
- 2 Tbsp of olive oil
- red pepper flakes (optional)
- Cut the leeks in rounds and wash very well as they bring a lot of dirt in them
- Place the washed leeks in the pot with 2 Tbsp of olive oil and saute them for 4-5 minutes without letting them burn.
- Add the carrots, celery and the tomatoes to the pot and let it simmer.
- The vegetables will begin to release water.
- Add about 1.5 to 2 cups of water depending on how thick you want your soup to be. The more water the thinner the soup will be.
- Add the tomato paste, salt & pepper to taste and red flakes if you choose to.
- Bring the soup to a boil and then bring down to a simmer for about 30 minutes.
- When the soup is ready, let it cool down.
- Blend the soup in your blender or food processor.
Grilled Cheese Sandwich
- Cheese of your choice (mozzarella, cheddar, swiss, really any cheese that will melt)
- 2 slices of sandwich bread
- Heat a skillet over low to medium-low heat and melt some butter. Meanwhile, add some cheese over one bread slice. Top that bread slice with the second slice and press down gently to set.
- Brush sandwich top completely butter and place the sandwich, buttered-size down, in skillet. Brush remaining side of the sandwich with butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately together with the soup.