It’s finally starting to feel like fall here!  The stifling heat and choking humidity has passed, and what’s left is big rain clouds and cold breezes!  I love this type of weather, and it’s very welcoming after some intense heat waves this summer.

Fall foods are some of my favorite.  I love roasted squash, stews, soups, and all-things baked(although I, by no means, am a baker)!  Fall is definitely the season of comfort food (Hello, Thanksgiving!).  One of my favorite soups to make is tomato soup.  I have turned my boyfriend, one who usually turns his nose up at tomatoes, into a tomato-soup lover!

If you, too, usually shy away from the red stuff in the can, or are wary of slurping down massive amounts of the lycopene-rich fruit, I urge you to try this recipe!  It’s absolutely NOTHING like that awful condensed “soup” and instead has a nice garlicky undertone to it.  It’s warm, delicious, thick, and extremely satisfying on a cold, rainy day!

I recommend grilled cheese or a cheese and turkey panini to accompany this lunch classic!

Tomato Soup, Done Right

1 28-oz can of whole peeled tomatoes, lightly blended (or stick your kitchen scissors in the can and cut away!)

2 cloves of garlic, finely chopped

1 medium sweet onion, finely chopped

2 Tbsp all-purpose flour

2 cans of chicken broth

2 sprigs fresh thyme

1 1/2 tsp. sugar

salt and pepper to taste

The So-Simple Process

Put 2 Tbsp EVOO and 1 Tbsp butter in a soup pot.  Add the onion and cook for about 12 minutes, or until translucent (basically, when the whole house smells GOOD!)

Add the garlic and cook for another 3 minutes

Add the flour and stir to coat the onions and garlic

Add the chicken broth, tomatoes, sugar, thyme, salt and pepper

Bring to a boil, reduce heat to low, cover and simmer for 45 minutes

Discard the thyme and blend with my one of my kitchen must-haves—an immersion blender!  (Note: Don’t have an immersion blender?  Let the soup cool and blend it in batches.  Don’t put the soup hot in the blender—the lid will blow off and you’ll get burnt!)

Notes

I recommend making a double batch of this!  It’s very good leftover and great to take to work with you for lunch!  One batch is usually sufficient for two people.

Make cheese toasts instead of grilled cheese!  Slice your favorite baguette and drizzle lightly with EVOO.  Broil until slightly brown.  Take out of the oven, cover with shredded cheese of your choice (i like Asiago or aged white cheddar) and broil again until cheese has melted!  Serve on top or beside soup 😀

Make this soup vegetarian!  Use vegetable broth in lieu of chicken broth

 

Try this soup out tonight!