Something about cold winter days that makes me long for a grilled cheese sandwich with tomato soup. Growing up making tomato soup used to consist of opening a can of condensed tomato soup and then slicing velveeta (??!!) for our grilled cheese sandwiches. Yeah, no... we don't do that anymore!!
When I was at Tidal Creek, I noticed strained tomatoes in glass jars.... with paper wrapped local hoop cheese in my cart... I couldn't resist the thought of hot tomato soup with oooey gooey cheese.... a perfect comfort food.... and completely plastic-free!!!! :D
Creamy Tomato Soup
adapted from Vegetarian Cooking for Everyone
2 TBSP butter (or oil) 2 24-oz jars of strained tomatoes
1 small onion, diced Pinch of baking soda
1 rib of celery, diced 2 cups homemade vegetable stock or water
Pinch of ground cloves 1 1/2 cups milk (to desired creaminess)
1 1/2 tsp dried herbs, basil or tarragon are nice Salt and Pepper
2 TBSP flour Tomato paste, if needed
Melt butter in medium size pot over medium heat. Add onion, celery and spices; stirring occasionally until onions are translucent and soft-- 5 minutes. Stir in the flour, then add tomatoes, baking soda and stock. Bring to a boil, then lower heat and simmer partially covered for 20 minutes. Let the soup cool slightly, then purée in a blender until smooth. (When puréeing hot foods be sure to hold down the lid with a towel.) Return the soup to the pot and add desired amount of milk (up to 1 1/2 cups). Season with salt and pepper. NOTE: If the soup is too thick... just thin it with additional stock, milk or water. If you like a stronger tomato flavor, add a bit of tomato paste.
Serve with a grilled cheese sandwich... or if you're feeling lazy like I was when we had leftovers... just grate some cheese on top of the soup ;)
Mmmm.... with the snow coming down outside (yes!! it's snowing!!!)... I think it's going to be a soup kind of day ;)