Tomato Soup

It’s finally starting to feel like fall here in So Cal. Temperatures are finally in the 60s, people are pulling out their sweaters & boots, trying to embrace as much of the autumn weather that they can before temperatures go back up to the 80s, I’m sure sometime soon. I am taking this time to make as many soups as I can. I have made a little stock pile of turkey chili & veggie soups.

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Tonight I am snacking on every child’s favorite post snow playing snack. Tomato soup & grilled cheese. My favorite part of playing in the snow was coming inside & defrosting at the kitchen table with some hearty, creamy, tomato soup & grilled cheese.

Although creamy tomato soup is amazing, right now I am all about a light weight soup. Sometimes a heavy soup is a little much, especially when it is not too cold out. Now once that fun stuff starts falling from the skies, sign me up for a heavy, cream, filling soups. But for now, I will stick with light soups that are full of amazing flavors.

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6 Tbsp butter
1 large yellow onion, chopper
3 cups chicken broth
2 whole garlic cloves
1 tsp salt
1 tsp pepper
4 small roma tomatoes
3 vine tomatoes, peeled
1 ½ Tbsp tomato paste

1. Melt butter on medium-low heat. Add in salt, pepper, onion and garlic until soft.
2. Add all tomatoes, tomato paste, chicken stock, cover and bring to a boil. Once boiling, lower heat and simmer for 40 minutes. Stir regularly to avoid burning.
3. Blend using an immersion blender, or in a blender in small batches, until smooth.
4. Return to pot and cook over medium heat for 10 minutes.

 

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