While I have been waiting patiently for Spring to arrive, I am not able to break out my wedges and sundresses just yet.
Instead, New York has been hit with day after day of chilly weather and gloomy, gray skies. We even had flurries last week. I wore a hat, gloves and a winter coat and it is almost April! There is even another winter storm warning on the forecast for the end of this week. Unbelievable!!! All of this gloom and doom is enough to drive a girl crazy.
To cheer me up on gray days, there is nothing better than grilled cheese and tomato soup. It worked when I was five, and luckily it still works many (many, many) years later :)
The difference is that now, I make my own soup and it's certainly not Campbell's. Homemade tomato soup is so easy and satisfying. It tastes way better than anything you would get out of a can.
Homemade Tomato Soup
3 cloves of garlic, chopped fine or grated on a microplane
3 Tbsp of Extra-Virgin Olive Oil
10 Roma Tomatoes- peeled, seeded and chopped*
1 Tbsp Sugar
Kosher Salt and Freshly Ground Pepper to Taste
A few stems of fresh parsley, basil, and oregano (do not chop)
2 cups of Water to start, plus more if needed **
1/2 cup of Heavy Cream (optional)
- Saute garlic in olive oil
- Add chopped tomatoes
- Sprinkle with sugar and Season with salt and pepper
- Cook tomatoes until they start to break down and release their juices, stirring occasionally
- Add Herbs and Water
- Bring to a boil and then reduce to a simmer, let water cook out until mixture is reduced by half
- If too much water cooks out or it looks too thick, just add a little more water
- Remove herbs
- Add mixture to food processor and blend until smooth and velvety
- Place soup back in pot and add cream if desired.
- Re-season with salt and pepper.
- Make some grilled cheese to go along with your soup and serve together.
* = To remove skin from tomatoes easily, carve an "X" into the top and the bottom of the tomato with a paring knife, then drop in rapidly boiling water for about 20 seconds. Pull tomato out of boiling water and put directly in an ice bath. Skins should peel off easily.
** = Can substitute Chicken Stock for a deeper flavor or Vegetable Stock for more sweetness