Cold days take me back to my Grammie’s kitchen. It was warm there, and always came equipped with plenty of hot chocolate, sugar cookies, and cans of Campbell’s soup. Grammie’s kitchen doesn’t exist anymore, and now that I’m an adult and can read labels, I’ll admit my aversion to canned soup (do you know how much SALT is in there?). But it’s OK, because even though today it’s sub-zero outside, my kitchen can feel like Gram’s, too.
I started perusing my cabinets in search of good ingredients for a hearty and super fast soup. Things in the graphic design business are picking up and I don’t have a whole lot of time lately to cook (or clean – sorry, Ben), let alone blog about it. I made my favorite Lentil Stew on Tuesday and it was all gone by Wednesday lunch. I came across a few candidates for a creamy tomato soup. In less than 10 minutes this soup went from blender to pan to bowl. Perfect for lunch or dinner for the whole family.Creamy Tomato Soup
Makes 4-6 Servings
1 12 ounce can Crushed Tomatoes (I used Progresso)
1 14.5 ounce can Chicken Stock
Juice from 1/2 a lemon
1/3 cup of heavy cream or milk
1 tsp. kosher salt
1 tsp. pepper
1 tbsp sugar
1/4 cup chopped onion
1 clove garlic (more if you love garlic!)
6 leaves fresh basil (or 1 tsp. dried)
1. Combine all ingredients in a blender on “puree” setting just enough to combine. I like chunky soup, but if you prefer smooth and creamy, puree until all the crushed tomatoes and onions are pureed.
2. Pour contents of blender into a sauce pan over medium and heat through, stirring occasionally.
3. Eat 2 bowls while you are blogging about it. Eh hem, Serve.
Variations of a Theme:
I considered adding roasted red peppers or cilantro. Maybe artichoke hearts? Roasted garlic? If you try it, let me know.
I suggest also making yourself a few grilled cheese sandwiches for dipping.