It all began on a cold, drizzly Sunday morning in September. I had just finished running the Corporate Cup 10k and was quite literally freezing, cold to my bones. On our way home we decided to stop for an early lunch. Scanning the menu all I could think was that I wanted something to get me warm…fast. Tomato soup was on the menu, so I thought why not give it a try. I hadn’t had it for awhile, but have always loved it. As a child I can remember Sunday lunches with a bowl full of the red-orange soup, a gooey, grilled cheese sandwich on the side. Yum!
The waitress brought us our lunch and we began to eat. After getting everyone settled in with their meals I took my first bite of soup and was overwhelmed by flavor. I said to my husband I couldn’t remember ever having such a flavorful tomato soup. He tried it and said the same. Of course the boys, seeing how much I was loving my soup, quickly decided they needed to try it too. From that moment on the soup was no longer mine. They couldn’t get enough of it, I had never seen my children so nuts over soup, saying things like…
“Mom, this is incredible!”
“You HAVE to figure out how to make this!”
“Can I have another bite?”
They cleaned the bowl and I didn’t get another bite.
So the hunt was on to find a tomato soup recipe. Remembering the flavor and aroma I could tell there was basil and oregano, probably some cream. I started searching, found a few good recipes and from them pieced together one of my own that my family loves and requests on a regular basis. It’s great the first day, but even better the second.
2 T olive oil or water
1 large onion, chopped
4 ribs celery, chopped
2 carrots, chopped
1 medium potato, chopped
2 cloves garlic, chopped
1 28 oz can diced tomatoes or 2 cups fresh (this was really good when I used some from our summer garden that I had frozen)
4 cups vegetable (or chicken) stock
1 T crumbled, dried basil
1 T crumbled, dried oregano
salt & pepper to taste
2 T balsamic vinegar
In a large pot heat olive oil (or water). Add all vegetables and garlic, saute til translucent. Reduce the heat and add your tomatoes, basil, oregano, garlic, stock and vinegar. Bring to a boil and then reduce the heat and allow to simmer for 30 minutes. Season with salt and pepper to taste. After 30 minutes take off the heat and using an immersion blender (food processor or blender would work too) puree the soup to your desired consistency.
The best part of having this recipe at home? Now I can have a whole bowl of it to myself.
Snow day #2! Stay warm my friends!