Tuesday, November 11, 2008

Cheesey Tomato Soup

Hello all! Here's our table for two...

If anything could make me actually look forward to winter, this is it. Tonight we came home and put dinner right on the table while the baby was still in his infant carrier snapped into the stroller, just to the left of the table in this photo. He decided to just hang out there, happy as could be, clear until we had finished dinner and cleanup. What a cooperative kid!

On to the recipe...

1 can tomatoes (diced or whole) in their juice
2 cups chicken broth
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
1 bay leaf
1 small can tomato paste
1 cup (or less) shredded cheddar cheese
salt and pepper

In a blender, puree the tomatoes with the basil, oregano, and parsley. Combine tomato mixture with chicken broth, either in a saute pan (for faster results) or a slow cooker. Whisk in the tomato paste. Stir in the cheese, and add the bay leaf. Salt and pepper to taste. Simmer until ready to eat. Garnish with extra shredded cheese

  • I've always done this in a saute pan, but today I just threw it in the crockpot on low at about 2pm; then we came home to a fantastic soup at about 6pm. Easy as pie.
  • I always use medium cheddar cheese because it packs a little more punch. I once read that stronger cheeses are a better choice because you don't have to eat as much of it to enjoy the taste. Who know, maybe it works!
  • As always, double this recipe if you're feeding more than two or three adults. I think it makes about 5-6 medium-sized bowls of soup.

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