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I think if I had to choose my biggest comfort food, it would be tomato soup.
Any time I was feeling under that weather growing up, my mom would try to entice me to eat some chicken noodle soup, but all I ever wanted was tomato soup and grilled cheese to help perk me up.
I still love tomato soup, although nowadays, I make my own instead of cracking open a can of the condensed stuff.
I've got two versions that I make most often, although I'll be honest and say that sometimes I just make a mash-up of the two, depending on what I have on hand and what I'm in the mood for.
Try them both and see which one you favor (and don't forget the grilled cheese!)
Any time I was feeling under that weather growing up, my mom would try to entice me to eat some chicken noodle soup, but all I ever wanted was tomato soup and grilled cheese to help perk me up.
I still love tomato soup, although nowadays, I make my own instead of cracking open a can of the condensed stuff.
I've got two versions that I make most often, although I'll be honest and say that sometimes I just make a mash-up of the two, depending on what I have on hand and what I'm in the mood for.
Try them both and see which one you favor (and don't forget the grilled cheese!)
Version 1: What You Need
2 Tablespoons olive oil
1 Tablespoon butter
1 chopped onion
6-7 minced garlic cloves
2 Tablespoons flour
28 ounces whole tomatoes
3 cups chicken stock
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon thyme
2 Tablespoons basil
1 teaspoon dill
1 Tablespoon butter
1 chopped onion
6-7 minced garlic cloves
2 Tablespoons flour
28 ounces whole tomatoes
3 cups chicken stock
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon thyme
2 Tablespoons basil
1 teaspoon dill
Version 1: What You Do
1. Cook the onion and garlic in the olive oil and butter until soft. Add the flour to coat and add the rest of the ingredients.
2. Bring to a boil, then simmer for 40 minutes.
2. Bring to a boil, then simmer for 40 minutes.
Version 2: What You Need
2 15-ounce cans diced tomatoes
1 15-ounce can crushed tomatoes
2 Tablespoons basil
2 handfuls minced garlic
1 diced onion
1 Tablespoon salt
1 teaspoon pepper
4 cups chicken stock
Roux ingredients:
3 Tablespoons butter
1/4 cup whole wheat flour
1 cup coconut milk (this kind is best)
1 15-ounce can crushed tomatoes
2 Tablespoons basil
2 handfuls minced garlic
1 diced onion
1 Tablespoon salt
1 teaspoon pepper
4 cups chicken stock
Roux ingredients:
3 Tablespoons butter
1/4 cup whole wheat flour
1 cup coconut milk (this kind is best)
Version 2: What You Do
1. Dump everything (except roux ingredients) in a crock pot and cook on high for 2 hours or low for 4 hours. Blend thoroughly with an immersion blender when done.
2. Make the roux: Melt butter, add in the flour and stir, then add in the coconut milk and stir until thick. Add this to the crockpot and stir it in until well integrated.
2. Make the roux: Melt butter, add in the flour and stir, then add in the coconut milk and stir until thick. Add this to the crockpot and stir it in until well integrated.
Do you eat a ton of soup during the winter, too? I'd love to hear! Either leave a comment below or email me at lisahealy (at) outlook (dot) com.
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