Nothing warms a freezing body like a piping hot bowl of soup. My mother just adores this time of year because it’s considered “soup season.” I feel she’d happily live off of fresh bread and hot soup if she could.
While living with one of my best friends, I noticed that whenever the weather was terrible, or she was in need of a little comfort food, she would turn to tomato soup and grilled cheese. I used to think I hated tomato soup. I never saw how it was appealing to her. I was all over the grilled cheese portion of the meal though. No offense to my fabulous friend, but I think her go-to Campbell’s tomato soup is what scarred me. I’m not a fan.
However, realizing that this was an iconic combination and a much healthier pairing than just my than my typical ketchup and grilled cheese, I sought out a from-scratch recipe. If I still didn’t like it after making it myself, at least I knew I could honestly say that I just don’t like tomato soup.
RELATED: Recipe: One pot pasta
RELATED: Traditional Brazilian pork stew
My, oh my. Homemade tomato soup and grilled cheese is the bomb. The soup is as simple as they come, and is a delicious winter lunch. I was honoured with the company of legend Kate Gustafson (if you don’t know her, she’s awesome and you can check out her blog here.) While she distracted me with laughs and good stories, I whipped up some lunch to enjoy during the ridiculously cold weather that has hit Vancouver. So, go get some groceries, grab a friend, and share a bowl of soup. It’ll warm your heart and cold limbs after a tough run.
SIMPLE TOMATO SOUP
- 1 tbsp oil
- 1 small onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves of garlic, minced (or 1 tsp minced garlic)
- 4 cups of vegetable stock
- 2-28oz cans diced tomatoes
- ½ tsp basil
- Parmesan to top
- In a large pot, heat oil over medium-high heat. Add onion, carrots and celery. Cover with a lid and cook for 10 minutes, stirring frequently.
- Add in garlic, cook for one or two minutes.
- Add in vegetable stock, tomatoes and basil. Cover and let simmer for 10 minutes.
- Ladle the soup into the blender, about 1/3 of the soup at a time, and puree to desired consistency. Place back in the pot and serve.
- Best paired with grilled cheese and topped with Parmesan cheese.