(Picture to be added soon, I promise.)
Call it the Great Soup Cavalcade of 2008-2009. While I know our weather has been balmy compared to other parts of the country, I hate winter in all forms. I remedy that with soup – lots of soup. Soup has become such a predominant menu item that the boy has declared his disdain for all “soups, stews and chowders.”
I will post some of my favorites because, despite that sunshine outside my window, it’s not over yet, baby.
Homemade Tomato Soup
1 can (14 oz.–ish) diced tomatoes, fire-roasted if possible
1/2 pound cooked baby carrots*
2 cups vegetable broth
Freshly cracked pepper
1/2 cup milk (or cream, if you laugh in the face of fat and calories)
While the carrots are roasting, simmer the tomatoes and broth. When carrots are done, add carrots and tomato mixture to food processor and pulse until desired consistency. (I like tiny bits, but you can puree if you prefer. You can also use a hand blender for this part, but be careful of the hot soup.)
Return the whole caboodle to the pot and add milk. Season with salt and pepper to taste. Heat through, but don’t allow the soup to scorch. Enjoy with a yummy slice of homemade focaccia.
* Toss the baby carrots with a little olive oil, Kosher salt and pepper. Roast at 375 until softened. Sneak a few for munching before making soup.