Homemade Tomato Soup {She Made/Ella Hace}

Cold weather and I do not get along well.  I'm a sunshine loving California girl who's not used to cold weather at all.  So, once the temperatures drop anywhere below 75°F, I am F-R-E-E-Z-I-N-G!  Like all-I-want-to-do-is-hide-under-a-big-pile-of-warm-fuzzy-blankets-all-day-because-it's-too-cold-to-do-anything-else kind of freezing cold.




Thank goodness for heartwarming beverages, like Mexican hot chocolate and coffee, and comforting soups that help take the chill off.   When I was a little kid, there was nothing more comforting on a cold, gloomy winter's day than a bowl of tomato soup and a grilled cheese sandwich.  Of course, when I lived with my grandparents I got the tasty Mexican version, Sopa de Fideo and Quesadillas, that were just as comforting.  But when I lived with my mom, I’d get the ruby red soup from that iconic can of Campbell’s. 

To this day, Tomato Soup continues to be one my favorites, and that's exactly what Heather (girlichef) and I are cooking up for this month’s installment of She Made/Ella Hace. 

This recipe is very simple and uncomplicated, with only a handful of ingredients.  But this Homemade Tomato Soup is full of flavor.  The natural sweetness of the carrots minimizes the acidity of the tomatoes and accentuates their rich flavor.  Just make sure you have plenty of bread and cheese on hand, because you can't have Tomato Soup without a grilled cheese sandwich.  (I like my grilled cheese with bacon & avocado.) 

Homemade Tomato Soup



Ingredients: 

• 2 tablespoons butter
• 2 medium carrots, peeled and chopped
• 1/2 cup chopped onion
• 1 clove garlic, roughly chopped 
• 12 roma tomatoes, cut in half
• 3 cups chicken broth
• Mexican crema (for garnish) 

Directions:

Melt the butter in a large saucepan over medium-high heat.  Add the chopped carrot and onion; saute for about 2 minutes, stirring occasionally.  Stir in the garlic and saute for another 30 seconds.

Add the tomatoes and chicken broth to the saucepan; season with salt and black pepper.  Once the tomatoes come to a boil, cover the saucepan and reduce the heat to medium low and let simmer for about 30 minutes, or until the tomatoes are fully cooked.  Remove from heat and let cool slightly.  (About 15 minutes.)

Carefully transfer half of the tomato soup mixture to a blender cup.  Puree until smooth.  Pour the puree into another large saucepan.  (Or if you’re like me and you happen to have 2 blender cups, use the same saucepan you cooked the tomatoes in.) (You could also use an immersion blender to puree the vegetables.) 

Heat the tomato soup over medium heat until heated through. (If you like a thinner soup, stir in an additional cup of chicken broth.)  Garnish with Mexican crema.  Serve with a chunk of crusty bread, croutons, crackers, or a grilled cheese sandwich.  Enjoy!!! 

Now go check out Girlichef's Tomato & Roasted Poblano Pepper Soup!

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