The other day I made grilled cheese and tomato soup for dinner. This is a fairly common dinner for us, we have it every few weeks. I always make the soup from scratch and it is super easy. I just saute an onion in some olive oil until it is soft, add some garlic, lots of basil, salt, and a couple cans (or a quart of home canned) of diced tomatoes (I like the Costco brand organic ones, when I don't get around to canning my own). I throw the whole batch into my blender, return it to the pan, bring it to a boil and add a bit of cream at the end to round out the tangy deliciousness.
I love all things southwestern so one day when we were out of bread, I decided to make a southwestern twist on our usual grilled cheese and tomato basil soup. So we had quesadillos and southwestern tomato soup, topped with avocado and a dollop of chipotle adobo sauce (I buy cans of chipotle peppers in adobo sauce and then I puree them in the blender in the sauce and store it in the fridge, it is our favorite spicy southwestern sauce).
To make my Southwestern version of the creamy tomato soup:
1 medium onion - diced and sauteed until clear or even a bit browned in a bit of olive oil or butter
1 big spoonful of diced garlic
~2 cups of salsa (I used my homemade salsa made with fire-roasted tomatoes and loads of cilantro)
2 small cans or 1 quart of diced tomatoes
pinch of oregano
cumin to taste
sea salt to taste
some cream
I blend all of that except the cream in my blender then put it back on stove to warm up. I add the cream right before I serve it. It is awesome the second day.
I love it with the chipotle adobo sauce and avocado slices. Audrey had hers with avocado and fresh cilantro. This is one of the best foods I have ever made and ever consumed. I enjoyed and savored every single bite. The creaminess of the avocado in each bite of the spicy warm tomato soup with the cilantro and cumin in there. So so good.
I love all things southwestern so one day when we were out of bread, I decided to make a southwestern twist on our usual grilled cheese and tomato basil soup. So we had quesadillos and southwestern tomato soup, topped with avocado and a dollop of chipotle adobo sauce (I buy cans of chipotle peppers in adobo sauce and then I puree them in the blender in the sauce and store it in the fridge, it is our favorite spicy southwestern sauce).
To make my Southwestern version of the creamy tomato soup:
1 medium onion - diced and sauteed until clear or even a bit browned in a bit of olive oil or butter
1 big spoonful of diced garlic
~2 cups of salsa (I used my homemade salsa made with fire-roasted tomatoes and loads of cilantro)
2 small cans or 1 quart of diced tomatoes
pinch of oregano
cumin to taste
sea salt to taste
some cream
I blend all of that except the cream in my blender then put it back on stove to warm up. I add the cream right before I serve it. It is awesome the second day.
I love it with the chipotle adobo sauce and avocado slices. Audrey had hers with avocado and fresh cilantro. This is one of the best foods I have ever made and ever consumed. I enjoyed and savored every single bite. The creaminess of the avocado in each bite of the spicy warm tomato soup with the cilantro and cumin in there. So so good.
1 comment:
Sounds delicious!! I used to make cream of tomato with brown rice, add to blender, when you were a wee girl and you loved it. I think the recipe I used was from the classic, Diet For A Small Planet by Frances Moore Lappe.
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