Celebrate a Snow Day with Tomato Soup!

Last Friday in Chapel Hill we got a little unexpected ice storm. This is mainly notable because it was 72 degrees two days later! When I got home this was the scene outside:

Now when I see weather forecasts for snow I always imagine whitey fluffy goodness falling from the sky; perfect for frolicking and snowy adventures! This however was entirely stinging ice pellets that made everything slick and treacherous. I actually ventured to the gym and fell down multiple times and surely looked like an oaf. However, during one of these unexpected trips to the ground I realized that I needed something warm and hearty to thaw my frozen aching bones. The only solution? Tomato soup! But none of that condensed stuff! Homemade Tomato Soup!

Tomato soup is a real classic that is often forgotten and relegated to childhood lunches and emergency meals when there is nothing else in the pantry. This is such a travesty because tomato soup can be so much more and when done right can warm hearts and really soothe the soul, especially on those frigid nights when snowed in. How do I make mine? Well I'm just getting to that. First, we assemble the team!

2 (28 oz) cans of crushed tomatoes, an onion, 4 fresh tomatoes, basil, and some good gruyere!

When I make tomato soup I personally like using fresh tomatoes. Most recipes use canned diced tomatoes and the beauty of this dish is that you can use mostly canned ingredients and still get a really nice soup, but I personally like using fresh ingredients when I can and in this situation I think fresh tomatoes adds a lot of brightness to the soup.

Some quick samurai action and we are ready to start cooking!

Melt some butter in your soup pot over medium heat and brown those onions! Again I forget to take a picture but I also added some minced garlic because I don't think you can go wrong with minced garlic

One of the best smells in the world is sauteed onions.

And now for the easy part! Once your onions turn translucent and you have that great onion and garlic smell permeating your house you are ready to start souping! Just dump in your cans of tomatoes, diced tomatoes, and chopped basil and let that stuff start melding together. Bring this mixture to a boil then reduce to a simmer.

Everyone in the pool!

While that comes to a simmer and starts getting happy, melt some butter in your cast iron skillet over medium heat and lay two slices of french bread down to start your fancy grilled cheese. Freshly shredded cheese goes on top and starts getting melted and gooey! (American is such a classic but I went with the Gruyere to keep it a little more adult and fancy)

As the grilled cheeses get started make sure you are checking your soup. You don't want to burn the bottom! Keep stirring it and make sure you heat isn't too high. Remember, we are simmering! Medium worked for me and you just have to be patient! Good Soup takes time and doesn't come in cans.

Starting to look like soup!

Close up view of all it's tomatoey goodness complete with Basil

It may be a little bit of a juggling act but be sure to check on your grilled cheese and once the bottoms are browned to your liking just plop one piece of bread on top of the other (cheese sides touching of course) and give it a little press. 

It may not be square but man was it tasty!

Once your soup comes to a simmer and melds for about 10 minutes its time to smooth it out. I don't own a food processor but a couple trips to the blender gave me that silky smooth texture I wanted in a soup.

Apply grilled cheese sandwiches liberally to the soup and enjoy!

Hand model Rachel showing off her soup portion

My soups always turn out a little on the fresh and acidic side, but more traditional tomato soups typically add a cup of milk or cream to give it some extra creaminess and take away some of that bite that I really enjoy but that decision is yours to make.

Basil Tomato Soup

Ingredients:

For the soup:

2 tbsp butter

1 small onion, diced

2 garlic cloves, chopped

4 tomatoes, chopped

2 28 oz can crushed tomatoes

20 basil leaves, chopped

salt and pepper

For the Grilled Cheese:

8 slices french bread

1/2 lb gruyere cheese, grated

butter

Directions:

1. Melt the butter in a large pot, and add the onion and garlic. 

2. Saute for 5 minutes until onions are cooked through. 

3. Add the canned and fresh tomatoes, and basil. Salt and pepper to taste.

4. Bring to a boil, then reduce to a simmer. Cover your soup and simmer for 20 minutes.

5. Add any additional seasonings such as thyme if desired. 

6. Puree soup with an immersion blender or in a blender until smooth. If using a blender, do not overfill the blender or you may have a soup explosion. (which isn't as cool as it sounds) 

1. For the grilled cheese, coat bottom of a cast iron skillet set over medium heat with butter.

2. Place slices of french bread in the pan and top grated cheese. 

3. Let cheese melt and checking to make sure bottoms of bread isn't burning

4. Once cheese starts melting, press slices of bread together 

Enjoy your fancy grilled cheese with your soup and stay warm!