Every January I think about the year to come....the things I want to accomplish, the new things I want to try. I'm not one for new year's resolutions. I feel doomed to fail when I commit to a promise like that, made under the duress of the clock ticking faster and faster towards midnight and the new year ahead. Sentimentality fueled by red wine doesn't often lead to success in such matters. Each year usually has me thinking about ways to become better organized at home and in my life as well as losing a bit of weight. You know, the usual suspects! My first project was to reorganize the linen closet that had become out of control...an easy fix that took no time at all. Too bad I didn't lose ten pounds in the process. Good thing I have the whole year ahead for that.
The flu that has had my family hostage since Christmas caught up with me this week...amounting to a couple days off work and a lot of bad daytime tv. Today, finally, I think I am starting to feel human again. I haven't been eating much the last few days, but today I fancied soup. Soup is the perfect feel better food. It fills your belly, soothes your achy body and warms your spirit. It's love in a bowl - especially if it is homemade. I made tomato soup today and feel so much better for it.
Tomato Soup with Grilled Cheese Croutons
3 tbsp butter
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 red pepper, diced
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp sugar
1/8 tsp cayenne pepper
3 cups chicken broth
1 796ml can diced tomatoes
2 tbsp butter
4 slices bread ( I used rye)
4 slices cheddar cheese
salt and pepper, to taste
Melt 3 tbsp butter in large saucepan over medium heat and add onion. Cook onion until soft, about 5 minutes. Add the carrots, celery, red pepper, tomato paste, lime juice, sugar, salt and cayenne. Cook until vegetables begin to soften, about 7 minutes. Add the chicken broth and diced tomatoes. Bring to a boil. Reduce heat to low and simmer until vegetables are cooked and are fork tender, about 20 minutes. Remove from heat and allow soup to cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot and allow to warm over low heat while you prepare the grilled cheese croutons. Season with salt and pepper.
Place 2 tbsp butter in frying pan and heat over medium heat. Place two slices of rye bread into pan. Put two slices of cheddar cheese on each slice of bread and top with remaining slices of bread. Fry sandwiches until golden brown and then flip to other side to brown. Once cooked, remove from pan and place on cutting board to cool slightly. Using a sharp knife, cut grilled cheese sandwiches into cubes.
Ladle warmed soup into bowls and garnish with grilled cheese croutons.
The flu that has had my family hostage since Christmas caught up with me this week...amounting to a couple days off work and a lot of bad daytime tv. Today, finally, I think I am starting to feel human again. I haven't been eating much the last few days, but today I fancied soup. Soup is the perfect feel better food. It fills your belly, soothes your achy body and warms your spirit. It's love in a bowl - especially if it is homemade. I made tomato soup today and feel so much better for it.
Tomato Soup with Grilled Cheese Croutons
3 tbsp butter
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 red pepper, diced
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp sugar
1/8 tsp cayenne pepper
3 cups chicken broth
1 796ml can diced tomatoes
2 tbsp butter
4 slices bread ( I used rye)
4 slices cheddar cheese
salt and pepper, to taste
Melt 3 tbsp butter in large saucepan over medium heat and add onion. Cook onion until soft, about 5 minutes. Add the carrots, celery, red pepper, tomato paste, lime juice, sugar, salt and cayenne. Cook until vegetables begin to soften, about 7 minutes. Add the chicken broth and diced tomatoes. Bring to a boil. Reduce heat to low and simmer until vegetables are cooked and are fork tender, about 20 minutes. Remove from heat and allow soup to cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot and allow to warm over low heat while you prepare the grilled cheese croutons. Season with salt and pepper.
Place 2 tbsp butter in frying pan and heat over medium heat. Place two slices of rye bread into pan. Put two slices of cheddar cheese on each slice of bread and top with remaining slices of bread. Fry sandwiches until golden brown and then flip to other side to brown. Once cooked, remove from pan and place on cutting board to cool slightly. Using a sharp knife, cut grilled cheese sandwiches into cubes.
Ladle warmed soup into bowls and garnish with grilled cheese croutons.
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