Homemade Mato Soup and Grilled Cheese

Last week was horrible in terms of weather- We’ve been really fortunate this winter in Chicago as in it hasn’t snowed very much at all and I was (notice the past tense) on happy camper. Then last week happened; snow, rain, sleet, wind, cold, you name it, it happened and sometimes all at once. UGH, driving sucked, walking sucked, it all just was one sucky week. To top that off, my normally amazing boyfriend Ryan, was “sick”….I’m gonna just leave it at that 😉 So what else to do but make a comfort meal! Ryan’s a huge fan of grilled cheese and tomato soup and I am a fan of everything that screams comfort so what better meal to make on a snowy, cold week day in Chicago.

I refuse as much as I can to eat soup out of a can because seriously, most soups are super easy to make – just like this one 🙂 I spend a few minutes reviewing ‘mato soup recipes to grasp the concept ( yes I know, so hard) and then went at it. Sorry for the not so accurate measurements but that’s just the mood I was in this night 🙂

It was just what we needed….heaven.

Tomato Soup

 

Olive oil

Some garlic

1/2 a yellow onion

Fresh sage

Fresh thyme

1 can of tomato paste

2 28 ounce cans of whole tomatoes

1/2 a block of reduced fat cream cheese (I used the cooking cream)

Salt

Pepper

Brown Sugar

 Cloves

Start by sauteing the garlic and onions with oil olive. Once the onions start to become transparent, mix in the can of tomato paste. Cook until paste begins to loosen, add in both cans of tomatoes. Add in fresh herbs (feel free to salt and pepper at this point).

Cook tomatoes for about 20-30 minutes. Now this can get messy, your going to need to purée the tomatoes by using either a blender or food processor ( it took me two batches in a food processor). While pureeing, all in cream cheese slowly. Once the mixtures has been puréed, return back to stove on low heat. Add in brown sugar to your liking. Add in a pinch or two of cloves. Salt and pepper again to your liking.

Now at this point you can let the soup simmer for as long as you’d like. We were hungry, so I let it simmer for about 20 minutes before diving in but the longer you let it go, the more the flavors will intense.

As the soup was simmering I made the grilled cheeses on my brand new cast iron skillet, ya I was stoked 🙂

If you need a recipe on grilled cheese, this meal might be a bit advanced for you and I suggest stepping away from the stove 😉

My grilled cheeses consisted of yummy whole wheat French bread from a local bakery with Colby jack and Gouda cheese…. My man loves himself some Gouda!Image

Enjoy!!!!!!

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