I don’t know if you’ve noticed, but soups seem to be a recurring theme at my house. I guess soup is the perfect quick comfort food. It’s nourishing, tasty, can be made in every colour of the rainbow and can be made as light or as hearty as you desire. So today I’m sharing my cream of tomato soup recipe. I’ve been making it for over twenty years and the ingredients have evolved over the years. You can swap from milk to dairy alternatives, coconut milk/cream, from the cream cheese to greek yogurt or anything you want to use, experimentation leads to perfection!
Cream of tomato soup
1 28 oz tin of canned tomatoes
1 medium onion with 1 clove inserted
1 medium carrot, grated
Salt and pepper to taste
2 cups milk (or alternative)
1 Tb flour
1 Tb butter (or alternative)
Dash of grated nutmeg
1 cup cream cheese (or alternative)
Place tomatoes, carrot and onion in saucepan, season with salt & pepper and cook on medium-low heat , covered, for 30 minutes. Meanwhile in a separate saucepan make a béchamel by melting butter on medium heat, add flour and stir until well incorporated and whisk in milk slowly, season with salt, pepper and nutmeg. When the milk has thickened, allow to simmer for 10 minutes. Set aside. After 30 minutes, add cream cheese to tomatoes to warm. Put all the ingredients in a blender and process on high until smooth. Makes 2-3 servings, can be frozen for 3-4 months.
1 large slice country bread cut in 2 (or 2 slices regular bread)
2-3 slices of cheese of your choice
Butter outer sides of bread. Spread cranberry chutney on the inside of bread, place 1-2 slices cheese on top, sprinkle scallion and add another slice of cheese. Close with 2nd slice and cook on medium heat in a cast iron pan until well browned on both sides. Serve and enjoy!