CREAM OF TOMATO AND CHEDDAR SOUP

Yes, it's been forever since I've posted here, and today I am inspired to share a recipe I just made up about an hour ago. It's the simplest thing made with easy ingredients you might already have on hand. This recipe for Cream of Tomato and Cheddar Soup is something I was thinking about before it came together. I was driving home from Russ's house in Central New York this Sunday morning, about a 3.5 hour drive, made even longer by the winter weather and icy driving conditions we're NOT enjoying on April 15th!  For our breakfast, Russ made feta omelets served with Monk's Bread rye toast, and driving home I didn't feel hungry enough to stop for lunch. I broke up the ride with a visit with my grandchildren (who you've met before on this blog).

A lot of time has passed since my regular posting, and if you've followed this blog in the past, you might be surprised to find that Henry is about to be 10 years old! Peter is 7, and baby girl Willow is now 2. They are the joys of my life. We had a good time visiting today for about an hour or so, and then it was time for me to get going.

Henry, Peter, and Willow on a recent walk near Grandma's House, with bubbles!

I left my daughter's house around 2 pm, feeling hungry and wanting something really delicious but also nutritious. I pushed away the inclination to stop at Pizza Jerks in Glens Falls for their veggie barbecue pizza (so good!) and headed on home to make something from scratch.

In my cupboards I found a 14.5 oz. can of diced tomatoes, and an 8 oz. can of tomato sauce. My wheels started spinning and I decided this cold and gloomy day called for cream of tomato soup, and this recipe came to life.

(NOTE: lately I've been using vegan and vegetarian recipes, and have found that my preference/decision is to have occasional dairy/eggs. I'm not labeling myself as any type of food consumer, unless I can call it "Jeannie-ism." Must have flexibility in my life!)

CREAM OF TOMATO AND CHEDDAR SOUP

Ingredients in order of use:

• Two tablespoons olive oil
• One sweet onion, diced (I used Vidalia)
• 3 cloves garlic, minced (I buy pre-minced garlic in a jar)
• 8 oz. tomato sauce
• 14.5 ounces of diced tomatoes, including liquid
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 2 cups vegetable stock (I used frozen stock that I made a few weeks ago) 
• 2 tablespoons heavy cream
• 1 cup whole milk
• two "splashes" white wine (about 1/4 cup total)
• 2 tablespoons cornstarch mixed with enough cold water to make a thin slurry
• two tablespoons grated parmesan or pamesan/romano cheese
• 2 ounces cheddar cheese, diced in a 1/4 inch dice, or pre-shredded
• More cheddar cheese for garnish

In deep saucepan or pot over medium heat, sautee onion in olive oil for 5 minutes or until softened. Add garlic and sautee for two minutes more.

In blender or Magic Bullet, pour in the 8 oz. of tomato sauce and add sauteed onion and garlic. Blend completely and return to pot, setting heat to medium.

Blend diced tomatoes in liquid and add to pot.

Add vegetable stock.

Add salt and pepper.

Stir in heavy cream, milk, and white wine.

Bring to a low boil and simmer for 5 minutes.

Add cornstarch slurry and simmer for 5 minutes more.

Stir in cheeses and turn heat to lowest setting.

Ladle into bowls and garnish with strips of cheddar cheese.

This tasted so good to me, I had to write it down and save it for future reference, and thus this sudden blog post. It came together in less than half an hour, so if you are in the mood for a warm, creamy, substantial tomato soup, give this a try. One idea that might take it over the top - grilled cheese croutons! Make a well-toasted grilled cheese sandwich, cut into small squares, and toss on top of bowls of this yummy soup! Or, pour over cooked tortellini. So good!