It's officially winter here in Flagstaff. I've turned into that woman who walks to work with a skirt and her hiking boots, with cute shoes in tow. That, paired with the outrageous number of layers I put on in the morning (hat, mittens, etc.) and I'm pretty much the kid from A Christmas Carol. It's amusing, to say the least. Ah, but to come home to a hot bowl of tomato soup and a grilled cheese sandwich...there's nothing better. And fear not, this recipe is quick and painless...allowing for more important things, like eating it.
4-5 cloves of fresh garlic (minced)
black pepper to taste
After you've added the tomatoes, turn your stove to medium low heat and add the remaining ingredients, saving the herbs and spices for last. Let your soup simmer on low heat for at least 10-15 minutes. Seriously, that's it! The milk measurement is rough, I just poured it in! But begin with 1/2 C and add more according to your taste buds. I tend to like a thick, creamy soup so I usually go light on any liquids that I am adding. I topped mine with a dollop of sour cream and thinly sliced scallions for garnish.
As I mentioned earlier, I ate this with a grilled cheese sandwich. How can you not?! Beau really loves sandwiches and, more so, loves coming up with creative ways to liven them up. In case you've never ventured from the traditional, here are a few ideas:
Poppy Seed DressingTaco Sauce