Home Grown Tomatoes presents...A Perfect Match

Creamy Tomato Soup

Home Grown Tomatoes is a weekly Vegan/Vegetarian column by Giovanina Bucci

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.

Serving Size: Consume until warm and cozy...

2 Tbs. of butter

4-5 cloves of fresh garlic (minced)

2 cans of stewed tomatoes (pay attention to the amount of sodium, canned goods are inherently salty)

1/2 C. milk

3 Tbs. cream cheese (optional)

3 Tbs. sour cream

1 Tbs. of fresh basil (dried basil will suffice, begin with 1/2 Tbs.)

1/2 tsp. red pepper flakes (optional)

1/2 tsp. garlic powder

black pepper to taste

Begin by sauteing the minced garlic in the butter on medium heat. After a couple of minutes add the stewed tomatoes, which I pureed. You could also roughly chop the tomatoes, if you like a chunkier soup. Our garden is under 2 feet of snow right now, but if you have the luxury of fresh tomatoes, don't hesitate! I would suggest either chopping the fresh tomatoes for the chunkier version or pureeing and adding an 8 oz. can of tomato paste to thicken it up a bit.

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:

Sprung Up

Cheese

Sliced Scallions

Poppy Seed Dressing

Taco Sauce

Kicked Up

Cheese

Banana Peppers

Poppy Seed Dressing

"Pig" Out

Cheese

Bacon

Souped Up

Cheese

Tomato

Cream Cheese

However you enjoy your sandwich, this combination is lethal and delicious. Indulge and Enjoy!