I’ve been craving comfort food a lot lately. I blame it on the changing of seasons- as soon as the sun goes down it’s downright chilly around here! Greg and I spent the whole summer grilling practically everything we could, but that’s slowly coming to an end. I’m sure we’ll still continue to use the grill throughout the fall and winter, but it will start to become an every-so-often thing rather than once (or twice!) a day.
As soon as the cold weather hits I immediately break out my slow cooker and crave nothing but soups, casseroles and basically anything hot that you can eat from a bowl. Tomato soup is definitely a favorite in my house and something that we consume pretty regularly in the colder months. I can’t remember the last time I bought an actual can of tomato soup, because it couldn’t be easier to make!
And as you probably know, there is only one thing that goes absolutely perfectly with tomato soup…
I whipped up a batch of tomato soup for dinner the other night and though it took less than thirty minutes to make, it was deep in flavor and tasted like it had been cooking all day. I used Silk Organic Unsweetened Soy Milk to thicken the soup- which was something new for me! I love Silk Unsweetened Organic Soy Milk because it’s so darn delicious and creamy. I usually use (dairy) milk to make tomato soup creamier, so why not try out a non-dairy alternative? I’ll admit it- I was a little skeptical about how using soy milk would affect the flavor of my tomato soup. I’m happy to admit that it just made it creamier and more delicious (and added a few grams of protein!). Topped off with a little bacon and paired with a grilled cheese sandwich, this was the perfect comfort food.
Creamy Tomato Soup (makes 3 large servings)
1 T extra virgin olive oil
1/4 c. diced onion
6 cloves garlic
1 15 oz. can (no salt added) fire-roasted diced tomatoes
1 15 oz. can (no salt added) crushed tomatoes
6 large (fresh) basil leaves (plus more for garnish)
1/4 tsp. pepper
1/4 tsp. dried marjarom
1/4 tsp. dried thyme
1/2 tsp. sea salt
1/2 tsp. dried oregano
1/2 c. low-sodium vegetable broth
1/2 c. Silk Unsweetened Soy Milk or Silk Unsweetened Pure Almond (it works just as well!)
Parmesan cheese (optional)
Place a medium-sized pot over medium heat. Add olive oil, garlic and onion. Stir every thirty seconds until onions become translucent. Add the rest of the ingredients except for the broth, soy milk and Parmesan cheese. Stir well and reduce heat to medium-low. Use an immersion blender (or place into a blender at the lowest speed setting) and break up the onions, garlic and herbs (you can make the soup as chunky as you want depending on how much you blend). Let cook for ten minutes, stirring often. Add the broth, reduce heat to low and let cook for another five minutes. Add the soy milk, stir well and cook for five additional minutes. Remove from heat and place into three large bowls, using the rest of the basil and Parmesan cheese for garnish.
I also put crumbled upon pieces of bacon on top of my tomato soup, because bacon makes everything better! You can feel free to eat this however you want, but I prefer to dunk my grilled cheese into my tomato soup until every last bit is gone.
What’s your favorite comfort food?
* Silk compensated me for this post as part of the Silkblogger program. Opinions and content are my own!