By the time January is here, my denial about winter turns into a strong dislike of the color grey. Why is everything grey in January? While the end of the latest “polar vortex” sweeps out into the Atlantic, it’s still winter, and it’s still cold. Unless you live somewhere warm and fabulous, and if so, I don’t want to talk to you right now. I do think you should make this soup, though- no matter where you live. It’s creamy, tangy, salty, a little spicy, and just what January ordered. You can make this soup with or without the quinoa depending on how healthy you’re trying to be. I added it to this recipe because it adds a bit more nutrients and a crunch. But what I’d like to do is dip about 40 grilled cheese sandwiches covered in butter into this soup. And I fully support your decision to do so if you wish. In college I lived for grilled cheese day at our sorority house. I literally camped out until the cook opened the buffet line so I could shamelessly eat my weight in grilled cheese dipped in rich tomato soup. I’m an animal, don’t be like me. But do try this soup recipe I made the other day from things I had in my pantry when I felt a tomato soup craving come on.
Cherry Tomato Cream Soup
(roughly 4 servings)
2 1/2 cups smashed cherry tomatoes, I leave the skin on for extra nutrients (you can use other tomatoes, this is just what I had)
1 32 ounce chicken broth
2 teaspoons pink Himalayan sea salt
1 tablespoon garlic salt
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
4 tablespoons dried onion
1 teaspoon dried basil leaf
1 tablespoon red pepper flakes
dash of ground black peppercorns
1/2 cup of ketchup (I use the all natural kind)
1 small can tomato paste
1 tablespoon Stevia
1 cup heavy whipping cream
4 cups cooked quinoa
1. Combine the tomatoes and chicken stock in a stock pot and let them get married in there. Low and slow to medium heat, stirring occasionally. I let them reduce for at least 15 minutes so they can release their juices and soften since I leave the skins on and only smash them. I like a hearty soup and I’m not afraid of chunks- Disclaimer: If you don’t like chunky soup, put this baby through the food processor or blender before adding anymore ingredients.
2. Stir in the next 11 ingredients, letting the soup slowly bubble and the spices settle in. Start taste testing.
3. When you feel adequately simmered, add in the cream and lower the heat. Cook on low to medium another 20 – 30 minutes, stirring frequently.
4. Enjoy warm, poured over a bed of cooked quinoa. Or with buttery, crunchy grilled cheese.
Waiting on spring with my comfort food, Am