Holy cow Batman, it is freaking cold outside!
It’s hard to believe that last week I was in sunny Cabo San Lucas sipping Piña Coladas by the beach, eating scrumptious sea food and frolicking in the beach.
Actually there was no frolicking, the ocean was red flagged due to a high tide and strong current; but I SO would have frolicked in the beach.
It was definitely a rude awakening to leave the sunny beach and come back to full on winter weather.
When you live in Texas and the temperature drops below 60 you might as well break out a parka, put snow chains on your tires, and cover your plants to prevent frost bite because below 60 is freezing!
And what is better than wrapping up in a parka? Soup!
Tomato soup and grilled cheese go hand in hand and dipping is a favorite past time so why wouldn’t we top our soup with the grilled cheese. It just makes sense, doesn’t it?
2 onions, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2 tablespoons olive oil
1 pound fresh ripe tomatoes, halved
1 litre or 4 ½ cups vegetable stock
1 teaspoon raw sugar/coconut sugar/sucanat
1 teaspoon salt
1 teaspoon freshly ground black pepper
handful fresh basil, shredded (optional)
Two Slices Multigrain bread
1 slice cheese
In a large pan over medium heat, heat the olive oil. Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft.
Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes. Add the stock and bring to a boil, then simmer for 10 minutes.
Transfer to a blender and blend the soup for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
While the soup is simmering, In a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.