Yesterday morning we had another school delay, due to 3-5 inches of SNOW getting dumped on New Hampshire. These are the times that try the souls of men. And mothers. The kids need to be outside romping! Dear Mother Nature, it’s time to move on to a different season. How do we cope? We make the ultimate comfort food: soup. I owe the deliciousness to Curt, my dear brother-in-law, who prepared this classic tomato soup one year ago when I was in Utah, preparing to run the Salt Lake City Marathon. They don’t eat much meat in their family due to my sister’s stomach issues.
My mouth dropped open as his children devoured this tomato soup, asked for more, and ate it as leftovers the next day. I mean, I had to elbow my way in for a slurp; a soup is filled with vegetables. And the kids were loving it! It’s filling, delicious, and gut-friendly (and believe me, before and after a marathon your gut needs friends).
Homemade Tomato Soup
2 Tablespoons butter
1 teaspoon garlic, minced
2 Leeks, chopped
1 Stalk Celery, chopped
Salt and Pepper to taste
1 teaspoon lemon juice
1 20 ounce can crushed tomatoes
1 Cup Water
2 Cubes Chicken Boullion
1 32 ounce Plain Tomato Juice
1 dash Nutmeg
1 dash cayenne pepper (depending on spice factor
1 Tablespoon Honey
1. Saute butter, garlic, leeks, onion, and celery until soft.
2. Add lemon juice, crushed tomatoes, water, bullion, and tomato juice.
3. Add dash of nutmeg, cayenne pepper, and honey.
4. Bring to simmer so all the ingredients can meld into deliciousness.
5. Use an immersion blender (love this) or blender to puree soup. Add cilantro as a tasty garnish if you like.
And that, my friends, is all there is to it. May you eat soup, live long, and prosper.