If you lived in my home, you would be eating soup almost everyday for lunch…homemade soup only. Don loves his soup and, let me assure you, it is always awesome. Here is another one for you to try.
- 2 tbsp. butter
- 1 onion, chopped
- 1 garlic clove, minced
- 1 large carrot, peeled and chopped
- 1 large celery stalk, threads removed and chopped
- 1 small red pepper, seeds removed and chopped
- 2 tbsp. tomato paste
- 1 tbsp. lime juice
- 1/2 tsp. sugar
- pinch of salt
- pinch of cayenne pepper
- 3 cups low salt chicken broth
- 1-796ml can of diced tomatoes
- 4 slices white bread
- 2 slices cheddar cheese
Melt the butter in a fry pan over medium heat and add the onion and garlic. Cook until the onion is translucent but be careful not to burn the garlic.
Add the carrot, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Cook, stirring until the vegetables are soft. This should take about 5 minutes.
Add the broth, diced tomatoes and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. (until the vegetables are tender)
Puree in a couple of batches until very smooth and return to pan to keep warm while you make the croutons.
Make these like a grilled cheese sandwich. Butter both sides of the bread and place in the fry pan. Top each slice with the cheese and add the second slice of bread. When golden on one side, flip over and cook until the cheese has melted and the bread has turn a golden colour.
Remove from heat and cut into 1/2 inch cubes. Pour your soup into warmed soup bowls and top with the croutons.
You still have the tomato soup and grilled cheese sandwich but on a smaller level. YUM!