Some days just need a good bowl of soup. Today was one of those and I pulled out this easy tomato soup recipe.
Today is my first day back home after my trip to London with Dewey. Unfortunately, re-entry has not been very easy. Evan has been having lots of trouble at school lately and I am honestly at my wit’s end. We are taking him to the pediatrician for assessment on Monday and then we will go from there. School has become a daily battle that leaves me wanting to sit on the sidewalk and cry. I realize that it is not all about me but that is how I feel because I am so helpless to help my little man be successful at school. He has an army of people trying to help him but we are all beginning to wonder if he needs more help than we can give. So….off to the doctor we go with words like “ADHD” and “behavioural issues” buzzing around my brain. As much as it hurts to think that your child might have a problem, it hurts more to not know what is going on.
So what does that have to do with soup? Well, Evan did not have a successful day at school so he got to come home early (very early). I went online and printed off some worksheets for him to do so that he remembers that school days are for school not for play. When lunch time neared, he mentioned that he would really like tomato soup for lunch. I wasn’t sure I had all the ingredients but after a bit of searching, I found a recipe that would work. It was very easy and delicious. Evan said it was the best soup he’s ever tasted. He ate his entire bowl! There’s something about a nice, warm bowl of soup that gives you strength to carry on even when you aren’t sure you can.
Easy Enough for Lunch Tomato Soup
- 1 tbsp olive oil ~1-2 Tbsp
- 1 Tbsp butter
- 1 medium onion finely diced
- 1 clove garlic minced
- 2 Tbsp all purpose flour
- 3 cups chicken stock
- 28 oz can peeled whole Roma tomatoes with juice
- 1 1/2 tsp granulated sugar
- 1/2 tsp ground thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- Optional toppings: croutons sour cream and Sriracha
- Heat the olive oil and butter in a large saucepan over medium high heat.
- Add onions and garlic.
- Cook until soft but not brown.
- Sprinkle flour over onions and garlic. Stir to coat.
- Add chicken stock, tomatoes, sugar, thyme, salt and pepper.
- Mash tomatoes with a potato masher or the back of a spoon.
- Bring to a boil.
- Lower heat and simmer for 30 minutes.
- Puree soup with an immersion blender or in a normal blender. If you are using a normal blender make sure to let it cool and do small batches or it could explode out of the blender. You will then have to reheat the soup for serving.)
- Serve soup with a dollop of sour cream, croutons and a squiggle of sriracha.