Vintage on line

Seriously you guys are the sweetest, most supportive blog friends ever. Thanks for that. I heart you all! I really do. As your reward I'm going to share with you an awesome soup recipe. I've been very into soups this year. We have a chain here called Paradise Bakery and Cafe and I eat there as much as possible. I'm in love with their Fire Roasted Tomato Soup and I decided to try to replicate it. I'm not bragging but my family says they like mine better. Did you hear that? Mines b-e-t-t-e-r. Not that I'm bragging.

So that picture of the can happened naturally, if you can believe that. I went around showing my family in amazement rather glad it was a smiley face and not a likeness of Jesus which, quite honestly, would have freaked me out a bit. My family all rolled their eyes at me for taking pictures of it, but you all get it, right? You would have taken pictures of it too, right? How else will I remember when I'm 90 that I once happened to have a can of tomatoes that smiled at me?


Jen's Fire Roasted Tomato Soup
2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
4 cups water (chicken stock)
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste as well as water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender, or with immersion blender until desired consistency. (I like mine slightly chunky but you should puree until your hearts content) Add milk and seasonings and continue to simmer for another 5 or 1o minutes.

Notes:
I used water but I think I might try chicken stock next time to see what kind of depth of flavor that provides. Also I used skim milk, which was de-lish and saved me some calories but if you are feeling bold use something richer. I highly recommend you use the San Marzano tomatoes if you can find them. There is just something special about them. Feel free to check for seasonings and alter to your taste. I served this with grilled american & mozzarella cheese sourdough sandwiches.

Enjoy! There is something about making and eating soup from scratch that just nourishes the soul.