It’s still doesn’t quite feel like spring these past few weeks and last weekend when we were still trying to get warm after an early morning soccer game, we decided to make tomato soup and grilled cheese. We made this soup without cream by sauteeing a chopped onion, 2 carrots, 2 garlic cloves in olive oil and a pat of butter until soft, and then adding a can of whole peeled tomatoes (with the juice). After breaking up the tomatoes with a wooden spoon and bringing to a boil, add a couple of cups (2-3) of chicken stock and simmer for 10 minutes. We used an immersion blender to puree (you could also use a blender), added another bit of butter and simmered for a few more minutes.

This is what it should look like before you blend:

This is what it looks like after:


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