I stopped food blogging in 2016. It wasn’t going anywhere and I didn’t know what I wanted to do. Since then I started hosting on Airbnb and launched Atlanta Airbnbs. But, I’ve also found I reference my recipes a lot, this blog has been a useful tool to share recipes with my family and friends. Lately people have asked for recipes that are only in my head and it’s such a pain to text it all out every time. Or, I changed another recipe but it’s too hard to remember every time what I do. So, I’m going to share those recipes on here. The pictures will either be free from Unsplash or won’t be great at all, cause I just don’t care or have the time. This one is homemade tomato soup.
I should add, when I started blogging about food here I had one baby and dreams of beautiful exquisite food that was half sustenance half art. Now I have three babies and dreams of dinner getting on the table in 10 minutes. These recipes are easy and delicious. And sometimes, they involve a microwave.
This just in – if you’re like me – you stocked up on a gazillion cans of diced tomatoes for Covid-19 lockdown. And, if you’re also like me, you never use diced tomatoes. I made this last night with diced tomatoes instead of crushed tomatoes to start using them up. I roasted the tomatoes in the oven to help tighten up the flavors – but you don’t have to. It turned out okay, not amazing, but still good enough we ate it all!
- 2 yellow onions chopped
- ½ a stick of butter
- 2 teaspoons of dill seed
- 2 teaspoons of oregano
- 2 teaspoons of dill weed
- 2 teaspoons of fresh thyme
- 2 28 ounce cans of crushed tomatoes
- 4 cups of chicken stock
- 2 cups of whipping cream
- 1 package of mozzarella balls
- Optional toppings: basil chiffonade/cheese tortellini
- Melt butter on stove on medium heat.
- Sweat onions in butter on medium low heat until soft and translucent, about 15-20minutes.
- Add in dill seed, dill weed, thyme, and oregano. Stir and let cook for about 30 seconds.
- Add in crushed tomatoes and chicken stock. Bring to a boil and turn heat to medium. Let cook until thickened.
- Puree with immersion blender or transfer to blender and puree.
- Transfer back to soup pot. Add cream, stir.
- Add in mozzarella balls (and cheese toretllini if serving with), top with basil and serve.
If you don’t eat it all, just throw it in a gallon ziplock bag and lay it flat in the freezer.
Wine pairing: Yes. You should have some.