Winter Tomato Soup

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I’ve missed you my dear friends.  How goes it?  It’s been both exhausting and great around here as I learn to manage life with two littles.  You see, I’ve been feeling pulled in so many different directions.  My two year old has officially learned the phrase “I want my mommy” and it seems as though her new little brother has caused her to use this phrase until she is blue in the face these days, bless her heart.  And her little brother?  That precious little punkin that has officially been named “moose” in our household (we mean it as endearing, I swear)?  Well, he finds it necessary to eat like its nobodies business.  This kid could drink any of you fools under the table.  His cheeks will prove it (and those cheeks taste as delicious as any dish I have EVER prepared).  It’s amazing how these two things alone can take up the majority of the day.  And while I have continued to cook on a regular basis..and take photos here and there…I have not had too much of an opportunity to write.  Until now.

Guess what is happening this very moment? My house is quiet.  The laundry is folded.  The toys are picked up.  The play dough is scraped off the kitchen floor.  The dishwasher is emptied.  Jude’s tummy is full.  Georgia had 45 minutes of “Georgia and mommy time” with not a single interruption.  Dinner is made and sitting on the stove.  And both kids are sleeping.  And to top it all off..I didn’t even drink an extra-shot latte today.  As Matthew Wilder would say, can’t nobody break my stride….feeling good, folks, feeling pretty darn good.

And now I need to make the rest of this post the absolute fastest written content of all times…because Im pretty sure this quiet, still moment will only last for approximately 37 more seconds.  I can assure you this will most likely be the best tomato soup you’ve ever eaten….no joke.  You simply must try it.  And I kid you not…I now hear a crying baby…

Winter Tomato Soup

Ingredients

2 Tablespoon Olive Oil

2 Large Carrots, chopped

1/2 Cup Chopped Onion

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

Pinch of Crushed Red Pepper Flakes

6 Cloves Garlic, chopped

1/4 Cup Dry Red Wine

2 15 Ounce Cans Diced Tomatoes

2 Cups Chicken Stock

1 Tablespoon Honey

1 Tablespoon Balsamic Vinegar

1/2 Cup Half and Half

2 Tablespoons Chopped Fresh Basil

Directions

Heat olive oil in soup pot or dutch oven over medium high heat.  Add carrots, onion, salt, black pepper and crushed red pepper and sauté for 5 minutes or until veggies begin to soften.  Add garlic and sauté 1 minute.  Add red wine and cook, stirring occasionally, for 2 minutes.  Add tomatoes and chicken stock and bring to a boil.  Once at a boil cover, reduce heat to medium low and simmer for 25 minutes.  Remove from heat, place the soup into a blender or food processor and puree until the mixture is a very smooth consistency (make sure blender or processor is covered…mixture will be very hot).  Transfer soup back into the pot and turn heat to medium low.  Stir in honey, balsamic and half and half and simmer, stirring occasionally, for 5 minutes.  Stir in basil and season to taste with salt and pepper.  Serves 2-4