I will give my mom credit because she did give me the idea last week. I just had to tweak it to make it my own. Since it was an experiment though, there are no exact measurements….but it is tomato soup. You can’t really mess it up that badly can you?
What You Need:
2-3 cloves of garlic
1 Tbsp butter
1 Tbsp flour
1/3-1/2 cup milk
~1/3 cup shredded sharp cheddar
1 can Fire Roasted Diced Tomatoes with Roasted Garlic
Optional + Highly Recommended
2 cups cooked brown rice
grilled cheese sandwiches (the best is whole grain bread with pepper jack cheddar)
Chop up all your step one veggies. In a 4qt pot, melt your butter over medium heat. Add the flour and whisk together. Continue to stir often until it becomes the color of peanut butter. Stir in all the vegetables. Cook about 5 minutes. Stir in milk. This amount can really vary depending on how creamy you would like your soup. I think I ended up with a bit more than 1/2 a cup….but I was pouring it straight into the pot until I was satisfied. I was going for all the vegetables to be covered, plus some. Heat slightly and stir in cheese, melting completely. Add the can of diced tomatoes. Heat to a boil and then reduce to a simmer. While simmering, I used my Bamix immersion blender to liquify the tomatoes and chop up my vegetables a bit more, but not all the way. You can blend this soup to whatever consistency you prefer, but I like a bit of texture. While the soup was simmering, I made our grilled cheese sandwiches. Then added the rice to the soup, and served. So simmer ~20 minutes 🙂Seriously – it was sooooo good.
Serves: 2 alone, 4 with sandwiches Cost: $2.50/serving