Tomato Soup for the Soul

Seriously? Why does chicken soup get all the glory? There are few things that a piping hot bowl of tomato soup and a grilled cheese can't fix. 

Now that Fall has officially arrived in Georgia, it's finally appropriate to start pulling out the cozy sweaters, warmer recipes, and (dare I say) boots?!?! I'm super pumped that it's Fall, not only because it's my favorite season but because I love the sense of renewal that comes along with each season. Inevitably, by the time each season comes to a close we are so ready to move on that any change in temperature is cause for a mini celebration. 

These days, I've been eager for a little change in my life. With Josh graduating school, we've closed a chapter in our lives and the next chapter is waiting in the wings. Of course there's excitement that comes with new opportunities, as well as uncertainty about what's around the corner. Not to worry...before my excitement gets out of control my anxiety swoops in to make sure I don't get carried away. You know that saying "the only thing that's certain is death and taxes", well it should be "the only thing that's certain is death, taxes, and Carolyn's anxiety".

At any rate, here's to a new season and new beginnings!

Tomato Soup
Adapted from: Smitten Kitchen
1 28oz Can Whole Tomatoes
1 Tbs Brown Sugar
2 Tbs Butter
1 Large Shallot, Minced
1 Tbs Tomato Paste
1 Tbs Flour
1 Cup Chicken Broth
1/3 Cup Milk (or Cream if you'd like to add richness)


Pre-heat the oven to 450°F and line a baking sheet with aluminum foil. Set a strainer over a bowl, and cut the tomato's in half and remove the seeds. Make sure you retain as much of the juice as possible! We're just trying to get rid of those pesky seeds! Spread the tomato half's on the baking sheet and sprinkle with the brown sugar. Roast them in the oven for about 30 minutes until most of the liquid has evaporated. Pull them out of the oven and set them aside to cool.

Melt the butter of medium heat until foamy and add the tomato paste and minced shallots. Reduce the heat to low and cook the shallots for 7 - 10 minutes. Add the flour and cook until completely incorporated. Gradually start to add the chicken broth and whisk constantly until all of the broth is combined. Add the tomato juice and the roasted tomatoes and bring to a boil. Once the soup reaches a boil, reduce to a simmer and cook for about 10 minutes. 

Pour the soup into a blender (or use an immersion blender) and blend to make the soup creamy! Add the soup back to the pot and add in the milk (or cream) and cook for another 5 minutes.