Well Hello there… This is embarassing. It appears that I have neglected to update this blog in, awhile… Oops. I promise it’s not because I was lazy! (Well, maybe a little.) (Maybe a lot.) My apologies.
But enough about that…on to the food! One of the best parts of moving up to Chicago is now I actually get to attend all the weddings I get invited to over the summer. One particularly special one a few weeks ago, featured the most amazing creamy cheesy tomato soup so good I may have…umm…kinda…maybe…licked the bowl when no one was looking…??
I absolutely had to have more because, well, clearly that little bowl was not enough for me. And so began my first cooking project in the new apartment. Now, I know that it’s summer and insanely hot/humid outside. But if you can’t sweat a little for good food…well buddy, I’m afraid we can’t be friends anymore. Sorry.
1/2 an onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 tbs flour
1 c chicken broth
1 (12 oz) can whole, peeled tomatoes
1/3 c heavy cream
2 tbs sugar
finely shredded mozzarella cheese
Coat the bottom of a large pot with olive oil. Add the onion, carrot, celery, and garlic. Stirring occasionally, cook over medium heat until vegetables are soft. Sprinkle in the flour and stir. Crushing the tomatoes by hand, mix into to the pot. Add the chicken broth, sugar, and fresh thyme leaves. Season with salt and pepper to taste. Bring the soup to a boil.
Spoon the soup into a blender, filling it halfway. Work in batches. Use a cloth to cover the blender. You must always be sure not to completely seal when blending hot liquids! Pulse until smooth.
Add the blended soup back into the pot. Bring back to a boil. Add the heavy cream and sprinkle in a handful of mozzarella cheese. Stir to melt the cheese.