Hearty Tomato Soup

When I was growing up, we lived in a “three family house”.   My family lived on the first floor and the second floor was divided into two apartments.   My grandmother lived in one and her cousins lived in the other.  
My mother was a really good cook as was my grandmother,   Cousins Lora and Paul were in their late eighties and she was a magnificent cook who managed to produce fabulous meals from a very tiny kitchen (even smaller than the one in my innkeepers quarters!).
So, as a kid, if I didn’t like what WE were having for dinner, I would check out the other two options. As an adult, I’m just starting to realize what a real luxury that was!  Three different entrees!
One of best things that Lora would make was a homemade tomato soup.   No where can I find her recipe but it was wonderful.  Perfect for a day like today (a high of ten degrees???)  It was a homemade soup with onions and celery and, the piece de resistance, macaroni!  
While I can’t find that recipe, I do want to share this one with you.  Absolutely delicious and my favorite, favorite, favorite garnish.   Hope that you enjoy!

INGREDIENTS

1 teaspoon olive oil
1/2 small onion, finely chopped
2 cans of tomatoes (14.5 ounce   don’t drain but do chop them up    San Marzano are the best if you
 have access to them)
1 can of vegetable broth (14.5 ounce)
1 Tablespoon Balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup crumbled Cheddar (pieces about the size of your thumb)

 —

DIRECTIONS


Heat oil in a large saucepan over medium heat.
Add chopped onion and cook until soft.
Add tomatoes, broth, vinegar, salt and pepper.    Bring to a boil and then reduce heat and simmer
ten minutes, stirring occasionally.
About five minutes before you are ready to serve, add the Cheddar.  Continue to simmer the soup until the cheese is all melty, stringy and delicious!
  
 — The William Henry Miller Inn http://www.millerinn.com Lynnette ScofieldBed and Breakfast Foodie

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