Hi Mati,

I have been MIA from our blog for quite some time now, and I apologize to you and to our readers.  Life has been a bit hectic lately…and it has left me no time for kitchen time.  This past week I stopped myself and said ENOUGH!  No more eating salad, egg salad and/or tuna for all meals, it is time to go back.

So I did and I made my first real soup for the winter.  I say real soup because I made chicken soup a while ago because I was not feeling well but chicken soup I can have anytime of the year.  Tomato soup is one of those soups I can have all the time.  It is one of the most comforting foods in a menu.  When we go out to a restaurant and they have tomato soup I feel compelled to order it, and when served in a bread bowl…yum!  My mom makes really good tomato soup and the one I made is inspired/copied from hers.

Tomato soup also goes perfect with a cheese grilled cheese.  It is one of the simplest foods to make (even from scratch!) and you do not even need too many ingredients or spices.

Tomato Soup

Ingredients

• 2 healthy looking leeks
• 5-6 big juicy tomatoes chopped into bug chunks
• 4-5 small carrots peeled and chopped
• 2 stalks of celery chopped
• 2 Tbsp of tomato paste
• salt & pepper
• water
• 2 Tbsp of olive oil
• red pepper flakes (optional)

Directions

1. Cut the leeks in rounds and wash very well as they bring a lot of dirt in them
2. Place the washed leeks in the pot with 2 Tbsp of olive oil and saute them for 4-5 minutes without letting them burn.
3. Add the carrots, celery and the tomatoes to the pot and let it simmer.
4. The vegetables will begin to release water.
5. Add about 1.5 to 2 cups of water depending on how thick you want your soup to be. The more water the thinner the soup will be.
6. Add the tomato paste, salt & pepper to taste and red flakes if you choose to.
7. Bring the soup to a boil and then bring down to a simmer for about 30 minutes.
8. When the soup is ready, let it cool down.
9. Blend the soup in your blender or food processor.

Grilled Cheese Sandwich

Ingredients

• Cheese of your choice (mozzarella, cheddar, swiss, really any cheese that will melt)
• 2 slices  of sandwich bread
• butter

Directions

1. Heat a skillet over low to medium-low heat and melt some butter. Meanwhile, add some cheese over one bread slice. Top that bread slice with the second slice and press down gently to set.
2. Brush sandwich top completely  butter and place the  sandwich, buttered-size down, in skillet. Brush remaining side of the sandwich with butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately together with the soup.