The last few days have been loong. The husband had a 4 day weekend. We spent a lot of time just being lazy on the couch. We did have date night on Friday which consisted of our favorite bar Yannis some drinks and really really good pizza.
Saturday was a going away party for one of my friends. Sad day, especially because i thought she was really cool and have only known her for a couple months and now shes about to be getting on a plane in the next couple days or so. I had fun though took lots of pictures and got to hang out with all my wonderful friends.
The rest of the weekend we spent doing pretty much nothing but laying on the couch. It was rainy and cold all weekend. Yay Welcome September/almost fall. I may be the only one super excited for the rainy days and cold weather being from Washington and all i'm feeling quite at home here.
So of course with the cooler weather brings lots of soups. YUMMO!!!! Of course it also brings lots of baking (to help keep the house warm, of course) :) So i thought id start off my soup season with only the best kid memory i have from the cold days with my mom. Coming in out of the snow or the rain all wet. Changing my clothes and getting ready for dinner and of course it had to be Tomato Soup and Grilled Cheese sandwiches. After eating this for dinner i felt the need to watch tv curled up on the couch in my blankets. What a great feeling. Anyways here is the recipe. ENJOY!!!
Ingredients:
7 cups peeled, seeded, and chopped tomato (about 7-8 large tomatoes)
1 cup finely chopped carrots (about 2 medium carrots)
3/4 cup finely chopped onion (about 1 medium onion)
1 (13.75 oz) can chicken broth
1 TBS white sugar
2 tsp sea salt
3 TBS butter
3 TBS all purpose flour
2 tsp dried basil
1/2 tsp celery salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
Directions:
To peel the tomatoes boil them for a couple minutes and then remove them. Then unpeel they should be pretty easy to peel after that. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a dutch oven, then reduce heat to medium- low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
Melt the butter over medium-low heat in a small saucepan. Whisk the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the dutch oven. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.
Saturday was a going away party for one of my friends. Sad day, especially because i thought she was really cool and have only known her for a couple months and now shes about to be getting on a plane in the next couple days or so. I had fun though took lots of pictures and got to hang out with all my wonderful friends.
The rest of the weekend we spent doing pretty much nothing but laying on the couch. It was rainy and cold all weekend. Yay Welcome September/almost fall. I may be the only one super excited for the rainy days and cold weather being from Washington and all i'm feeling quite at home here.
So of course with the cooler weather brings lots of soups. YUMMO!!!! Of course it also brings lots of baking (to help keep the house warm, of course) :) So i thought id start off my soup season with only the best kid memory i have from the cold days with my mom. Coming in out of the snow or the rain all wet. Changing my clothes and getting ready for dinner and of course it had to be Tomato Soup and Grilled Cheese sandwiches. After eating this for dinner i felt the need to watch tv curled up on the couch in my blankets. What a great feeling. Anyways here is the recipe. ENJOY!!!
Ingredients:
7 cups peeled, seeded, and chopped tomato (about 7-8 large tomatoes)
1 cup finely chopped carrots (about 2 medium carrots)
3/4 cup finely chopped onion (about 1 medium onion)
1 (13.75 oz) can chicken broth
1 TBS white sugar
2 tsp sea salt
3 TBS butter
3 TBS all purpose flour
2 tsp dried basil
1/2 tsp celery salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
Directions:
To peel the tomatoes boil them for a couple minutes and then remove them. Then unpeel they should be pretty easy to peel after that. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a dutch oven, then reduce heat to medium- low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
Melt the butter over medium-low heat in a small saucepan. Whisk the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the dutch oven. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.
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