There was a whole lotta soup going on this past week. I had all four of my wisdom teeth removed and, believe me, if there's ever a time to eat soup, it's after oral surgery. But whatever you do, DON'T use a straw!
In between the frozen custard and pain meds, I found sustenance and comfort in three soups:
1. my mother's potato cheese
2. tomato cheddar
3. curried apple
I figured the curried apple was too similar to Margaret's most recent recipe with its "sweet heat" element. The potato cheese deserves a more extensive post since it's a beloved soup from my college days. So I'll hold off on those two and feature the tomato cheddar this time.
Tomato Cheddar Soup
Serves 4-6
4 tbsp butter
1 yellow onion, chopped
2 lbs of tomatoes (cored/cubed)
2 cups chicken or vegetable stock
2 sprigs of thyme (or 1/2 tsp dried thyme)
1 tsp salt or to taste
1/4 tsp baking soda (to give it a little bubbly)
1 cup skim or whatever milk you prefer
2 cups coarsely grated cheddar cheese
chopped chives for garnish
1. In a large pot over medium heat, melt the butter. Add the onion and cook until soft and translucent, about 8-10 minutes.
2. Add the tomatoes, chicken stock, thyme, salt, and baking soda. Increase the heat until the soup comes to a boil, then stir in the milk. Reduce heat to low, cover, and simmer as the mixture thickens and the tomatoes break down, about 10-15 minutes.
3. Remove the pot from the heat and discard the thyme sprigs. Stir in the cheese a handful at a time. Make sure one handful of cheese has melted before adding another. Using a cuisinart or blender, puree the soup in batches until creamy and smooth.
4. Transfer the soup back to the pot and keep it warm over low heat. Adjust seasoning to your liking. Serve in bowls and top with a sprinkling of chives for garnish. Some people also like a tad of sour cream and hot sauce.Labels: cheese, tomato, vegetarian-option
