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Saturday, January 30, 2010

10 Minute Tomato Soup

This tomato soup literally takes only ten minutes to throw together...perfect for a busy weeknight (or a lazy Saturday when cooking is the last thing you want to do!). The recipe, found on Foodie with Family, is originally called five minute tomato soup, but I thought it took closer to ten minutes to get it hot enough, hence the name change. This is about as simple as heating a can of tomato soup, but with a fresher taste. I think it goes without saying that this soup is the perfect mate for grilled cheese sandwiches!

On another note, in case you haven't noticed, I've officially begun blogging from my new domain! mclaurysweets.blogspot.com will still take you to my site, but from here on out, I'll be blogging from www.thesweetslife.com. I'm so excited to have it up and running and hope this web address will be easier to remember!

10 Minute Tomato Soup

-1 (48 oz) can tomato puree (I used crushed tomatoes)
-3 3/4 cups plus 1/4 fresh water, divided
-2 tbsp cornstarch
-1 tsp kosher salt
-3/4 tsp granulated garlic
-1/2 tsp celery salt (I used celery seed)
-a pinch of Italian seasonings
-1 cup half and half (I accidentally used 1 1/2 cups, but it just made it a little creamier)

1. Stir together the tomato puree, 3 3/4 cups water, salt, garlic, celery salt, and italian seasonings in a heavy bottomed pan over medium heat.
2. Bring to a simmer, stirring frequently to prevent scorching.
3. When the soup is simmering, use a fork to combine the cornstarch and 1/4 cup of water in a small bowl.
4. While stirring the soup vigorously, pour the cornstarch and water mixture into the pan. Return to a simmer and continue cooking until thickened.
5. When thickened, remove from heat and stir in half and half. Serve immediately (we sprinkled with parmesan) or refrigerate, tightly covered, for up to a week. (We ate half one night, and reheated the rest a few nights later and it tasted great both times)