Creamy Tomato Herb Soup

I'm not going to lie, I love canned tomato soup.

It's warm, comforting and brings me right back to my childhood.

I also love fresh herbs, I seem to add them to anything and everything.

I decided to ditch the can and make an easy and flavorful 

Creamy Tomato Herb Soup.

The tang of the tomatoes, freshness of the herbs 

along with a touch of spice and cream make it a delicious bowlful of comfort.

It is perfect paired with grilled cheese or a salad...

or on it's own with a little fish!

Creamy Tomato and Herb Soup

2 tablespoons olive oil
2 white onions, chopped
5 garlic cloves, minced
1 28 ounce can of crushed tomatoes
4 cups chicken stock
Kosher salt
ground black pepper
1 teaspoon red pepper flakes
1 cup heavy cream
1/2 cup torn basil
2 tablespoons chopped dill
1 tablespoon fresh oregano

additional herbs for topping
Parmesan cheese

In a large pot heat olive oil and onions.  Cook over medium heat until onions are soft, about 10 minutes, then add garlic and cook another minute or two.  Add tomatoes and chicken stock and season generously with salt, a few grinds of pepper and red pepper flakes. Bring to a boil then simmer on medium-low heat about 20 minutes.  Carefully place contents in a blender in small batches and puree until smooth.  Return to pot over low heat and stir in cream and herbs.  Let simmer at least 15 minutes before serving.  Top with fresh herbs and parmesan cheese. (or goldfish crackers!)

Grilled Cheese Poppers

In my never ending quest to make weeknight dinners more fun, 

I've decided to add a little POP to the menu...

Our old standby - Grilled Cheese, got a fun new twist by

 simply being cut into bite-sized poppers 

and served in individual containers.

Warm with gooey cheesy and just a slight crunch - instantly I am mom of the year!

 I wouldn't dream of not pairing them with Tomato Soup.

(I am a traditionalist,
it is always Campbell's mixed with 1/2 can whole milk and 1/2 can water)

My grilled cheese "recipe" is what I have been doing since 8th Grade.

I take 2 slices of sourdough bread and butter one side of each.

For a spicy kick, I sprinkle ground cayenne pepper on each.

Place buttered side of one slice of bread onto a hot skillet,
top with a few slices of cheddar, then with the other piece of bread with buttered side up.
Flip sandwich once bread is browned and cheese has started to melt.

Cut into cubes and say...Cheese!

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