Jill’s Jumble

We ended up having a big meal at lunch due to a visit from my husband’s aunt and uncle from Michigan. Dinner needed to be a much lighter meal. You should have seen how excited my husband was when he realized what I’d made for dinner!

Isn’t it amazing how such simple fare can bring so much joy? This tomato soup wasn’t entirely from scratch but it was really quick and tasty. It reminded me of the gazpacho that my husband and I had in Paris on our honeymoon. I can’t wait to try it cold!

When I make soup, it’s different every time because I usually just follow a pretty basic guideline rather then any kind of formal recipe. In this case, here’s what I did:

Tomato Soup

Ingredients

1. Butter
2. One Leek, cut into 1 inch chunks
3. Three celery stalks, cut into half inch chunks
4. Two cans of diced tomatoes (14 – 16 ounce cans)
5. One can of chicken broth (14 – 16 ounce cans)

Instructions

• In a saucepan melt the butter.
• Add the leek and let cook until soft.
• Add the celery and let cook while you are opening the cans.
• Add the cans of tomato and chicken stock.
• Mix and allow to simmer so that everything is hot.
• Using an immersion blender, blend everything together.
• Serve hot with a bit of cheese.

Yum! Goat cheese for me and cheddar for my husband. He also had his soup with crackers. I’m sure I’ll be making it again. I love making soup like this with fresh tomatoes too!