I love sharing things that I used to enjoy with my kids. I want them to watch the classic Disney cartoons like Cinderella, read classic children's stories like Charlotte's Web and go on outings that include hay rides and going down slides.
It's not that I object to the cutting edge technology of Pixar and video games that don't even require a controller, I just love the wave of nostalgia that I experience when my kids fall in love with the same things that I used to love at that age. Maybe it's my own weird way of vicariously getting to be a kid again!
And since I want my kids to also experience the same foods I used to eat, grilled cheese sandwiches and tomato soup have definitely made an frequent appearance on our dinner table. But eventually you have to draw a line when it comes to authenticity, and the canned version of tomato soup will no longer do.
So, I was thrilled to find this light, but rich and gorgeously smooth version of tomato soup, that made the perfect mate for our grilled cheesers. Instead of adding cream, bread is your thickener and the flavor of tomatoes is much stronger and tangier then what you get in the canned stuff. It's dippin' delicious!
Creamless Creamy Tomato Soup
By America's Test Kitchen Healthy Family Cookbook
Ingredients
1/4 cup olive oil
1 onion
3 garlic cloves, minced
1 bay leaf
2 (28 oz) cans whole peeled tomatoes
1 tablespoon light or dark brown sugar
3 slices high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (I omitted this, but if you use it, be sure to let me know how it is!)
salt and pepper
1/4 cup minced chives
Directions
1. Heat 2 tablespoons of the oil in a large Dutch oven over medium heat until shimmering. Add the onion, garlic, red pepper flakes, and bay leaf and cook until the onion is softened, about 5 minutes.
2. Stir in the tomatoes with their juice. Using a potato masher, mash the tomatoes until no pieces are larger than 2 inches. Stir in the sugar and bread, bring to a simmer, and cook until the bread begins to dissolve, about 5 minutes.
3. Discard the bay leaf. Puree the soup with the remaining 2 tablespoons oil in a blender, in batches, until smooth. Return the soup to a clean pot, stir in the broth and Brandy, and cook gently over medium-low heat until the soup is hot. Season with salt and pepper to taste. Sprinkle individual bowls with the chives before serving.
Serves 6: 1 1/2 cups per serving
Per Serving: 180 cal, 10g fat, 19g carb, 3g prot, 3g fiber, 610mg sod
