I think I forgot that it’s actually February, which is technically still winter. Southern California had a few weeks of 80 degree weather and while I was in dresses and sandals I completely forgot that it’s supposed to be cold right now!! So as the rain and cold are rolling in Rachael Ray comes to the rescue again with a wonderful homemade tomato soup that will definitely warm you up. Go grab your favorite soup pot and heat up the stove, this is going to be yummy

This is another recipe from the “7 Days of Dinners” that also had the sausage, pepper and onion pizza. I’ll list out their recipe and put my changes in parenthesis. Happy eating

Ingredients:
6 tablespoons EVOO (extra virgin olive oil)
1/2 onion, finely chopped
1 carrot, finely chopped
One 14.5 ounce can chopped tomatoes
One 14.5 ounce can vegetable broth
1/2 cup heavy cream
Salt and pepper
8 slices multiple grain bread
8 slices havarti cheese (my new favorite)

A few tips for “finely chopping”… One of my favorite tools in the kitchen is the chopper from Pampered Chef. Best Christmas presents ever, I’m sure I squealed when I opened it. (Thanks mom!) This is totally a life saver, finger saver, and time saver if your knife skills are as good as mine (code for not so good)

Another trick I learned from my mom is to wear swimming goggles while chopping onions to prevent crying. You will look like an absolutely ridiculous kitchen super hero but it works and when your family tastes this soup they will know you’re a super hero for sure!

Okay let’s get cooking!
In a medium pot, heat 2 Tablespoons olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in the carrot, cover and cook for 5 minutes more. Add the tomatoes and vegetable broth, bring to a simmer, cover and cook until the vegetables are soft, about 20 minutes. Stir in the cream.

And here comes another favorite tool in my kitchen super hero tool chest… The immersion blender!! I use it for everything from batters to creamy mashed potatoes to soups. It’s so much easier than transferring the soup to a regular stand blender then back into your pot etc… Yuck! But please be careful if you are using a nonstick surface… The metal on the blender will ruin the coating, so blend carefully.

Alrighty, using your new favorite toy, the immersion blender, puree the soup until smooth; season with salt and pepper.

Meanwhile… Assemble your sandwiches with your favorite cheese between 2 slices of your favorite bread. (I’m obsessed with “havarti” cheese right now) Brush the outside of the sandwiches with the remaining olive oil. Grill, turning once, until the cheese is melted and the bread is golden brown and crispy. Serve with the tomato soup.

I hope you enjoy this yummy recipe and stay warm till June! Happy cooking