This morning was wonderful while still bundled under the covers. But later on Ross and I headed out to grab materials to update my millinery studio. That short time out and about chilled us to the bone.
Soup to the rescue!
the recipe is my own
1 medium onion, diced
4 cloves garlic, minced
2 ribs of celery, diced
1 qt crushed tomatoes
2 cups vegetable stock
1/3 cup dry white wine
1 Tbsp sugar
1 Tbsp dried oregano
1 Tbsp dried tomato skin powder*
salt and pepper to taste
* back when I crushed and canned all of those Roma tomatoes, I couldn't bring myself to discard the skins after peeling them. In a single layer on a parchment lined baking sheet, dry out the skins at 250 for about 4 hours. They should crumble easy. Pulverize in a spice grinder. This bright red powder packs a boost of tomato flavor.
In a heavy-bottomed 3-qt stock pot, saute the garlic, onion and celery over medium high heat until the vegetables are soft and fragrant, about 5 minutes.
Add the tomatoes, stock, wine and seasonings. Bring the mixture to a boil, return to a simmer and cook for 15-20 minutes. Using an immersion blender, or working in small batches using a food processor, puree the soup until the desired consistency is achieved. Season with additional salt and pepper to taste.
Served with grilled cheese on a frigid day? Pure heaven!