Unlike in those pictures in New York where we are freezing, we have had such a crazy warm winter here in San Diego, I can practically count the number of times I’ve worn boots on one hand! In fact, I was wearing sandals at my last kidney appointment and the doctor said, “It looks like you aren’t ready for summer to end!” She was right. I am especially loving the warm weather because I am able to make up for this past summer (when I was waiting for my kidney transplant and couldn’t do much) by riding bikes, paddleboarding and going for walks on the beach. So fun! Still, there are some advantages to winter. Like soup. There is nothing quite like satisfying, soothing soup gliding down your throat and warming you all over like a big over sized blanket. I should have been carrying soup with me everywhere I went in New York!
So a few days ago I decided to pretend it was cold so I could bring my favorite tomato soup to a favorite friend who had just had a baby because I knew she would love this soup – and because I selfishly wanted a bowl all to myself before I took her the rest – is that bad?
I just couldn’t help myself. This soup leaves you licking your lips with its layered flavors of minced celery, carrots, garlic and onions, simmered with fire roasted tomatoes, oregano, and basil and then made ridiculously more delicious with the addition of Parmesan cheese and cream (or milk).
After I dropped the soup off to my friend, I received the following text, “That food blew all our minds!! That soup was incredible. Seriously my dad can’t stop talking about it….”
And that is why this is my favorite tomato soup.
Whether your weather is in the 70’s or 20’s – you want to make this soup because “it will blow your mind!”
Recipe adapted from Today’s Mama
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