It's winter here in Mankato, which means it's comfort food time here at the Pub and Grub*. Yes, this early part of the season has been unusually mild here in southern Minnesota, but it still gets dark soon after 5 PM. So even with the relatively warm temps, it's comfort food time at my house.
Then again, when is it not comfort food time? But I digress.
Today for lunch I'm having a grilled cheese sandwich (homemade potato bread with Muenster and American cheese) and a tomato soup that I whupped up from scratch a year or so ago. Here is the recipe.
Ingredients for 5-6 servings
- 1 28 ounce can of tomato puree
- 1 14.5 ounce can of chicken broth
- 1 chicken bullion cube
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup of butter
Directions
- In a medium sauce pan over medium heat, stir the tomato puree and chicken broth together until well-mixed. Add bullion cube and bring to a boil. Reduce heat to medium low, cover, and cook for 10 minutes.
- Add salt and sugar and stir in. Add butter and stir until melted.
That's all there is to it. The prep time is trivial, so your soup is ready to serve in about 12-15 minutes.
*Since I brew my own beer and I do about 80 - 90% of the cooking in my household, I've taken to calling my kitchen the Pub and Grub.
Update: edited for typos.