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Food

Homemade tomato soup warms the soul like love

Do you have a friend or relative with the flu or a new baby who’s in need of a bit of tending? Or maybe a new family has moved into your neighborhood. Here are some easy ways to say “thinking of you”:

1. Basket of muffins. Warm, home-baked muffins are best, but bakery treats in a napkin-lined basket bring cheer, too.

2. Fruit from the farmer’s market. A quart of ripe berries or a basket of apples – drop by with what’s fresh and in season.

3. Bagels and juice. A meal, a snack – this works any time.

4. Soup and rolls or crackers. A container or two of comforting Creamy Tomato Soup, a loaf of bread and bag of salad – it’s dinner. This soup makes 10 cups, so you’ll have enough for a friend, with some leftover for you.

No time to cook? Pick up a quart of soup and some rolls or crackers from the deli. Even if it’s not from your kitchen, it still says “thinking of you.”

Creamy Tomato Soup

Serves 6

2 Tbsp olive oil

1 medium onion, chopped

1 carrot, peeled and chopped

1 bay leaf

1 garlic clove, minced

2 to 3 Tbsp brown sugar

Pinch of ground cloves

3 cups reduced-sodium vegetable

Broth

2 (28 oz.) cans crushed tomatoes

½ tsp salt

Freshly ground black pepper

½ cup half-and-half

Heat olive oil in a large saucepan.

Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes.

Add garlic and cook, stirring, 1 to 2 minutes.

Add brown sugar and cloves.

Stir until vegetables are well coated.

Add broth and tomatoes; bring to a simmer.

Cover pan, reduce heat to medium low, and cook, stirring occasionally, 30 minutes.

Remove pan from heat. Remove bay leaf and discard.

Puree soup with an immersion blender or in a blender until smooth.

Add salt and pepper.

Slowly pour in half-and-half, stirring constantly.

Refrigerate until just before serving time.

When reheating soup, do not to bring to a boil to keep cream from curdling.

If you plan to freeze soup, do so before adding half-and-half. Makes 10 cups.

– Recipe by Amy Sgarro

Do you have a friend or relative with the flu or a new baby who’s in need of a bit of tending? Or maybe a new family has moved into your neighborhood. Here are some easy ways to say “thinking of you”:

1. Basket of muffins. Warm, home-baked muffins are best, but bakery treats in a napkin-lined basket bring cheer, too.

2. Fruit from the farmer’s market. A quart of ripe berries or a basket of apples – drop by with what’s fresh and in season.

3. Bagels and juice. A meal, a snack – this works any time.

4. Soup and rolls or crackers. A container or two of comforting Creamy Tomato Soup, a loaf of bread and bag of salad – it’s dinner. This soup makes 10 cups, so you’ll have enough for a friend, with some leftover for you.

No time to cook? Pick up a quart of soup and some rolls or crackers from the deli. Even if it’s not from your kitchen, it still says “thinking of you.”

Creamy Tomato Soup

Serves 6

2 Tbsp olive oil

1 medium onion, chopped

1 carrot, peeled and chopped

1 bay leaf

1 garlic clove, minced

2 to 3 Tbsp brown sugar

Pinch of ground cloves

3 cups reduced-sodium vegetable

Broth

2 (28 oz.) cans crushed tomatoes

½ tsp salt

Freshly ground black pepper

½ cup half-and-half

Heat olive oil in a large saucepan.

Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes.

Add garlic and cook, stirring, 1 to 2 minutes.

Add brown sugar and cloves.

Stir until vegetables are well coated.

Add broth and tomatoes; bring to a simmer.

Cover pan, reduce heat to medium low, and cook, stirring occasionally, 30 minutes.

Remove pan from heat. Remove bay leaf and discard.

Puree soup with an immersion blender or in a blender until smooth.

Add salt and pepper.

Slowly pour in half-and-half, stirring constantly.

Refrigerate until just before serving time.

When reheating soup, do not to bring to a boil to keep cream from curdling.

If you plan to freeze soup, do so before adding half-and-half. Makes 10 cups.

– Recipe by Amy Sgarro

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