I have an addiction.
To tomato soup and grilled cheese sandwiches.
Ever since I discovered spelt bread, I’ve been in sandwich heaven. Spelt is sort of a cousin of wheat – tastes very similar, behaves very similar. It does contain gluten, but is often tolerated by people who are gluten intolerant. I’m not technically gluten intolerant, but spelt does not aggravate my acne like wheat does, so I eat it like crazy to satisfy my carb cravings. I buy spelt bread, spelt English muffins, spelt pasta, and I keep spelt flour (whole grain and white) in my freezer for making pizza crusts and thickening soups and stews. Husband even found me spelt cereal! The heavens opened up and sang in the natural grocery store. No, wait, that was me singing. And dancing. And hugging the cereal box. Yep, it’s true.
Spelt works extremely well as a thickening agent, as mentioned above. Recently I gave it a whirl in tomato soup. I now shall make tomato soup every week, so I can have it with grilled cheese sandwiches for lunch as long as the leftovers last!
Tomato soup is impossibly easy to whip up. And homemade kicks canned soup’s butt any day of the week. This recipe comes from The Ultimate Southern Living Cookbook, with a few minor modifications. I also double the original recipe. Because leftovers are my friend.
You will need:
3 Tablespoons olive oil
3 Tablespoons butter
*I do the half oil/half butter thing by choice – the original recipe calls for only butter. So if you’re brave enough for 6 Tablespoons of butter, go for it. I won’t judge you. I tried it with just olive oil once, and the soup seemed to be missing some richness. So I don’t recommend that.
1 small to medium onion, chopped
6 Tablespoons flour (this is where I use spelt, but regular flour is just fine)
2 cups chicken broth
Two 28 oz. cans diced tomatoes
1 can tomato paste

2 Tablespoons sugar
2 Tablespoons chopped fresh parsley (or half that amount dried)
2 teaspoons salt
1 teaspoon dried basil
½ teaspoon pepper
2 bay leaves

Heat the butter and olive oil together in a heavy pot over medium heat.

Add the onion and cook until softened, just a couple minutes.

Sprinkle in the flour and cook for about a minute, stirring constantly.

Add the chicken broth and cook, stirring constantly, until mixture is thickened and bubbly.

Add the tomatoes, tomato paste, and all the seasonings.

Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes.
You do have to stir it regularly – it likes to stick to the bottom of the pot, so give it a really good scraping. Rubber spatulas work well for this.
When it’s simmered long enough – this is important now! – fish out the bay leaves and discard them.
Now, there are two ways you could do this next step. You could either ladle the soup into a regular blender in batches, or…

You could get one of these little babies. I got this one for Christmas from my in-laws. I love it. We had a crappy plastic one before that made me angry whenever I used it. But this little stainless steel wonder makes me happy. Very, very happy.
Wait, where was I? Oh yeah.
Blend the soup. I wish I had a picture of the actual blending, because it looks really cool, but it takes two hands for me, and Husband was taking care of Kiddo and I didn’t want to call him into the kitchen to take pictures of me blending soup.

Serve to your happy family with grilled cheese sandwiches. Store the rest in the refrigerator for as long as you can. It never lasts long at my house. Because I eat it. Every day. Until it’s gone.
Speaking of grilled cheese sandwiches, my husband says I make the best in the world. Should I do a grilled cheese sandwich tutorial sometime? Okay, you don’t have to beg. I’ll do it.