20 Minute Tomato Soup Recipe

Every year when the temperatures start to drop as summer turns to fall I get excited because I know "Soup Season" is upon us once more. Starting in mid-September there is rarely a week that goes by where I don't make soup or chili. This week is no exception.

A few days ago I found myself staring blankly into the refrigerator trying to figure out what to feed the kids for lunch, yet again. Since we've made the switch to minimally processed and unrefined food in our house, lunchtime seems to be a much bigger conundrum than it used to be. My kids used to eat PB&J 5 days/week, and while I still feed them PB&J regularly it's not as mindless as it used to be. We no longer get our bread from our grocery store shelf, instead D makes it from scratch. 

For some reason, the added effort that goes into the homemade bread makes me think twice about using it for PB&J; it's as if I feel like homemade bread deserves something a bit more extravagant than PB&J. So with that in mind, I decided to make the girls grilled cheese sandwiches and tomato soup for lunch. Seeing as I had two hungry girls waiting for lunch, I did a Google search for "quick tomato soup" and came up with this Rachel Ray recipe. I doubted that I could make a decent tomato soup in 20 minutes, but after a few modifications and a short 15 minute simmer, I had a tasty tomato soup that both girls gobbled up. Here's the recipe:

20 Minute Tomato Soup

Ingredients
32 ounces chicken broth (use vegetable broth to make vegetarian)
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce (no added sugar preferred)
1 cup whole milk
1/2-1 Tbsp Penzeys "Pasta Sprinkle" or a combination of basil, oregano, thyme, and garlic
Salt & Pepper to taste

DirectionsPulse diced tomatoes in food processor for approximately 15 seconds (OR you can skip this step and use the immersion blender before serving). Combine chicken broth, diced tomatoes, and tomato sauce in Dutch oven over medium heat. Bring to a slow boil, add milk and spices. Reduce heat to low, and simmer for 15 minutes, stirring occasionally. Serve with grilled cheese or crusty bread. 

**Also, can I just say how awesome Penzeys Spices is? We're fortunate enough to live in Wisconsin and have access to a brick and mortar store, but even if you don't, you should definitely check out their website or catalog. You will be hard-pressed to find a better selection of quality spices and knowledgeable employees anywhere.** 

Modified from Food Network's "Quick Creamy Tomato Soup"