Listen to this conversation I overheard in the kitchen between my hubby and our daughter while I took the pictures for this post:
D: I am hungry, dad. What’s for lunch?
H: As soon as mom is done you can eat the photo shoot.
LOVING IT!! This is not an unusual scenario at my house, since I often try to shoot a dish, before it hits the table and is vanished in minutes. I am sure my food blogger friends know exactly what I am talking about and everybody else will probably think, well, that is very strange. I know, and I totally understand. It is a little odd. I think (hope) that after three years of this (nonsense?) my family has gotten used to it by now. Thanks, I love you, too!
My daughter got to eat this bowl of soup and the Panini that day and luckily I made enough to store some in the freezer for days like today. It is the first of May and it snowed again, so this will be the perfect dinner to warm us up. This soup has been a kitchen staple at my house for many years now and always puts a smile on everybody’s face. Not just honey, but also thyme accompanies the tomatoes in this soup very well. I like to serve it with a simple Gruyere Panini, but any other grilled cheese you may prefer would be fantastic, too.
| Honey Tomato Soup | Print |
- ¼ cup (60 ml) organic olive oil
- 1 big organic onion (or three small ones), diced
- 3 organic garlic gloves, minced
- 10 large sprigs fresh organic thyme (tied together for easier removal from the hot soup)
- 6 14.5 oz (411 g) canned organic diced tomatoes
- 4½ cups (1125 ml) chicken stock (I use Better than Bouillon)
- 6 Tablespoons honey
- 1 Tablespoon (about) salt (more or less to taste)
- 1 teaspoon pepper
- Heat the olive oil in a big soup pot on medium heat.
- Add the onions and cook until lightly browned.
- Stir in the garlic and thyme and cook for a minute until fragrant.
- Add tomatoes, chicken broth. honey, salt and the pepper. Bring to a boil.
- Simmer the soup for about 15-20 minutes uncovered on low heat.
- Remove the thyme.
- Transfer the soup in batches to a blender and puree. You can also use a stick blender, but it gives it a little bit chunkier consistency.
- Season the soup again with salt and pepper to your liking.
- Serve with a grilled cheese sandwich or my Gruyere Panini (sour dough bread, Gruyere slices and butter).
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