Fall cometh........

........the temperature declines into the 60's and the rain softly patters on rooftops here in Central VA, my thoughts turn to what else? Tomato Soup! And grilled cheese!

I also have to share that I love using up odds and ends of pantry stores. I get a weird sense of accomplishment from doing this. I enjoy challenging myself to see how much leftover crap I can get into a dish that's still edible.

Also, hubs is sick and tomato soup is his fav. Turns out, this meal is a win-win for us both ;)

B's Tomato Soup
Serves 2

2 large, ripe tomatos (I had Hanover)
1 1/4 c. chicken broth
2 tspn tomato paste
1 tbsp fresh chopped basil
1 small onion, chopped (or half a medium)
1 small stalk celery, chopped
Salt & Pepper to taste
Sour Cream

*Chive for garnish, optional

Quarter and seed the tomatos. Throw everything except the sour cream in a small pot and bring to a boil. Cut to a simmer for 20-30 minutes. It's at this pt. the tomato skins loosen and you should be able to easily extract them with a set of tongs. (wouldn't hurt if you left them in either, it's a personal choice).

Once soup is done simmering, I hit it with a stick blender. If you don't have one, a regular blender would be fine. Just make sure to take the middle portion out of the lid to vent the hot liquid!

Ladle up the soup and hit it with a dollop of sour cream (although creme fraiche would be lovely if you have some, but if you'll recall, I'm trying to use up leftovers. So, sour cream it is!)

Serve w/a nice buttery grilled cheese (we like Irish Cheddar) and Bon Appetit!