Fall = Comfort Food

It is that time of year again. The days are getting a little shorter, the trees are beginning to lose their leaves. And if you live here in Southern California, it is 94 degrees and windy!!!

And yet, it is still Fall. I love the change of seasons! There is always a great sense of change--no matter which season we're going into. I don't know about you, but for some reason the advent of Fall always makes me more sleepy in the evenings. I regularly exist on little sleep; I always have. I typically go to bed somewhere around 11:00 pm, and I'm usually up around 5:30 am. But lately, I cannot seem to stay awake in the evenings. I have been falling asleep sometime after 9:00 pm. Thank goodness for the dvr because it would really chap my hide if I missed all my favorite tv shows.

Anyway, in addition to my new sleepiness, I find myself wanting some warm, comforting foods. I have been wanting to make some Tomato Soup, but after our short-lived Fall weather of about 3 whole days, we returned to our typical Southern California climate of almost 100!! However, I still seem to want that soup, so I put my Le Creuset to the flame and concocted this one today.

It is perfect. And it is only 2 points for 1 cup.


* Exported from MasterCook *

Creamy Tomato Soup

Recipe By :Misty simon
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 small carrots -- peeled and diced
2 small celery ribs -- diced
1 small onion -- diced
1 garlic clove -- minced
1/4 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
2 bay leaves, whole
2 28 ounce cans canned whole tomatoes
1 tablespoon sugar

In a 4-quart or larger sauce pot, melt butter. Saute the carrots, celery,
onions, and garlic until the onions are translucent. Add the spices and
the salt and stir.

Stir in the flour until well combined. Add the milk while stirring. Cook
and stir until the mixture becomes thick and bubbly--about 1 to 2 minutes.

Add the tomatoes and the bay leaves. Break up the tomatoes with a large
spoon. Do not worry about how coarse or fine you chop it, as the mixture
will be pureed later. Add the sugar.

Cook over medium-low heat until carrots and celery are tender.

Remove from heat. Remove bay leaves and transfer the mixture in batches to
a blender (or you may use an immersion blender in the pot). Be very
careful when you first turn on the blender. Make sure to cover the top
with a towel and hold down firmly as you turn on the blender. The steam
can force the top off when the blender is turned on. Continue until the
whole mixture is pureed. You may process it to your desired smoothness. I
prefer it very smooth.

Transfer the pureed mixture back into the sauce pot. You can add back the
bay leaves if you like. Heat and stir until the mixture is nice and hot.

Makes 8 1-cup servings.

Description:
"A warm, creamy tomato soup perfect for dipping in the corners of your
grilled cheese sandwich."
S(WW POINTS):
"2"
Copyright:
"©2009 Misty Simon"
Yield:
"2 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 4g Fat (27.9%
calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 597mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The addition of cayenne pepper in this soup is not enough
to make it spicy. Rather, it simply adds a warm depth of
flavor, so do not be afraid to use it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2470 0