Even though its March, it certainly doesn’t feel like it. It’s still cold and I heard that there’s gonna be snow this week. Lame. My mom always used to tell me that “March comes in like a lion and out like a lamb.” All I know is, I better not still be wearing my winter coat by the end of the month. In the meantime, grilled cheese and tomato soup is always a good idea for chilly days. I thought it would be a lot harder to make tomato soup, but its actually quite simple, which I think makes it even tastier. The secret ingredient for this soup is a touch of saffron, which I bought when The Russian and I were in Spain the summer before last. I got a really good deal on it (naturally) in Barcelona.
I know buying saffron stateside can be pricey (although I did see some in the supermarket for four bucks the other day), so if your supermarket doesn’t have any affordable options, it’s okay to skip this ingredient.
1 28 oz can crushed tomatoes [$3]
1 yellow onion [$1]
1 box chicken stock [$2]
Minced garlic [$2]
Heavy cream [$2]
Saffron (see above)
Grilled cheese, for serving
In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion, diced, and let sweat for about 5 to 10 minutes. Add a few tablespoons of garlic and cook for another minute. Add the crushed tomatoes, four cups pf broth, and a pinch of saffron. Let the flavors marinate and simmer for about 15 minutes. Add a half cup (or a cup if you’re me) of cream and let simmer for another five. I decided to blend this soup a little with my immersion blender (a new toy thanks to mom) to thicken it a little. This is an optional step.
Serve this comforting soup with grilled cheese and enjoy not having to go outside just yet.