Fall has officially arrived in Georgia! Last week I saw the first cardinal of the season, the other day I heard several geese formations honking over our house, and the past seven days have seen more clouds than sunshine.
Soup season has officially arrived. Hallelujah! And this tomato soup? Soooo good! It’s creamy and hearty and filling and yummy and PERFECT for this weather!
I’m more than a little happy about this.
The only downside to it being fall here is that we now have the fall fair going on. We not-so-intelligently bought a house whose master bedroom faces the fairgrounds, which is on the other side of the woods from us. ALL night we hear the fair rides, one of which sounds like a train that just so lovingly goes off every 5 minutes.
That ride better be awesome by the time we head over there, because if it’s not I’ve wasted many sleep-worthy hours in a state of insomnia.
But other than that, I’m incredibly grateful for the fall season to hit. It’s weird adjusting to Halloween without needing to arrange a costume that can be just as identifiable with a rain jacket as it could without. Oregon Halloween meant moms scrambling to convince the kids that costumes requiring layers were cool. Georgia Halloween means you can basically wear whatever you want, because the odds of you freezing to death from a night of trick-or-treating is slim.
Also weird to adjust to: leaves don’t change here. Or, they do, but not really. Most of the trees don’t fully change and drop their leaves until late December to early January. Do you know how bizarre it is to watch Christmas movies involving snow, or at least rain, when our leaves are flaming as if it’s September?
Answer: really bizarre.
But one thing is universal no matter what! Soup is for fall and fall is for soup. This has been my mantra while eating soups in the middle of 80 degree weather the past few weeks. Now I can ask Hubby for soup and he’s actually excited because he won’t be sweating while eating it.
Like when I asked him to make this. It was like watching him walk through a Michelin star chef’s kitchen and being told he could have at it. It TASTED like it belong to that kind of restaurant too. Wifey is pleased.
So if you’re looking for a soup that’s meant to be, look no further. This one’s got you covered.
- 28 oz canned tomatoes
- 1 large carrot, chopped
- 1 yellow onion, diced
- 2-3 celery stalks, diced
- 1 clove garlic, minced
- ¼ tsp white pepper
- ½ tsp salt
- ½ tsp oregano + ¼ tsp
- 2 tbsp olive oil + 1 tbsp
- 2 tbsp butter
- ½ cup chicken broth
- 2 English muffins
- 1 tbsp fresh Parmesan
- Place butter and 2 tbsp olive oil in a large pot.
- Add celery, onions, garlic, carrots, white pepper, salt, and ½ tsp oregano to pot.
- Cook on medium heat until onions and celery are soft, about 8 minutes.
- Add tomatoes and continue to cook until tomatoes are cooked and east to crush with a spoon, roughly 12 minutes.
- Add broth, then puree in a blender until mostly smooth. Return to pot on stove to keep soup warm.
- Dice your English muffins into 1 inch cubes.
- Place chopped muffins in a bowl and toss with 1 tbsp olive oil, ¼ tsp oregano, Parmesan, and a pinch of salt.
- Broil muffins until the have a crisp exterior, 5-7 minutes.
- Garnish soup with croutons and Parmesan cheese.