Baby it’s cold outside..
NYC has been brutal this winter. No joke–on several occasions I’ve had to wear my winter coat indoors in my apartment! I wish Al Roker would just call a spade a spade already and lead with the “feels like” temperature.
I know a lot of people who hate winter for this reason.
Most people stockpile vacation days for summer cruises, or 4th of July all inclusives in the Caribbean. I, however, only take vacation in the winter. No one can seem to comprehend how I grew up in Florida, and absolutely can’t get enough of the magical beauty that is snow.
In fact, here in New York, people frequently refer to it as “SNIT”: snow + well.. I’m sure you can guess the other word = SNIT. (The more PG version is SNIRT: snow + dirt) because at first it looks all white and pretty and then very quickly turns into a brown, icy mass all over the streets.
Regardless, I absolutely love it.
Before you start to hate me—I’m going to tell you the reason why. I’m an avid snowboarder. During the snowy months, I’m away snowboarding for as much time as my job will allow me to be.. I’m lucky enough to have family in Tahoe, a snowboarder’s dream!
Every time I come off the mountain I’m craving something warm and filling. Luckily, my aunt makes a delicious tomato soup. After a long day of tumbling around in the snow, there’s nothing that warms your soul like a hot bowl of soup.
Now, I’ve been going there multiple times each year for about 5 years and never knew the recipe.
Naturally, I thought she was keeping it a secret.
But this past year, she let me in on it! (Now, don’t worry I’ve checked and she’s okay with it being all over the internet!).
Whether or not you love the wintertime, there’s no doubt we can all appreciate curling up indoors on the couch with a bowl of warm soup on a frigid day (with or without your winter coat on)!
So here’s the top secret recipe! Enjoy!
Yields: ~3 1/2 cups
Prep Time: 5 minutes | Cook Time: 50 minutes | Total Time: 55 minutes
Ingredients:
3 garlic cloves, minced
2 roma tomatoes, diced
¼ cup red onion, diced
¼ cup fresh basil, torn
½ tbsp. oregano
1 tbsp olive oil
1 23 oz can tomato soup
¼ cup fat free milk
1. Drizzle olive oil over heated pan. Saute onions over low-medium heat ~2-3 minutes. Add garlic and cook until fragrant, stirring frequently so the garlic doesn’t burn.
2. Add diced tomatoes and basil. Cook ~2-3 minutes.
3. Add canned soup, milk, and oregano. Reduce heat to low and simmer ~45 minutes, stirring occasionally.
I personally like to dip a grilled cheese sandwich into my soup. That’s what I have paired with the soup in the picture. Yum!
Nutrition facts:
Svg size: 1 cup Svgs: ~3
Calories: 125 Fat: 1g Sodium: 572 mg Carbs: 28g Fiber: 3 g Sugars: 14g Protein: 3g
