Hi guys! Guess what? I’m alive!! Haha. Obviously. I say this because I have been getting a couple of concerned comments/emails since I’ve left the old blog empty for two consecutive weekdays. That has never happened in the history of Chelsea Eats Treats. I’m sorry!
Just to give you guys a quick update, work has still been absolutely insane. I have been staying late and coming in early. I think it’s safe to say I have just been worked to the bone. Honestly, last night when I got home my brain felt like mush and I could hardly form cohesive sentences. Fabio forced me to take a fish oil pill haha so hopefully I am back to normal Anyway, since I have been working really hard this week I decided my blog had to take the back seat. Hope you don’t mind!
As far as my upcoming schedule, I hate to tell you that I’m likely going to be just as busy next week too (wahhh). I have a bunch of big reports due and I won’t be able to relax much until they are all done. In f act, the only reason I even have time to write to you all today is because I just got the first report out the door and I am taking a breather before getting started on the next one. Phew! Busy, busy.
Unfortunately my workouts have been lacking this week due to my crazy work schedule. See, I usually get up to work out at 5:45, but this week I have been waking up at that same time just to get to work early. If I were really motivated I would wake up an hour earlier than usual to get my workouts in, but I’m not haha. My sleep means more to me right now. I know it’s ok though because soon my schedule will be back to normal again and my workouts can resume (can’t wait!).
For now, I am relying on my quick one-mile runs with Jack every morning as my only form of exercise. Better than nothin’ right?
Ok, so I currently have a ton of recipes on back log that I just need to share with you. Like, I’m getting so excited to share them with you that I even debated waking up an hour earlier to blog instead of to exercise (ok maybe the word “debated” is too strong a word choice- let’s just say I thought about it for a hot second before decided that sleep was a better idea lol).
Anywayyyyyy, one of the recipes I couldn’t wait to share with you is a creamy, light, cheddar tomato soup! I mentioned the soup in a What I Ate Wednesday post back in mid-October and now I am finally (finally!) sharing it with you guys.
This creamy cheesy soup is decadent and comforting, yet surprisingly light and packed with protein. It came together very quickly and I didn’t have to slave over the hot stove all evening (who does that anyway?)
I came up with this recipe when the weather was first starting to get really chilly. As in, I-actually-need-that-scarf-and-jacket-and-I’m-not-just-wearing-them-to-look-cute chilly Yeah, you know what I mean.
One blistery afternoon I decided to browse around online for some comforting fall recipes and I came across this recipe and this recipe for tomato soup. The soups featured in the recipes looked so delicious and so easy that I just had to give it a try. I wound up combining pieces from each recipe and came up with my own version of light cheddar tomato soup. The results? Amazing!!! Fabio and I both slurped up every last drop.
Here’s how it came together.
First, I diced up 1 yellow onion and added it to a soup pot coated with about 1 tsp. of olive oil. I cooked the onion over medium heat for about three minutes, and then added in 2 cloves of minced garlic. I let those cook for about two more minutes.
Once the onions and garlic were tender, it was time for the tomatoes!
I added 2 14.5-oz. cans of diced tomatoes and 1 28-oz. can of crushed tomatoes to the pot. I also added in 1 cup of water.
Then I stirred in the herbs which included 2 tsp of dried oregano, 1 tsp of sugar, and salt and pepper to taste. Don’t be afraid of adding a little sugar to soups; it gives it so much flavor!
Once the herbs were combined, I added a little something extra to the soup…a parmesan cheese rind!
This step is completely optional and can definitely be omitted, but it gave the soup such a wonderfully rich taste that I loved! This was my first time ever using a parmesan cheese rind in soups, but my parmesan cheese stash from Italy was just about gone and I wanted to use the rind for something delicious, since I’ve heard it adds a ton of flavor.
I was unsure about when to add it to the soup, but a bit of googling told me to add it to the soup before it starts to simmer and to take it back out right before blending. Kind of like a bay leaf. Anyway, the rind was delicious and gave my soup an amazing taste. Definitely try this next time you have some parmesan cheese laying around
Once the rind was in, I covered my soup and let it simmer for about ten minutes.
Seriously! That’s it. Just ten minutes.
Then I removed the soup from the heat and added in 1 cup of fat free plain yogurt (hello protein!) and 1 cup of reduced fat cheddar cheese (hello decadence).
At this point you can either stir everything together and eat it as is (delicious but chunky) or use a blender, food processor, or immersion blender to make everything smooth. Luckily my mom gave me her immersion blender last year, so I went for that. So easy!
And that’s it!
And the only thing that’s better than homemade comforting tomato soup? How about homemade comforting tomato soup with garlic cheese bread for dipping?
Yep! I went there.
To make these babies all I did was a cut a loaf of french bread into slices (I bought this whole wheat loaf from Whole Foods), drizzle the slices with olive oil, minced garlic, and garlic salt, and top them with reduced fat shredded mozzarella cheese. Then I popped them under the broiler just until the tops were bubbly. Then it was time to dunk them into my soup.
Now that’s comfort right there. Enjoy!
Light Cheddar Tomato Soup
Recipe type: Entree
Author: Chelsea Eats Treats
Cook time: 15 mins
Total time: 15 mins
This comforting soup is perfect for fall. It’s creamy, cheesy, and not bad for your waistline!
Over medium heat, add the olive oil to a large pot.
Add the chopped onion and allow to cook until tender, about three to four minutes.
Add in chopped garlic and cook for an additional two minutes.
Pour in the cans of tomatoes (juice and all) and the waiter.
Stir in the oregano, sugar, and salt and pepper.
Add in parmesan cheese rind, if using.
Place the lid onto the pot and allow to simmer ten minutes.
Remove cheese rind.
At the end, stir in the Greek yogurt and cheddar cheese until well blended.
Use either an immersion blender, food processor, or blender to puree the soup if you prefer a smooth texture.
Garnish with chopped basil and grated cheddar cheese if desired.
Question of the day: What are your favorite comfort food recipes for fall?
One of my favorites is roasted chicken and vegetables which my mom used to make when I lived at home. There’s nothing better than roasted root veggies (e.g., potatoes, carrots, sweet potatoes) and fragrant roasted chicken. Yum!
I think I may even try recreating this in the near future. Stay tuned!