It’s going to be another chilly January day. The wind is howling through the backyard, banging the playhouse shutters, rearranging outdoor furniture and reminding me that I may have one too many sets of wind chimes out there. This is the perfect day for homemade soup! My favorite combination is a bowl of tomato soup paired with a grilled cheese sandwich. Such a comforting meal and both can be made extra special with these homemade recipes. For tonight’s dinner I’ll be making a super easy tomato soup that has several dimensions of flavor. No canned soup can compare and because it’s made with common ingredients it’s quick and easy. My favorite grilled cheese bread is made with V-8 vegetable juice. It does require a bit of time for mixing and rising, but the flavor is outstanding plain or in a sandwich. Brighten this winter with soups that warm the heart as well as the tummy!

Homemade Tomato Soup

2 tablespoons olive oil

1/2 cup chopped onions

1/2 cup chopped bell peppers

1/2 cup chopped celery

1 (15oz) can diced fire-roasted tomatoes

1 (15oz) can tomato sauce

2 cups chicken stock

1 bay leaf

Salt and pepper, to taste

1 tablespoon sugar (optional)



Heat the olive oil over med heat. Add onions, bell pepper, celery and sauté until soft (7-10 minutes). Add tomatoes, sauce, chicken stock, bay leaf, salt, pepper and sugar. Bring to a boil, reduce heat and simmer 10 minutes. If soup is too thick, add water to desired consistency. Total time: 30 minutes

Serves 4



V-8 Bread

2 cups V-8 vegetable juice

2 tablespoons butter

3 tablespoons white sugar

1 teaspoon salt

1 teaspoon basil, scant

1 teaspoon oregano, scant

1/4 cup ketchup

1/2 cup grated cheddar cheese

1/4 cup warm water

1 (2-1/4 teaspoons) package yeast

7 cups all-purpose flour



In small bowl, combine warm water and yeast. Set aside. Heat V-8 Juice and butter until butter is melted. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm. In large bowl (I use a stand mixer with a dough hook attachment) measure 3 cups of flour then add yeast mixture and lukewarm tomato mixture. Beat until smooth. Gradually add more flour (approx. 4 cups) until you have soft, workable dough. Knead 8 to 10 minutes or until smooth and elastic. Place in greased bowl, cover and let rise until doubled (1 1/2 hours). Punch dough down and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in well greased loaf pans. Cover and let rise until doubled again (1 hour). Bake at 350° for 25 to 35 minutes.

Yield: 2 loaves