Tomato Gouda Soup

I work for the government. In a government building. With a government air conditioner. That works too well in the summer. And a government heater. That doesn't work at all in the winter. I freeze. Everday.

So, I've been trying to add some soups to our meal plans that I can freeze to eat for lunch when my office is like the arctic tundra. This is the second soup I've made and was inspired by Hob Nob Farm Cafe in Boonetown. I served it up with Turkey, Bacon, Gouda Paninis and it was delicious for dinner and lunch the next day.

This recipe made about 7-8 servings. If you want to make enough for two, just halve the recipe and have some for leftovers.

Rating: 4 Stars 

Ingredients
4 tablespoons butter or margarine
1 onion, sliced in big chunks
8 ripe tomatoes (or 1 28 oz can of whole peeled tomatoes + 1 12 oz can of diced tomatoes)
1 28oz can of whole peeled tomatos
1 1/2 cups chicken stock
1 cup heavy cream
1 1/2 to 2 cups Gouda, shredded
1 teaspoon celery seeds
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Driections

Peel the tomatoes. You could do this by hand but I recommended blanching them. To blanch, cut a small X in the bottom of each tomato. Then place the tomatoes in boiling water (needs to be a good, solid, rolling boil) a few at a time for 2 minutes. Remove tomatoes with tongs and place in a bowl with ice. Carefully, pull the peel off the tomatoes. It should come off easily. Be careful, though, the pulp burns!

Melt the butter in your soup pot. Add the onions and saute until translucent or about 5 minutes. Add the tomatoes and canned tomatoes (with juice). Add the tomatoes by hand and crush them up as you go. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30-45 minutes. Add the heavy cream and spices and stir. Add the Gouda in handfuls, stirring each handful until the cheese is melted before adding the next. Let the soup sit on the stove on low for a few minutes to heat back up.