I’m omitting the celery salt, which you can add as well, because I don’t have any salt. You have to run it regularly for half an hour. Add 3/4 of a half cup and 3/4 cup of chicken broth, 1/4 cup of sugar, and you add a tablespoon of salt and a lot of black pepper as well. But the good news is that you will be able to eat tomato soup for the rest of your life. Now I’m just adding four cans of chopped tomatoes, which is really a lot. And you let it cook for about three minutes. So, when the onion is ready-and you’ll know because it smells great-add 1/2 cup of all-purpose flour. Ok, now I will add the onions and cook them till they become transparent. “You always have to step it up a notch, right?” So now we’re going to melt 1/2 pound of butter. But I sometimes add some extra spices to it to kick it up a notch. It’s a little sweet, which is interesting. I use a mix of red and yellow, because I don’t know why, because I can. First you need to cut three or four onions. So, this is a really easy tomato soup recipe that’s actually on The New York Times website. For the Grilled Cheese Sandwich, you’ll need bread, butter, mayonnaise, Gruyere, and Cheddar Jack.
For the soup, you’ll need butter, onions, flour, chopped tomatoes, chicken broth, sugar, salt and pepper, half-and-half and honey.
And today, I’m making tomato soup and grilled cheese because it’s getting cold outside.
