• Linda

    posted on September 9, 2009 at 10:17 am

    I haven’t gotten into soup cooking mode yet, but I always feel a little helpless when the weather gets warm and I don’t want to cook soup any more. This sounds delicious. Thanks for sharing it.

    [Reply]

  • Kim, The Food Allergy Coach

    posted on September 9, 2009 at 10:29 am

    I, too, love making soups and stews! It’s a great way to feed a crowd. I love the idea of using cinnamon in this! I’m sorry that I didn’t get to participate in Slightly Indulgent Mondays this week – have had a lot to do with getting ready for my 2 workshops starting this month. I hope to do it next week!

    [Reply]

    Amy Reply:

    I am thrilled that you have up and coming workshops. I am sure they’ll be wildly successful.

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  • Jessie at Blog Schmog

    posted on September 9, 2009 at 11:48 am

    Amy, great minds think alike! I submitted a tomato soup recipe too. No cinnamon but I did put brown sugar in it. ;)

    [Reply]

    Amy Reply:

    Yep – great minds do think alike!

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  • Kristi

    posted on September 9, 2009 at 1:12 pm

    Just had to share that I’m from Columbus as well (Westerville actually) and moved down to Waco about 2.5 years ago! I don’t think I’ll ever stop missing the fall!

    [Reply]

    Amy Reply:

    I get that!! It’s about now that I want to fly home and drive south to my dad’s farm where there are lots of hills and beautiful foliage. I miss the smell of the wet leaves on the ground right after a fall rain. There’s nothing quite like it.

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  • Diane- The WHOLE Gang

    posted on September 9, 2009 at 3:39 pm

    I’ve never heard of cinnamon in tomato soup. It sounds like a great idea. I’m going to give it a try. Thanks!

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  • Lauren

    posted on September 9, 2009 at 10:17 pm

    I love the sound of this tomato soup – It sounds so yummy =D.

    PS – I’ve got something for you over at my blog!

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  • Rachel

    posted on September 10, 2009 at 1:49 am

    I’ve only just recently (in the last year or two) become a fan of tomato soup. I used to detest it. I’ve yet to try making it myself, I buy the organic creamy tomato soup in the box. This looks good though, I should try making some. Thanks for sharing, and what a wonderful backstory.

    As the season changes from Summer to Fall, I too start making soups, roasted vegetables, roasted meats. More skillet meals (shepherds pie, tuna casserole, etc)less salads and light eats.

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  • Alta

    posted on September 10, 2009 at 7:59 am

    I love soup. Even if it’s hot outside. As I get more into cooking, or as I get older (depends on how you look at it, both events are happening simultaneously) I seem to crave soups more and more often. This will definitely be the year of soups for me.

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  • Jenn AKA The Leftover Queen

    posted on September 10, 2009 at 2:32 pm

    I love making soups and stews this time of year! I am always happy when the seasons change and pumpkins and acorn squash are prevalent. I love them cooked in a variety, but especially in soup!

    [Reply]

    Amy Reply:

    I love soups with squash, too. Can’t wait to see what everyone comes up with.

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  • Brian

    posted on September 11, 2009 at 4:12 pm

    Great looking soup!. This will be perfect as the colder weather sets in. Thanks for sharing this one.

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  • gfe--gluten free easily

    posted on September 12, 2009 at 9:06 am

    I use cinnamon in my old-fashioned porcupine meatballs (also tomato based and another naturally gluten-free recipe), so it makes sense in this recipe. Yum. I absolutely love tomato soup, but hubby does not. Might have to make this one for the support group. They will love it! Especially, if I made some corn tortilla grilled cheese sandwiches to go with it. ;-)

    Thanks, Amy,
    Shirley

    [Reply]

    Amy Reply:

    I want to know how you make those corn tortilla grilled cheese sandwiches. Sounds delicious!!

    [Reply]

    gfe--gluten free easily Reply:

    It’s really quite easy to make them, Amy. Either use a non-stick pan or a cast iron pan and a little non-stick spray or oil. Then place one corn tortilla in the pan (I use my small skillet and one is the perfect fit). Place grated cheese all over surface of the tortilla. (I usually grate cheddar, which is my favorite over American, right over the top and don’t worry if it makes a mess–crunchy, cheesy edges are sooo good.) When you are sure you have enough cheese per your preference, place another tortilla on top. Grill/cook for a couple of minute (you can peek under the edge to see if the bottom tortilla is browning well). Then flip and cook long enough for the other side to brown. Sometimes I flip more than once, going for that perfect browner crustiness. Then remove and cut into quarters using a pizza cutter or kitchen shears. Very yummy. I keep a bag of corn tortillas in my fridge at all times. Tonight, I’ll be using several to make my chicken enchilada casserole. Hope you enjoy your tortilla cheese sandwiches with your soup soon!

    Shirley

    [Reply]

    gfe--gluten free easily Reply:

    Hmm, that might not have been clear. I was saying that I prefer cheddar cheese to American, not that I grate cheddar cheese over American. LOL Although, a cheddar/Monterey Jack mixture is good, too. :-)

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