This morning we awoke to the most beautiful blanket of snow…  It looked so clean and pretty, fluttering down from the sky and covering all the bare tree branches.  And it bought me a 30 full minutes (!) of uninterrupted computer time while my little ones made snowmen in the back yard.  I still can’t get over my good fortune!

The first snowfall is always such a delight, and this one was a happy surprise.  Between the luminous, soft filtered light from my kitchen window, and the rosy cheeks and noses, and frosty fingers of my little ones as they shook the snow off their boots, I just knew today would have to by a bloggy day- and there was no other option but soup.

My five-year-old is way into soup lately.  And considering how infuriatingly picky he is about what he will and won’t eat, I’m happy to feed him anything morning, noon, and night, as long as it’s not chips!

This one is easy as can be, with just a few ingredients, and it comes together in about 15 minutes.

Tomato Cheddar Soup

2 cloves garlic, finely minced or grated
1 28-ounce can crushed tomatoes
1 32-ounce box chicken or vegetable stock
1/2 cup heavy cream
1 cup finely shredded sharp cheddar cheese
1 tablespoon salt
1 tablespoon honey
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Saute the garlic in a little olive oil until fragrant.  Add in the crushed tomatoes, stock, and cream and heat until just about to simmer.  Add in the cheese and stir, continuously, until melted.  Season with onion powder, salt, pepper, and honey.

It’s so comforting and warm in your tummy!

* For a more grown-up version, try substituting freshly grated parmigiano-reggiano or pecorino-romano for the cheddar, and garnish with a chiffonade of fresh basil *