Baby It's Cold Outside

With the big winter storms behind us, it seems that temperatures are warming up across the country. For now at least. However, a cold front is sure to pop back up at any moment and I've got just the ticket for entertaining on those brutally cold evenings.

If you have friends who don't enjoy a "create your own" bar, then they probably shouldn't be your friends. We all have different tastes and the ability to create your ultimate grilled cheese is one of my favorite concepts. Build your grilled cheese bar with a variety of mild and pungent cheese, fresh basil, prosciutto, and any of your other favorite toppings. Pair it with the homemade tomato soup I shared with you last week and you quite possibly have the most unique cold weather entertaining set-up.

What's your favorite way to entertain when it's cold out? How do you make your guests feel warm and welcome?

Indulge In {Light & Creamy Spicy Tomato Soup}

Well, I was hoping for a much warmer day by today or at least a sign of warmth. Sadly, it's still cold. The good news is that means soup! I am a sucker for a hot bowl of soup on a cold night sitting by the fire. What I really can't say no to though is the classic combination of homemade tomato soup and cheesy grilled cheese. It was a childhood favorite of mine, but now a days I like to kick it up just a bit. This soup is a bit spicy which adds an extra level of warmth perfect for chilly night gatherings. One of my favorite ways to serve it up is actually with a build your own grilled cheese bar that I will show you next week. In the mean time, here's the recipe….

:: Ingredients ::
2 Large Leeks, diced
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cumin
3/8 Teaspoon Kosher Salt
1/4 Teaspoon Paprika
1/2 Tablespoon Red Pepper Flakes
4 Garlic Cloves, minced
1 (14 oz) Can San Marzano Whole Peeled Tomatoes
2 Cups Unsalted Chicken Stock
1/4 Cup Half & Half
1/4 Cup Chopped Fresh Basil


:: Directions ::
1. Heat olive oil in large stock pot over medium heat. Saute leeks with cumin, paprika, red pepper, and salt about 5 minutes or until leeks have cooked down.  
2. Increase heat to medium high and add garlic. Cook, stirring constantly, for 1 minute.
3. Stir in tomatoes, chicken stock, and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Place half of the tomato mixture to a blender and puree until smooth. Transfer to a bowl. Add the remaining tomato mixture to the blender pureeing until smooth. Return all the soup to the pot and serve immediately.

*Recipe adapted from Cooking Light. Image courtesy of Cooking Light.