Tomato Soup
1. Take Tomatoes
2. Blend tomatoes to make soup
3. Heat
When the weather is cold and wet, my fancy turns to soups.
So I wanted to share my tomato soup recipe. It's easy -- you take some tomatoes and make soup! Seriously. I used to love tomato soup as a kid and teenager, but the thin red salty crap from Campbell's didn't cut it for me anymore. So I didn't really make it at home again until recently -- I just never thought about taking the extra 100 seconds or so (including cleanup) to make my own soup!
Bonus if you have fresh tomatoes, but one good option is a big can of organic tomatoes, which are usually around $2.50 at Sunflower (which is big enough for 2 or 3 servings). Sure, condensed soup is like a buck, but so are candy bars and the McDonald's value menu!
And, I like having these canned tomatoes around because it's they're versatile (sauce, salsas, burritos, stir fry, etc.). To make soup, I just use my trusty hand blender. I'll add basil, garlic, even carrots today; and you can make it creamy with milk or plain yogurt; but it's good enough as-is. Restaurant quality!
I don't know, I'd kind of miss the gelatinous *plop* that the concentrate makes when it hits the pan :). If I buy canned soup, I usually go with Progresso....they make a few different varieties of tomato that are more like "real" tomato soup. And if you're going to have tomato soup, it's pretty much a law (or at least it should be) that you have to have grilled cheese too.....with real cheese, not that fake Kraft singles crap (but you're from Wisconsin, so I probably don't need to tell you that;) ).
ReplyDeleteDefinitely grilled cheese...and definitely real cheese! (Had 2 of 'em yesterday with my soup)
ReplyDeleteI didn't want to ramble on even more, but a big part of the reason why I want to avoid all the salt in the soup (it seems like I inherited a slight salt intolerance/higher blood pressure) is that I'd rather use up my salt quota on cheese!