Sunday, January 16, 2011

A warm soup after a long day

By the beginning of October, Meredith was completely exhausted, and so was I. I was preparing for my time off, preparing for the baby, preparing, preparing, preparing.

It was Friday night, and there weren't going to be any guests. Just the two of us and a comforting meal.

I wanted to keep the meal simple enough, but, of course, I had to do it the hard way. Grilled cheeseburgers and tomato soup from scratch. Ever since I saw the tomato soup recipe at Babootie, I've been itching to try it out. I went to the grocery store and bought a basket of tomatoes (probably 20), figuring that whatever was left over would just go in salad.

Turns out that 3/4 kilo of tomatoes is roughly six tomatoes. Whoops. I guess it's tomato salad for dinner tomorrow!

Anyway, the soup tasted fantastic. Quoting Meredith, "this doesn't taste like Campbell's." Thank goodness!

I didn't actually add any additional salt when I prepared the recipe. Between the butter and the prepared stock, there was more than enough there already. The soup had more of an orange colour, but that could just be because of how the immersion blender whipped things up.

Recipe: Tomato Soup

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  1. Oh yeah, I'd definitely say it's a good thing if it didn't taste horribly metalic and bland like campbells. You just can't beat the liveliness of fresh tomatoes, and the kick they give to the soup. Thanks so much for sharing with the Hearth and Soul hop.

  2. Fresh tomato soup is just what I need with 14" of snow on the ground and 4 more on the way.

    Love the orange flavor you added and thanks for sharing at the hearth and soul hop.


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