Okay, to be honest, it wasn’t really necessity so much as I was in the mood for tomato soup and I had already promised it.
It went something like this.
Every day that my contractor and friend Jay works, I make sure to feed her lunch. Often it is leftovers, but we didn’t have anything except chicken salad, and so yesterday I suggested grilled cheese sandwiches and, thinking I had some, Tomato and Roasted Red Pepper Soup from Trader Joe’s. Jay’s wife, Michelle was there, and she made sounds of approval at the mention of tomato soup.
I went through the pantry and fridge three times before giving up. There was no tomato soup.
“Why don’t I try and make some?” I thought to myself, “How hard could it be?”
I looked at a recipe in one of my cookbooks, got the general idea of it (tomatoes, cream, and spices), and started pulling out supplies. I didn’t have any fresh tomatoes, but I figured diced canned tomatoes would work.
That’s probably more of the “necessity is the mother of invention” – don’t have fresh tomatoes? Use canned!
Here is the recipe I came up with:
- 2 cans diced tomatoes with juice
- 1 cup heavy cream
- 1 ounce sundried tomatoes (I used some stored in oil)
- 1 Tbsp parsley
- 2 tsp Better Than Bouillon vegetable base
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp fresh-ground pepper
Put the ingredients into a blender or food processor and puree. Heat the puree in a saucepan on the stove just until it boils. Serve with fresh bread or grilled cheese sandwiches.
I’m never buying pre-made again. This was so easy and stomach-filling good!