Saturday, September 20, 2014

Kitchen Intuition: Tomato soup in a snap


I have a feeling that I’m never going to stop writing about tomatoes. After last week’s article about stocking the pantry, I wanted to write about some kind of quick and easy prep that could be made from a well-stocked pantry. I looked around for some inspiration, and my eyes fell on some canned tomatoes. As soon as I saw them, I was struck with an intense craving for tomato soup. I had to have some, but since we’re still in tomato season, there was no reason to crack open a can, as I still had plenty of fresh ones.
I made my soup with three ingredients: tomatoes, onions and garlic. That’s it. This soup is so ridiculously quick, easy and delicious, I can’t believe I ever bought tomato soup in a can. Depending on what you add to it, it can be vegan, paleo, gluten-free, low-fat, low-carb and low-calorie. And it is an all-season soup; use fresh tomatoes in summer, and eat it either hot or cold. In the wintertime, you can whip up a quick batch with canned tomatoes while the kids are out playing in the snow and have the ultimate cozy food waiting for them when they come back inside: hot tomato soup and oozy grilled cheese sandwiches

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