Since it's 6 degrees outside I thought I'd make some nice warm soup for lunch. And since I've been watching TV all day because it's 6 degrees outside and because I hurt my back running on Friday and have consequently been spending a lot of time with the heating pad, I decided on tomato soup because Sandra Lee (semi-home) made it and it seemed like the right thing to do.
My initial idea was the roast the tomatoes, but since I don't write these things down until after I've made them, I forgot. So, I started with 1/2 a red onion, sauteeing it in a little olive oil until translucent. Then I added 6 tiny cloves of garlic for a few more minutes and deglazed the pan with some red wine vinegar. I've wanted to use rwv in my tomato soup, but I didn't know how it would react to soy milk. But today I'm daring. Bold, even.
After deglazing, I added some water, 6 small plum tomatoes, 1 TB tomato paste, and 8 white mushrooms. I let it cook a few minutes then added 1cup of unsweetened soy milk. After stirring it all up, I scooped out half of the mixture and used my immersion blender to smooth out the rest. Once I added the pulp back in I tore up a few leaves of basil from my aerogarden. It's growing ridiculously high so I had to cut it back a little. What a shame to have fresh basil that I was forced to eat...
Now I don't ever remember having a single bowl of tomato soup in my life until the past year. So I never experienced what I understand is true tradition- grilled cheese and tomato soup. However, Sandra Lee reminded me of this true American meal and I thought I'd follow suit with my own version. I toasted a few pieces of whole wheat toast and spread with a thin layer of french onion Better than Cream Cheese. My favorite part was removing the crust and letting it sit in the soup to get a little soggy. While not exactly what everyone else grew up with, it hit the spot. And made just enough for another meal.
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