Musical pairing – It’s So Easy by Linda Ronstadt
I almost always make a pot of soup each week to tuck in the refrigerator and have on hand for lunches and/or suppers; kind of my backup plan for those times when I don’t have a plan and I’m too brain-dead to come up with a plan and we’re both hungry. I do tend to lean towards broth soups that rely heavily on vegetables or beans like minestrone, chili, broccoli, vegetable or white bean with kale; but there are times when I just want something a teeny bit more decadent like potato, bisque, or this creamy tomato soup.
Now you may be saying, ‘Tomato soup decadent?’ Yes, dear reader, tomato soup can be decadent if you make it with whole milk, half and half or, be still my beating heart, cream. Feel free to use skim or non-fat milk but that’s when I ask, ‘if you’re treating yourself, why?!’
It’s no secret that one of The Professor’s favorite meals is tomato soup and a toasted cheese sammie. Several years ago, I came across this recipe from Food Network for made-from-scratch tomato soup and have never looked back – waaaayyyyyy better than the can with the red label – and super quick too! In fact, even when you don’t have a plan and no soup stored in the fridge as your backup (like me tonight, for example), you can whip up this comforting soup in about 10 minutes . . . unless you’re a food blogger and want to do a post on it; then you must take photos . . . and it will take you about 30-45 minutes . . . at which time said soup is now cold so you’ll need to reheat . . .