With the recent arrival of cheese singles in our town, we had to implement a grilled cheese and tomato soup night. Granted, the cheese are merely singles and the bread has a sweet, Chinese-y taste, but it's still more than a little comforting to dip a grilled cheese into some tomato soup and eat up.
I used the new blender to blend up some tomatoes, about 8 or 9 of them, along with two cups of water. After this was blended pretty well, but still a little chunky, I poured it into our soup pot and began to boil it. I added about 3 Tablespoons of chicken bouillon granules and stirred it until the granules dissolved.
After it had boiled/simmered for about 30 minutes (or until thick enough), I added some black pepper, Italian spices (lots of basil!) to taste, and some stalks of cilantro. (In the future, I'll be blending the cilantro with the tomatoes.) I allowed it to simmer about 5 minutes more and called it a meal. Simple, entirely un-extravagant, but satisfying.
I used the new blender to blend up some tomatoes, about 8 or 9 of them, along with two cups of water. After this was blended pretty well, but still a little chunky, I poured it into our soup pot and began to boil it. I added about 3 Tablespoons of chicken bouillon granules and stirred it until the granules dissolved.
After it had boiled/simmered for about 30 minutes (or until thick enough), I added some black pepper, Italian spices (lots of basil!) to taste, and some stalks of cilantro. (In the future, I'll be blending the cilantro with the tomatoes.) I allowed it to simmer about 5 minutes more and called it a meal. Simple, entirely un-extravagant, but satisfying.
