Tomato Soup

Tomato soup has a special place in my heart. It was the first meal my mom ever let me make by myself. Let me rephrase, it was the first time my mom allowed me to use the microwave by myself. Yes, my tomato soup memories may have come from a Campbell’s can but that little silver can was a symbol of freedom. I craved independence, so having full control over the microwave at five years old to make my own lunch was earthshattering. In our tiny kitchen, I grabbed a stool and sat on the cabinet. I grabbed the can of liberty from the cupboard and carefully opened it with the automatic can opener on the counter. I snatched a small, white bowl and poured out the red-orange contents into my vessel of choice. I covered the bowl with a paper towel per mom’s request. Apparently, the splatter of tomato soup in the microwave was a serious offense worthy of severe punishment. After the soup had time to get warm and snuggly, I used two strawberry potholders and carefully took the soup to my spot at the table. I said grace and lunch was served! I enjoyed my meal to the last drop and skipped away smiling with a red tomato soup moustache. Freedom never tasted so good!

Recipe: Inspired by Martha Stewart’s Tomato Soup Recipe

Serves 6

6 Tbs. butter

2 Onions, sliced

2 cloves of garlic, minced

1 tsp. red pepper flakes

1 can of San Marzano tomatoes

3 cups of chicken stock

Salt & pepper to taste

Melt butter in a large pot. Add onions and garlic to the butter. Season with salt, pepper and red pepper flakes. Let sweat until translucent. Add can of tomatoes to the vegetables. Season with salt and pepper. Let the tomatoes cook with the onions and garlic for about 10 minutes. Add the chicken stock, season with salt and pepper. Let boil then reduce the heat and let simmer for 20 minutes. Using an emersion blender, puree the vegetables until creamy and silky. Enjoy!