Tonight we were looking for an easy dinner, something we could make in not too much time, using things we had on hand. After talking about it a moment we decided on sandwiches and a quick tomato soup a la Maya. The soup includes home grown/canned tomatoes plus chicken stock and pesto from the freezer. Add in onions and garlic from the farmer’s market and there you are.
Unfortunately I was worried the soup was too liquid and simmered it down further than necessary. While it was delicious, it was also a lot more like eating tomato sauce than tomato soup. Oh well, I thinned out the leftovers with some more chicken stock and it should be better tomorrow.
That looks and sounds divine!
Thick or thin, it sounds delicious.
Having the quick fixings ready to go for an easy dinner is great isn’t it? We need to remember this in September when resentfully canning the umpteenth jar of tomatoes. I know I get tired of it, but always come around mid-winter and realize how glad I am I put the effort in.
I love tomato soup. This year I canned a recipe that’s like campbels. You’re supposed to add milk, but I prefer to add homemade chicken stock and a little romano cheese on top. And sometime a sprinkle of cayenne. It’s the perfect quick lunch or supper. If anyone wants the recipe there’s a link in my post about it: http://chiotsrun.com/2008/10/01/tomato-soup-success/
How funny! I made tomato soup for lunch yesterday. I used frozen tomato puree (from farmers market tomatoes slow roasted with coriander), shallot, chicken stock I’d made earlier in the week, and a little half and half. I grated onto it some of the River Valley cheese we bought last weekend; is that what you used, too? It was delicious yesterday, even better today. And so simple; definitely makes all the processing last fall seem worthwhile.