It's been too long. Slap my wrist and call me a busy mom.
Life has a way of keeping us busy doesn't it?
In trying to stay warm this winter, I tried, for the first time to make my own tomato soup.
I found this recipe in my February issue of Chatelaine magazine.
Here is the process:
|butter, onion and garlic cooked until soft|
|organic, Ontario tomatoes|
Other than my parents' canned tomatoes, this would be the next best thing.
In our case, my kids are not keen on a strong red pepper taste so I used a small red pepper and more carrot.
Left over broth is usually good in the fridge for 7 days. I just grab a marker and mark my new best before date on the top.
I own a stick blender so I could puree my mixture right in the pot instead of transferring to another appliance, which makes this soup even easier to make.
I really, really like this soup. The recipe calls for 1/8 of a teaspoon of cayenne pepper which was too hot for my kids.
For adults, it leaves a nice warm feeling in your belly.