I’m headed into NYC right now for just a brief night stay so I’m hoping to have time to blog Justin & Adrienne’s wedding from there. If not it will be tomorrow night!
The other night I wanted to try out a new tomato soup recipe that I had cut out of Cooking Light. Problem was – I realized we had used up most of the tomatoes the night before in our salad. Does that happen to anyone else? You think you are all set to make a recipe and all of a sudden realize you’re short half of the ingredients??!!
Well I didn’t feel like running to the store so I took a little bit of this and a little bit of that and came up with what I thought was a pretty darn “Cupboard Soup!” It’s almost like a minestrone without the beans.
3 T. Olive oil
1 Large Onion chopped small
4-5 stalks of celery chopped small
3 cloves garlic, minced
28 Oz. crushed tomatoes (I used Muir Glen w/ garlic)
32 Fl. Ounces of Chicken Stock (I used a tall container of Kitchen Basics)
10 leaves fresh basil cut with scissors
2 t. dried oregano
Heat oil in the bottom of a stock pot. Add celery and onion and saute for 10 minutes until soft.
Add minced garlic and stir so it doesn’t burn.
Pour in tomatoes (undrained) and chicken stock and add basil & oregano – bring to a boil.
Turn heat down a little but maintain boil – boil for 15-20 minutes.
Season to taste with salt and pepper and enjoy!
One of the reasons I like this recipe is that I didn’t have to use my blender. I love blended soups but it’s a lot of work to transfer the soup, not burn yourself from the steam :), and then do the dishes.