Take 5, Tomato…

tomato shake being poured in drinking glass
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It’s soon going to be Fall.  As much as I enjoy warm weather, I am looking forward to the change.  I don’t know about the rest of you, but I don’t eat much soup in the summer months.  Unless it’s at a Chinese restaurant, given as part of a special at the diner or, more recently, one I can’t resist here at work, most of my soup consumption comes in the Fall and Winter.  I do enjoy a bowl of soup during these months.  It’s during this time that I make some of my own.

I enjoy Tomato Soup.  I love the classic Grilled Cheese sandwich and a cup of Tomato Soup – it’s a great comfort meal for me.  Since I enjoy Tomato Soup so much, I’ve made a few of my own versions.  I am going to take five… and include five!  Some of my favorites are below.  They are really good and they are really easy!  Good old Tomato Juice is a core ingredient in all.  Use a large stockpot-type pot for these soups.  Note that I have not included salt in any of the recipes.  As with most recipes, use salt at your own discretion.  Serve these soups with your usual sides – saltines, rolls, croutons, or those little odd shaped oyster crackers.

A more Plain Tomato Soup (you can call it Cream of Tomato Soup) can be made with 32 ounces of Tomato Juice, 2 tablespoons of Butter, one small chopped Onion and two cups of Milk.  Simmer for a good while.  Enjoy it!

The one is really a Perked Up Tomato Basil Soup.    The ingredients are as follows – 4 cups of Tomato Juice (which is a 32 ounce bottle/container), a 28 ounce can of Diced Tomatoes (or use 2 15 ounce cans), 4 ounces of Butter, add some Basil (recommended is 12 leaves), and one cup of Heavy Cream.  Simmer this for quite some time, and whenever you feel as though it is done – turn it off, and get ready to serve.

You can make a very nice Vegetable Soup – start with the standard 32 ounce Tomato Juice, use a 16 ounce bag of frozen Vegetables, and – depending on your preference – either two cups of water OR one cup of water and one cup of (whatever kind you like) Broth OR two cups of Broth.  Throw in a pinch of oregano, parsley, Italian seasoning – whatever you feel like at the time.  Cook, simmer, cook some more.  And – you got it – get ready to enjoy.

This one is kind of similar to the one just above, but the different ingredients does change things up a bit.  You take 4 cups of Vegetable Broth, and the usual 32 ounce Tomato Juice.  To that add one can of sliced Carrots, a dash of celery salt, one small chopped Onion, one 15 ounce can of sliced Mushrooms, and one 15 ounce can of diced Tomatoes.  Add whatever kind of seasonings you feel like at the moment.  Cook.  Simmer.  Enjoy.

I have always enjoyed this Ground (Meat) and Tomato Vegetable Soup.  Start with the 32 ounce container of Tomato Juice and add one pound of (previously browned and drained) ground Meat – this tastes good with either Ground Sausage or Ground Beef (or Turkey, if that’s what you like). Whatever kind of broth you prefer goes in next – 4 cups (32 ounces).  Add a small chopped Onion, a heaping teaspoon of minced Garlic, one 16 ounce bag of frozen Vegetables, a 15 ounce can (or two) of diced Potatoes.  Before simmering, add your spices and/or seasonings.  After simmering and cooking, you will have a delicious meal in front of you!

So there you have it.  Soup for you!  I’m not a Seinfeld fan, but that was THE one episode of the show I saw live – the “soup Nazi” one.  Too funny.  Like with any recipe, as you read the ingredients, etc. feel free to add or subtract ingredients – maybe you would like more of a thicker, stew-type soup.  Or a more thin broth type.  The choice is yours!

 

 

Published by lifeissmashingalways

56 year old divorced Mom with three great sons, and SEVEN great cats... LISA is my name. Life Is Smashing Always comes from the letters in my name...

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