I thought I would follow up on last week’s Sunday Special with a picky eater approved recipe of tomato soup – the only other kind of soup I eat.
Making homemade tomato soup is much harder than it looks. I tried creating a Healthy Creamy Tomato Orzo Soup using fresh basil, garlic and diced tomatoes. I thought plain green yogurt would make a great substitute for heavy cream, but it didn’t work out as well as I wanted. Maybe that wasn’t my only issue… I went overboard on the orzo. Orzo is delicious and I thought I would use two cups instead of one. Bad idea – the orzo to soup ratio was not where it should be – I definitely needed more soup than orzo. In the end, the soup didn’t have any flavor and even my picky taste buds don’t approve of tasteless soup. FAIL.
Next, I tried making a more rustic Tomato Soup with tomato paste, tomato chunks, basil, garlic, and onions. FAIL. AGAIN. (Sorry, I was so disgusted I forgot to take a picture).
Sundays comes much quicker than you think, people! I didn’t have time to concoct a third version of tomato soup this week. However, one of my favorite meals of all time is something my grandma made when I was little: noodles and tomato juice (that’s right – tomato juice). It’s simple, it’s delicious and every bite brings back wonderful memories with my grandma. It can pass as tomato soup if need be; and I definitely need it to!
Grandma’s Noodles and Tomato Juice:
2 cups elbow macaroni
3 cups Campbell’s Tomato Juice
Salt & Pepper
Boil elbow macaroni for seven minutes or until al dente. Strain and set aside. Warm tomato juice in pot for about five minutes. Add macaroni and season with butter, salt, and pepper to taste. Eat with a fork (or a spoon if you want it to be soup).
Pickin’ Your Brain:
- What’s your favorite meal from you grandparent’s kitchen?