Time and Tomatoes

It’s Tuesday. I’m sitting in Starbucks and there is Christmas music playing. 

Totally normal for the 11th day of December, right? Right. Except I have no idea how it’s December already. 
Time is a ridiculous concept to me. Take my best friend Dara, for instance, who got engaged in November 2011. She planned her wedding for October 20, which seemed sooooooo far away at the time, and now it’s been nearly two months since she got married. That just seems so crazy. Where did that time go? 
Jeff and I just started Christmas shopping this past weekend. I’m not usually one of those last minute holiday shoppers, but Christmas snuck up on me this year. Speaking of Christmas, is it too late to do a Thanksgiving recap?… Just kidding (maybe).
Anyway, I’ll stop rambling about time for now to talk about tomatoes, because, really, I think they’re more important anyway. Especially when they look like this:
That, my friends, is what happens when you dump a jar of tomato sauce into a pan with everything in your fridge.
In the mix:

Unpictured: half a yellow onion, TJ’s shaved Parmesan, black pepper

So simple, yet so freakin’ delicious.

That was Saturday night’s dinner. Sunday night’s involved even more tomatoes. It was a tomato kind of weekend.

So, here is what I’ve learned from working less than a block away from a Cosi: their tomato basil soup is AMAZING. Something else I’ve learned, however, is that it’s absolutely horrible for you. How horrible, you ask? A regular size container of Cosi’s tomato basil soup has 36 grams of fat (99% of which is saturated and two grams is trans fat), 1122 mg of sodium and 121 mg of cholesterol. Seriously? I usually don’t like to restrict myself, but I had to draw the line after reading that. That’s just way too ridiculous. 

The problem is I love tomato soup. So I decided to make some from scratch.

We really enjoyed this tomato soup. I think next time I’ll use 2% milk though. I’ll also try not to burn everything on the bottom of the pan…

Things to ignore:
  • The splotches of tomato on the opposite burner. No idea how they got all the way over there…
Things to note:
  • I used this recipe and doubled it
  • I used 1% lactose-free milk because Jeff is lactose intolerant
  • I used no salt added diced tomatoes
  • I substitued black pepper for white pepper
  • This is the second time I’ve ever used my immersion blender and It. Is. Awesome.
  • If you make this, remember to heat your milk/cream slowly on a low temp
Also remember to eat a TJ’S veggie masala burger with your bowl of soup. 

Just do it. You will not be disappointed. 

One last thing: always use fresh basil. Always.

Make sure to put it in a water glass, too. It tastes better…(I made that up)

The end! 

Have a great Wednesday!  

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  1. I made my own tomato soup once (it’s one of my favorite soups) and I was disappointed at how bitter it was. Later I learned that if you add minced carrot to anything with tomatoes, it sweetens it naturally!

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