February 6, 2013 5 Comments
Okay, it wasn’t really an emergency. It was just that our eight-year-old Nicholas really wanted creamy tomato soup for dinner when both parents were recovering–more weakly than we’d hoped–from a stomach virus that the kid had several days earlier. Daniel and I both were very sick Monday, a little better Tuesday, and then I went back to work yesterday but regretted it by mid-afternoon. On the way home, I was dizzy and gurgling ominously in the lower abdomen, so instead of stopping to buy the chicken soup Daniel had requested, I went straight home, thinking I would go to the store later. Nicholas was excited to go to the store and had decided he wanted tomato soup. We even had a coupon for new Campbell’s 100% Natural (the existence of which makes me want to stop buying their other soups, because you see what they’re saying there?).
But I never got better enough to leave the house. An hour past our usual dinnertime, I was still lying around moaning and had just added heartburn to my list of woes. I didn’t even feel capable of heating up and stirring canned soup if we’d had some available.
Daniel to the rescue! His first step was looking at a recipe for creamy tomato soup in the Better Homes & Gardens New Cookbook, which he describes as, “where I look when I want something classic and American.” The recipe called for a large can of diced tomato. What we had was homemade marinara sauce. Since Nicholas is a fan of the creamy tomato soup at Panera Bread, which is Italian-flavored, we figured this would work. Daniel cut the recipe in half and used it as a guideline for how to combine milk and tomatoes without curdling. The result was this recipe: Read more…