I had a good time with some friends brewery hopping. Things are always fun and due to poor lighting, my photos are always blurry.—
I swear I haven’t forgotten about Bagel Week! The truth is, I ate all the bagels. In other news, I have 7 miles on tap for tonight, short run tomorrow and 10 with friends this weekend. When I run off all those carbs, I’ll post some bagel recipes.
What kind of things have you been eating?
I pretty much refuse to eat tomato soup unless it’s homemade. Actually, that’s a lie. I hate tomato soup (and all other watery types of tomatoey stuff, ahem juice) in all forms…except this one and one other. Before I made this recipe from America’s Test Kitchen, I had never had tomato soup. I’ve smelled it. And didn’t like the smell. While I love tomatoes (I grow them every year in my garden), I hate it when people
murder puree them to pulp, add salt and pepper and call it a meal. Let’s be honest, liquefied tomatoes are not going to fill anyone up. And what’s even worse is when people pop open a can of tomatoes, murder puree them, add salt and pepper and call it a soup.
Well, I have just been proven wrong. Here’s a hint: if you don’t have fresh tomatoes you must buy the best quality canned version so it doesn’t feel like you put basil in your V8.
Like I said, tomato soup won’t fill you up. Not even with a delicious grilled cheese on the side (unless maybe you’re an ant…then I can see where you have a small abdomen to fill). This soup is really great for an appetizer or a late afternoon snack on a wintery day. All in all, I really prefer to just make 20 grilled cheese sandwiches and just dip them in my soup.