Earlier this week, I included a recipe in my weekly links post. That recipe was for my favourite soup ever. I recently decided that it deserved a whole post of its’ own.
Due to the extremely simple ingredients, low prep time, and as her comparison to Campbell’s tomato soup, I tried it out and fell in love.
For the most part I follow the recipe exactly, but I do add some extra steps to make it my own:
1. After I blend the soup (I use a magic bullet and it works like a charm), I strain it. If you don’t strain this soup, you will end up with small bits of tomato skin. Straining it creates the smooth texture found in canned soup.
2. I add noodles. Sometimes I will add 1 full cup of pasta to make the soup more hearty and filling, but I would say that 1/2 cup is more than enough.
If, like me, fall and winter put you into a soup kick, I highly recommend you try out this recipe. It won’t dissapoint. I plan on making another double batch tomorrow.