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Soup requested

October 28, 2010

The cake monster rarely asks me to make him anything in particular.  I think it’s because he knows I don’t usually make food that he doesn’t like (eggplant, mushrooms, shrimp…) and also I’m fairly sure he doesn’t put much thought into his next meal (even though I’ve planned dinner every night up to November 2012 at this point 🙂  but yesterday he requested tomato soup.   Random, but easy as!

Easy that is until I realized there was no hand-held Kitchenaid mixer or blender to be had (No I will not stop complaining until my stuff gets here!)  geesh.    Any ways, now I was about to spend a tedious half hour chopping veggies as finely as possible  in order to avoid one of those “I see an onion! I see an onion!” cries.    I did this is as a kid and remember being in great fear of the onion so I assume that now I am being punished in my grown up life.   No one here wants to know that I cook with onions which of course I do 80% of the time only now it’s just me and my knife to fool everyone.

Tomato soup with pesto and croutons

2 tbsp olive oil

3 large bay leaves

1 large onion diced

4 cloves of garlic

2 stocks of celery diced

3 cans of tomatoes

1/4 cup (or 1 small can) tomato paste

vegetable (or chicken) stock (approx 2 cups)

1 tsp chili powder

2 tsp dried oregano

1 tsp dried thyme

2 tsp (or more) salt

2 tsp ground pepper

1/4 cup pesto

The juice of 1 and 1/2 lemons


1/2 of a baguette diced into cubes

2 tbsp parmesan and dried parsley

If you have a food processor or hand-held mixer then you only need to roughly chop your onions, garlic and celery.   If not then chop very finely.    Add oil to a large sauce pan along with veggies, bay leaves and spices.   Saute gently until tender.      Add tomatoes, tomato paste and stock.  Simmer with cover on pot for at least 1 hr (I did 2 hrs).      At the end stir in the pesto and lemon juice  and let rest.    Put bread cubes onto a baking pan, spray with Pam and sprinkle with parmesan and parsley.  Lightly toast in the over.    Garnish soup with croutons.

Serve this with a big green salad and you have a filling, healthy meal.  Stay posted for a left overs recipe.

On a side note, if you notice the picture of the view from out balcony and look waaay out there’s a rock pool. This was built onto the side of the cliffs right off of the ocean in the mid 1800’s.  The pool actually collects water from the ocean and continues to recycle it constantly.  There are swimming lanes and debris is vacuumed out each day.  This weekend as the sun was setting the waves were crashing over the rock pool and as Steve was doing his laps (more on that later), the girls were having fun trying to stay upright on the side of the pool.

This was as close as I could get with my camera.  Notice the black arm protruding from the water on the upper right – that would be the man.    Oh and…the water there is at 17 degrees.  shiver

What’s your favorite home made soup?

5 Comments leave one →
  1. Kelly permalink
    October 10, 2010 7:46 am

    I have actually been on a soup kick. I love tomato, kale, butternut squash and chick pea soup. Last week I made vegetable barley soup. I make a huge pot and eat it for lunch everyday.

  2. October 10, 2010 4:21 pm

    I love should send me the recipe. Leftover barley with cinnamon and yogurt is really good for breakfast….add in a piece of melted chocolate or nut butter :0)

  3. Lisa permalink
    October 13, 2010 8:38 am

    Soup can be home made too! I thought it came in a can or sometimes a box.

    • October 13, 2010 4:30 pm

      I’ve made this soup for you. Remember Christmas cookie day. One cookie, 1 sip of wine, 1 cookie, 2 sips of wine. Or Dom…1 cookie, 1 bottle of wine….. sigh….I will miss cookie day this year 😦


  1. Pizza night in « See Michelle Cook

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