Who knew that a total cooking disaster could turn into the best homemade soup I have ever had? In order to understand what I am talking about, I’ll have to take you back a few days to a comical sequence of events.
For Christmas, my mother bought me a beautiful Italian cookbook, and I was dying to give the recipes a try. My first choice was a seemingly easy “Potato and Garlic Pizza.” Obviously if the pizza had turned out as great as I had planned, this post would be about the pizza – not tomato soup.
The pizza was supposed to be completely from scratch, including the sauce. Understand that I am a cooking novice and trust cookbooks religiously. So when it called for seven liquefied tomatoes for the pizza sauce, I did as I was instructed. Instead of a perfectly uniform pizza sauce, I was left with a blender full of watery tomato juice, essentially. In the end, I realized a little too late that the recipe’s measurements were embarrassingly incorrect.
Look at all that tomato puree that was going to go to waste!
This story has a happy ending though, I promise. As I scoured the internet for creative ways to use blended tomatoes, I realized I was over-thinking it – just make tomato soup, duh! Sometimes impromptu cooking turns out better than the meals followed strictly by the book. Having learned that lesson the hard way, I decided to make the soup using only my brain and my taste buds. I must say that the tomato soup was easily the best I have ever had.
The soup I accidentally created taught me a couple of lessons:
- Even the biggest cooking flops may have a silver lining.
- Tomato soup is actually unbelievably easy to make.
- Don’t cry over . . . too many liquefied tomatoes.
HOW TO MAKE ACCIDENTAL TOMATO SOUP: (and no, there are no exact measurement)
- several tomatoes, halved
- a little milk
- fresh basil, or dry as an alternative
- fresh cilantro, or dry
- a couple of garlic cloves
- olive oil
- salt & pepper
- Italian seasoning, optional
- chicken broth
- goat cheese
1: Place several tomato halves, I recommend 5, in a baking dish. Pour olive over the tops and bake on 450 degrees for 10 minutes or so. Meanwhile saute chopped onion, minced garlic cloves, basil, and cilantro.
2: Liquify a chopped onion medley and tomatoes in a blender.
3. Pour mixture into pot and add one can chicken broth and a little water (if can is from concentrate). As you can see, I actually strained a can of chicken noodle soup and only used the broth. Bring to boil, then turn down to medium low heat.
Call it creative or call it a little ghetto.
4: Add some milk, around a half of a cup, or if you have half & half that works just as well. Then add goat cheese – as much as you desire. Stir, stir, stir.
Crumbled goat cheese is the key to this recipe.
5: Use salt and pepper and Italian seasoning for enhanced flavor; serve!
**There are no exact measurements because the best recipes come from the heart. Make this your own by adding or substituting whatever you desire!**