Running around the house this morning like a chicken with my head cut off, I was filled with woe at the realization there were no leftovers, nothing at all pre-prepared for lunch. I stared zombie-like into the pantry wondering how we could have so much food but nothing to eat. There may have been cursing. OK, there was a lot of cursing.
On the verge of surrendering to the Take-out Monster, a stack of canned tomatoes caught my eye. I thought, surely it can’t be hard to quickly make something that passes for soup. Turns out this thrown-together concoction was the best tomato soup of my life.
So next time you need a meal in a hurry, give this easy-peasy recipe a try:
One pint of tomatoes
One cup of veggie broth
One teaspoon of sugar
Oregano, salt, and white pepper to taste
Mix all ingredients together and bring to a boil. Simmer for 20 minutes, then puree and enjoy.
It was a delicious reminder that cooking with whole, simple food really isn’t an inconvenience. It just requires a little creativity.
But next time I’ll whip up a double-batch to make sure there are leftovers.