Turkey Tracks:  December 31, 2013

Cream of Tomato Soup

I spent the day before yesterday thinking about cream of tomato soup.

So I defrosted a pint jar of tomato sauce I put up two years ago.  Since then I’ve been roasting tomatoes and freezing them as the flavors are more intense and I can do more with them.  The sauce, as I recall, is not made with onions…  The roasted tomatoes are.  Both are made with the newly harvested garlic crop, lots of basil, and gorgeous, home-grown tomatoes.  Both make fabulous cream soup.

A jar of tomato sauce is an awesome, awesome asset in the kitchen store.

Yesterday, I spent the morning thinking about my lunch of cream of tomato soup–made with the now-defrosted sauce–and a grilled cheese sandwich (on Sami’s gluten-free bread spread with mustard) made with Applegate provolone cheese.

Yummo!

Cream of Tomato Soup is dead easy.  Pour the pint jar of tomato sauce or roasted tomatoes into a saucepan and add about 3/4 cup of raw, heavy cream.  Heat gently.  Eat!!!

There’s enough left for today’s lunch.

And I’ve been thinking about it all morning!

I wish you all nutrient-dense, nourishing, comfort food for 2014.