Hey! We didn’t actually end up having pasta! We had soup! That I made from scratch! And it was yummy!
So, allergy season is mid-swing now and Justin’s having a heck of a time, like I mentioned yesterday. (Look at me, posting two days in a row!) We’re at a forecast pollen level of 9.4 (out of I’m not sure, 12?) and the top culprits are oak, juniper, and elm. The oak trees are trying to kill him. The juniper are working their way up to me, but I’m so far putting up a fight.
Anyway, yesterday he was head achy and draining and sneezing. Today he’s got awful gunk in his lungs and he’s miserable. He slept most of the day. (No classes today, so he didn’t skip anything.) We cancelled our chiropractor appointment because he wasn’t going anywhere and I didn’t want to go by myself. Which means we didn’t go to the grocery store or get tempted to get dinner on our way home. When he did finally decide that he was getting hungry, he said that what really sounded good wasn’t the frozen fish that we’d discussed, but a really creamy tomato soup with vegetables and noodles in it.
Well, we don’t have any cans of soup right now. But we do have a lot of other stuff, including a half bag of red potatoes that needed to get eaten. So I looked up a few recipes online, extrapolated a few concepts, and made up a pot of tomato soup from the stuff we had in the house!
Here’s what I did:
- 4 tablespoons sweet unsalted butter
- 6 oz bag of chopped carrots and celery (left over from the last time I made soup and stored in the freezer)
- 1 young sweet Vidalia onion, chopped
- 1 clove garlic
- 1-ish pounds red potatoes, chunked
- 1 small can of no salt added tomato paste (less than 1 cup, the tiny little can)
- 1 big can of no salt added petite cut tomatoes (but whatever type you like would work just fine) (this was the biggest can we had in the house — 3.5 cups)
- 4 cups no salt added chicken broth (or stock)
- Optional: pasta, cheese, milk or heavy cream
- I melted the butter in a big skillet on a medium heat and added my frozen carrots and celery and let them cook for a while. It would probably go faster if they weren’t frozen, but I didn’t feel like doing it differently. Meanwhile, I cut up a small sweet Vidalia onion into small bits, and then I added that to the pan. It got pretty watery as the veggies melted, but I just kept giving it a stir now and then. And I crushed one clove of garlic into the pan with all the rest. I let this go until the onion was translucent and the other veggies seemed like they were getting pretty soft and the water had evaporated.
- While that was cooking, I scrubbed and cut up my red potatoes into small chunks and put them in a pot of water on the stove to boil.
- Into the pan with the carrots/celery/onion/garlic, I added the can of tomato paste and turned up the heat to a medium-high for just a little while, just to get the sauce bubbling a lot, and then I brought it back down to medium and let it reduce for a while, stirring it constantly to keep it from burning and sticking. I have no idea how long this took, but pretty much until I was bored and then again half as long. Once it got pretty thick looking, I removed it from the heat and set it aside.
- I put my big pasta pot onto the burner and added the carton of chicken stock (the carton was 4 cups, so I just put it all in there) and the big can of tomatoes, with all the liquid from the can, and then ground a bunch of a spice that Justin recommended and I can’t remember right now — I’ll find it later and tell you. And then I turned that up to medium and let it boil for a while. It’ll get a little bit foamy on the top as it boils. I was still waiting for the potatoes to boil at this point anyway, so I just worked on cleaning up the kitchen and let them bubble away. I don’t know how long that was — maybe 10 to 15 minutes? Not longer than that, I’m sure. Once the potatoes were done, I removed them from the stove, drained them, and set them aside for a little bit.
- After letting the tomato/chicken broth mix boil for a while, I added in the tomato paste/carrots/celery/onion/garlic mix from the first pan into the pasta pot and stirred that in for a while. (I kept on cleaning the kitchen.) Once it seemed like everything was integrated nicely, I turned the temperature down to a simmer and let it cool down a little bit.
- Since Justin had barely eaten all day and he’d mentioned wanting noodles in his soup, at this point, I set a pot on the stove with some pasta to boil so he could add it to his soup. I didn’t want the pasta in mine, so it didn’t get added to the big pot in the end, but he added it to his and said it was good that way.
- Once the pasta pot of soup had cooled down a little, I took out half of it (roughly) to another container, making sure to get a bunch of the solid vegetable bits. Then I used my immersion blender (Thanks, Mom!!) and blended all the rest of the soup in the pot, making it all creamy and foamy. Remember: you can always add the vegetable bits back in, if you decide that you’ve taken out too much. But you can’t take them out once they’re blended!
- Then I took about half of the potatoes and added them to the pasta pot and blended those into the soup, too. By this point, it was looking nice and thick and creamy. So I went ahead and put back in the rest of the soup that I’d removed but not blended and the rest of the potatoes and mixed it together to make a nice chunky, but still thick and creamy soup, and let it simmer just a little longer.
Justin put more spices into his bowl, along with the pasta and some cheddar cheese and probably a splash of milk. I didn’t want the calories, but adding some heavy cream or milk at the end of this would definitely make it even more creamy.
I thought it was delicious as it was and I’m very pleased about it! Even after we each had a big bowl of it, there’s still 5 cups of it in the fridge. So I’m definitely calling it a 6-serving soup. And if I’ve entered everything into MyFitnessPal.com correctly, 1/6 of this recipe comes in around 212 calories. (This is excluding the pasta/milk/cheese, just to be clear.)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 5 g||23 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 20 mg||7 %|
|Sodium 136 mg||6 %|
|Potassium 951 mg||27 %|
|Total Carbohydrate 30 g||10 %|
|Dietary Fiber 6 g||23 %|
|Sugars 8 g|
|Protein 6 g||12 %|
|Vitamin A||76 %|
|Vitamin C||57 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
So I’m feeling very accomplished! And Justin is feeling, I hope, well fed. He went back to bed about half an hour ago, poor thing. I need to head to bed myself in order to prepare for getting to work at stupid 6:30 in the morning.
Did you know that there’s an actual word for the mix of carrots and celery and onion that was the start of this soup? It’s a French word: mirepoix. I think that’s nifty.