after simmering/ before being pureed
Oh.Em.Gee. I’m so excited! It was 50 degrees this morning when I went for my run! 50!!That’s warm! I ran in capri pants & a light long sleeve shirt! *Pumps fist & dances around*
It was NOT 50 degrees when I made this soup last week, for the 16th week of my New 2 Me Cooking Challenge 2014. I hope that was the last cold day of the spring!
It’s called quick Tomato Soup for a really good reason. It’s quick! 😉 It’s also pretty low-calorie, due to the fact that the recipe uses chicken broth instead of cream or milk.
I ended up simmering my soup for the full 30 minutes.
You might want to invest in an immersion blender for this soup. It’s a little annoying to have to pour this in small batches into my food processor, then into another bowl, then back into the pot on the stove.
We ate this with grilled cheese sandwiches & cornbread croutons! It was delish! Cornbread croutons?? Yup. Just cut up day-old cornbread, spray a cookie sheet w/ Pam, and bake the chunks until they’re crispy! I may have eaten a handful of those croutons before they even made it to my soup bowl.
Hubs likes tomato soup, so this is definitely ending up in our weekly rotation (once the weather gets cold again).
When Hub’s & I get take out from a restaurant it’s ALWAYS one of 2 things… Pizza. Or Chinese. I already make pizza at home, and I’ve managed a few favorite Chinese take-out dishes (Beef & Broccoli, General Tso’s Chicken, and Crispy Orange Chicken).
When I make all those dishes at home I always feel like they’re missing something. That something missing… its Fried Rice.
Lucky for me I found the original version of this recipe over at Gimme Some Oven.
I changed a few things. Most notably… I used Brown Minute Rice. Yah, the kind that only takes 5 minutes to make. I feel like it’s kind of cheating, but then again, that’s how I roll. 😉
I left the carrots out of my version ‘cause I forgot to get some when I went to the grocery store. I just added some extra peas.
I prepped this recipe around lunch time, so I could do all the frying after we got done at the gym around 7. I scrambled the egg and chopped up the green onion then stuck them in the fridge (together). I cooked the rice (according to the package directions) and then spread it out in a 9×13 pan to chill in the fridge. I cut up the onions & garlic, and stuck them in the freezer with the peas. Because the onion & garlic was frozen it took longer than 5 minutes.
Overall this Fried Rice gets thumbs up from both Hub’s and I. Next time, I’m only planning on making ½ this recipe because we still have some leftovers in the fridge!
That’s it for week 15 of my New 2 Me Cooking Challenge 2014. Check out my version of Fried Rice HERE!