Recipe 1 – Tomato soup

Now that the challenge is underway there are already some winning recipes. I have been asked to post the recipes (starting with tomato soup). I will add a few interesting observations for the last week as well…

First, our family feels like our food seems fresher and more thought-out (even though we’re not using very fresh ingredients). And the meals have been delicious!

Second, we’re saving a lot of money! We’re not throwing out food; we’re eating all our leftovers; and we’re being more thoughtful about how we use what we have.

Third, my kids eat A LOT! I’m not sure I realized how much they ate until we started rationing things (not severely, but bread and pasta being very limited, we’re trying to use other fillers that normally I don’t pay attention to, e.g., 1 slice of bread per person).

Forth, we’re very blessed. I don’t have picky eaters in my household (actually, if anything my crew are “foodies” and like a wide range of flavors and ethnic foods) and we have a small herb garden with some fresh basil, parsley, chives and dill readily available (although we’ve been burning through it this week). We also have a lot of “luxury” ingredients that many families may not have in the pantry. Mostly, I’m referring to our condiment collection – things like “chili crunch”, fancy Japanese jams and dip mixes that were given to us as Christmas gifts…

I suspect other pantries have more basic items, which we also have…

Nonetheless, most of what we’re making is simple enough that it could be made on a limited budget with very basic items and may be enhanced by the “luxury” condiments, but doesn’t have to be.

So… on that note (and feel free to modify based on what you have), a very basic, cheap, easy, and delicious success…

Tomato Soup – COVID-19 Pantry style

Ingredients (again, whatever you have, taste as you go, adjust as needed, I highly recommend tasting as you go):

• 1 bottle 64 oz. tomato juice (or V8 or similar)
• 1 large can (or 2-3 small cans) of tomatoes (can blend in blender if not already crushed)
• 1 can of condensed milk
• 1 cup of water (or none, depending on your taste)
• 1 cube of bullion (chicken or vegetable or similar)
• 2 cloves garlic, crushed
• 1 small onion, pureed
• Herbs of your choice – we had 3 Tbsp of chopped fresh basil and 2 Tbsp of parsley
• Salt and pepper to taste
• Olive oil for cooking onion/garlic

1. Blend onion and garlic in blender until very fine/pasty. Saute on medium in 1-2 Tbsp olive oil until soft/aromatic. If you are using dried onion/garlic you can skip this step.
2. In a soup pot, add all ingredients. Cook until hot.
3. Serve. (That’s really it.)

Suggestions on how to modify:

• Feel free to and any pasta sauce that might be in your fridge (or not), it will thicken and season your soup.
• If your soup is watery, you can add 1/2 or full can of tomato past (3-6oz)
• Can substitute 2c. of milk for condensed milk and water
• Can substitute or 1/2 c. cream for condensed milk, if you have available
• Can substitute broth for the bullion and water
• Use dried herbs instead of fresh (I would recommend Italian seasoning, 1-2 tsp)
• Use dried onion and/or garlic to your taste
• Add a sprinkle of parmesan cheese
• It’s yours – make it work for you!

Ours was a great success. Everyone gave it 5 stars! We served with toasted leftover hamburger buns and bread slices with butter. ENJOY!