Last weekend, I decided to make a very simple lunch — a grilled cheese sandwich. I realized though that because I had just finished a long run, it probably wouldn't be enough to satisfy my hunger. I started looking in the cabinet for accompaniments and saw a can of fire-roasted, diced tomatoes and I realized I could probably make a soup to accompany the sandwiches. At first, I thought about making the Rachel Ray corn and salsa soup, but I thought it wouldn't be that flavorful because I didn't have any poblanos or avocado. And so, I did what I do too often when confronted with a cooking question — I turned to the internet!
Using the ingredient search on Allrecipes.com, I found a relatively simple tomato bisque recipe that I thought would be a good base for a customized soup. I ended up making several alterations, which I'll detail after the picture.
Making the following alterations resulted in a creamy, rich soup that was also spicy. While I thought these adjustments produced a wonderful result, I may in the future make other changes simply because I think there is a lot you can do with this soup base.
- Only made 1/2 of recipe to accommodate 14.5 oz. can of fire-roasted, diced tomatoes
- No celery
- No nutmeg
- 2 cloves of garlic, minced
- A few hearty shakes of cayenne pepper
- Substituted 2 cups of water with one ground up cube of Telma vegetable seasoning cube for chicken broth
- Only one tablespoon of sugar
- I blended 7/8 of the soup in a magic bullet (very fast, and much easier clean up that using the large blender).
- Substituted 2 teaspoons of sour cream for the heavy cream
Happy Experimenting!
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