I have this really great memory from childhood of Campbell’s Tomato Soup, made by my mom with milk instead of water and a smattering of black pepper over the top.
When I was old enough to cook a little by myself, it was one of the few things I was confident to cook alone. It’s hard to burn the house down with a microwave and a can opener, I guess.
But, I felt very grown up, making myself a warm snack.
I haven’t eat soup from a can in a long time, but I miss that creamy, yummy soup.
Enter today. Snow is again projected to demoralize Atlanta, with talk of a mean ice storm tomorrow that could eat us alive and render us helpless, again.
I want warm, creamy, yummy soup.
Plus, I’ll need my strength if we have to walk to freedom in a blizzard.
And, somehow, in experimenting with an Indian-style stew, I stumbled upon the creamy tomato soup of my childhood! Amazing!
- ½ large Vidalia onion, chopped
- 3 huge garlic cloves, minced
- 2 tea hot curry powder
- 2 TBS red wine, to deglaze the pan
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 2 medium Yukon gold potatoes, cut into bite-sized pieces
- ½ block tempeh, crumbled
- 2 TBS nutritional yeast
- 1 can of chickpeas
- 1 can coconut milk
- 690 g pureed tomatoes (??) basically, a large glass jar
- handful frozen green peas
Puree the onion and garlic until translucent and fragrant.
Deglaze with wine.
Add curry, peppers, potatoes, tempeh and nutritional yeast. (In my head, this was going to mimic paneer.)
Cook 3 minutes, stirring often.
Finish with tomatoes, chickpeas, coconut milk and peas.
Cover and simmer 30 minutes.
Enjoy Accidental Masterpieces of Memory!