Tonight I had my first Masterchef moment. I was looking for tomato soup in the soup aisle at the grocery store, because Dave and I were having Epic Grilled Cheese and Tomato Soup. A dish we try to improve on every time we make it. Frustratingly, I realized that all the soups had crazy high sodium levels or included sugar. They weren’t an option.
Silly as this seams, soups are not something I make often, so I have little confidence usually about making one, but I kind of got a little gusto in my step as I hightailed it to the tomato sauce section. I can do this! I can make tomato soup from scratch! For $1.50, I picked up a can and headed home.
I’ve been learning more and more about balancing flavours and knew tomato sauce was very acidic, not something you would eat on its own. So I scrounged around in the kitchen and pulled a nice balancing act by adding the following to the tomato sauce:
- Leftover buttermilk about to expire (added to taste)
- A clove of garlic
- 1/2 tablespoon dried basil
- Salt and Pepper
Topped with fresh basil from my herb garden, an extra strip of bacon from the grilled cheese sandwiches and a drizzle of extra virgin olive oil.
Voila! A pretty decent tomato soup and it took no time to make. Dave and I both liked it, and I have to say, I felt pretty proud of myself for not using a recipe and just going with my gut to get the right balance. I’m a recipe girl, so this was a step in the right direction to get my creative kitchen juices flowing.
Sauces, jus, and consommes are next on the list, along with pasta. I think it will be an adventurous summer in the kitchen.