Soup and Stew Sunday 3#: Rival Tomato Soup

How is it Sunday again already? I am falling way behind on this whole blog thing. It's a good thing Carolyn manages to keep a schedule, or the blog would never get updated.

Well anyway, I'm here to tell you about the soup we made a week ago, so it doesn't get lapped by tonight's soup. We went with a traditional tomato soup. Yes, we made a tomato soup the week before. No, we do not consider tomato soup two weeks in a row "completely half-assed." Besides that tomato soup was way out there, chipotle peppers and ground up tortilla chips?! In a soup?! What? So we had to bring it back to Earth, and make a nice, wholesome, regular tomato soup that everyone can get on board with. Now, it's been a week, so the following recipe is only going to vaguely resemble what we ate, unless Carolyn comes in and edits it. Carolyn's roommate, who's name will remain "Carolyn's roommate" because I don't know whether she wants to be positively identified on the Internet (yea, I capitalized it. I mean this one, the one everybody uses, not some other, lowercase internet), supplied the recipe and the role of head chef, so maybe she has the real thing written down somewhere. Bare (bear?) with me as I attempt to recreate the magic of last week's culinary masterpiece. (Everything Carolyn and I make in the kitchen is a culinary masterpiece, by the way. The art institutes of the world simply have yet to realize it.) To the recipe:

3 cloves garlic, minced
4 or so carrots, sliced 
2 stalks celery, sliced

fry in oil for a few minutes, you know the drill by now.

1 (28 oz) can of crushed tomatoes
1 (14 oz) can of diced tomatoes
3 cups of vegetable stock
Some spice, might have been thyme?
Salt and pepper
"4 drops" of hot sauce
some amount of Worcestershire, might have been a tablespoon?

Toss that junk in, let the whole business simmer for, oh, say 20 minutes. Then blend the thing up. All of it.

This soup was a perfect simple tomato soup. There's nothing offensive in it, but the flavor is strong enough to satisfy. Whereas last week's tomato soup stole the show from anything else you might eat with it, this soup is great to serve next to grilled cheese, which is what we did. Carolyn had made croutons from her leftover french bread (no post about croutons, Carolyn?) and we also garnished it with slices of avocado.

As you can see, there was a lot of filler in the entry, mainly because I have the memory of a porpoise, so sorry about that. The soup was good, you should try it. That's all for now.