When I was a kid, I didn’t exactly like Lipton noodle soup, but it was always there for me on a cold winter day after playing in the snow. One day, I looked at the back of the box and there was a recipe for pizza soup, aka put pepperoni and cheese in your chicken noodle soup. Despite how bizarre this COMBINATION sounds, it was actually a revelation, and I remember making it all the time. I hadn’t thought about that soup for years, and then the other day it just struck me again, and I knew I had to try to recreate it as an adult dish for this site. Trying to relive childhood is always a risk, but that’s the point of what I’m doing here, right?
As I’ve said before, I really really really love tacos. For this recipe, I wanted to try and ADAPT my favorite vegetable taco recipe to a different medium – namely a soup. I thought it might work because I could use the same toppings and just repurpose the taco filling as a spiced soup.
Tomato soup is as American as apple pie. For me, it is winter days after playing in the snow; a quick lunch on the weekend; the first sign that I was getting over the flu; 30 minutes with my mom in the kitchen, sharing a can on a busy day. As I get older, the canned stuff has started to taste *really* weird to me, but my nostalgia for tomato soup has not changed. Enter: this roasted tomato soup. Bright red with a strong tomato and basil flavor and all the warmth of long roasting in a hot oven. It tastes like what it is, nothing more, and that is plenty.
P.S. Looking for a grilled cheese to go with your soup? Check back on Wednesday!