Wednesday, September 1, 2010

Tomato Spinach Soup


I never liked tomato soup growing up.  I didn't even like tomato-based soups.  I loved tomatoes, ketchup, spaghetti sauce...but not soup.  Thankfully my tastes have broadened over the years, and tomato-based soups are a welcome addition.

Today's recipe is simple, tasty, and can be easily personalized.  That last bit is the reason I won't be posting amounts, because this is really a taste-as-you-go kind of soup.  If it's missing something, add more.  If you don't like oregano, don't add it.  I don't think anything short of adding bananas or chocolate pudding would make this taste bad.  And even then, I mean, who doesn't like bananas and pudding?

This starts, quite obviously, with tomatoes.  Choose a juicy variety, chop them up and throw them in the blender or food processor.  If you don't have either, just dice them.  As they cook they'll soften and become more liquidy anyway.  Canned tomatoes would be a cheap, easy substitute.  I'd get the kind with no added salt so you can add just the amount you need later on.  Whatever you use, throw it in a pot and turn the heat up to medium.

Next up is onion.  Chop it up and throw it in.  Doesn't get more straightforward than that.

Next up is spinach.  Hated by children everywhere, I find myself eating a lot of it these days.  Fresh or frozen will work.  If using fresh, chop or tear it into more manageable pieces; if using frozen, chances are that's been done for you.  Toss it in the pot.

Peppers, anyone?  I had a bag of frozen mixed pepper strips I wanted to finish up, so I decided to toss them in.  I've made this soup both with and without, and I like it both ways.  If you like 'em, use 'em.

Moving on to the garlic: I've always been quite passionate about my garlic and I don't remember the last time I was without a bulb of it in the apartment.  For this soup, like all of the other ingredients, it's a matter of personal preference how much you put in.  I used one large clove last night for an amount that could have easily served two (had I not eaten the whole thing), and I thought it could have used a little more.  Or a lot more.  Did I mention that I really like garlic?

What next, what next?  Ah, basil - another favorite.  Fresh basil is one of the best smells ever, hands down.  I definitely recommend fresh over dried.  Just pluck of some leaves, chop them up, and throw them in.

Repeat that last step with oregano, and if you like, marjoram and/or thyme.  I stuck with basil and oregano this time, but I'm generally an equal opportunity eater when it comes to Italian spices.

Next up was plain old salt and pepper.  Again, I like freshly ground pepper the best, but work with what you've got, people...it's going to taste good no matter what!  Simmer on the stove until it passes a temperature and taste test.  This soup is incredibly low-calorie, so a few extra spoonfuls aren't going to kill you :)

Lastly, enjoy!  And you probably shouldn't tell your roommate or significant other that you've made soup until you decide whether or not you want to keep that second bowl all to yourself.

The results: Quick, simple, yumminess.  This would make a great appetizer or side dish, and you could even use it as a pasta sauce.  Serve with cheese and warm bread for a light evening comfort meal.

The alternatives: I think any number of spice combinations would make this a great dish.  I've made something very similar with curry powder, garam masala, and turmeric with great results.  Zucchini would probably be a great vegetable addition as well.

The skinny: Since this is so customizable, the nutrition information will change from pot to pot.  As I made it last night, a full bowl (about 2 cups) had 124 calories, 1.2 g fat, 26.8 g carb, 8.8 g fiber, and 6.6 g protein.  As an added bonus, you'll get 148% of Vitamin A (of which there is no upper limit from vegetable sources), 125% of Vitamin C, 25% of calcium, and 37% of iron.  If you're dying to know the nutritional info on your own pot o' soup, keep track of the amounts you put in and send me the list.