I know you expected a pregnancy update today but the weekend was so busy I forgot to have Den take a picture of me, and what is an update without a picture? Boring. So I hopefully will have that tomorrow. In the meantime, here’s a soup recipe for you. (P.S. Cookies in July swappers, I will be sending your matches later today!)
While I enjoy baking year-round, I try not to turn the oven on in the summer for dinner (I save it for more important stuff, like pie!) and lean toward simple stovetop meals like last week’s Easy-Peasy Cheesy Tuna Noodle Bowls, or grilled cheese with tomato soup. I usually wouldn’t be eating hot soup in the summer, but baby is digging it lately and who am I to decline to deliver “womb service?” I have a feeling I’m going to be turning on the oven for dinner if baby decides s/he needs some sort of casserole, too.
I’m not above heating up canned soup (I love the roasted red pepper and tomato soup in the cartons you can get at Aldi now!), but I came up with this recipe when I had a tomato soup emergency (i.e. I really
wanted needed it!) and no canned tomato soup, using ingredients I found in the cupboard and fridge. Emergencies make the most delicious dinners sometimes!
Easy Cream of Tomato & Red Pepper Soup
1 (14.5 oz) can Italian style diced tomatoes (with basil, garlic & oregano)
½ cup jarred roasted red peppers, drained
1/3 cup V-8 Hot & Spicy juice (optional, will be thicker without)
1/3 cup heavy cream
2 tablespoons granulated sugar, or to taste
½ teaspoon salt
Combine all ingredients in a medium saucepan and heat to simmering. While heating, use an immersion blender to puree the mixture. Serve hot.