Skip to content

Ten Minute Tomato Soup

Posted by on September 9 2009 in Featured, Recipe, Veggie


Last night I was invited to a cocktail reception by ES blogger LC. We originally met through the non-food part of our lives, and after a few minutes of polite womens’ issues chatter, we quickly started discussing our favorite DC restaurants. I always find food to be a fantastic cocktail party back-up topic (much more delicious than the weather.) Who doesn’t want to share a story of an exotic meal or a kitchen success?

At the after-work function we attended the food was scarce and uninspired. Green mush posing as guacamole sat atop a sweet pastry and rice krispie treat type pellets coated tough shrimp on a stick. Two cocktails in and only a few bites of food left me hungry as I arrived home close to 9pm. And 9pm is that weird time when I do consider holding out until tomorrow. But 80P told me to eat a little something so I poked around the kitchen. I’d been away for a few days and wasn’t sure what held up in my absence. Unfortunately a tomato I bought from my travels had slit on the way home; I knew I had to find a way to use that stat.

I also instinctively took out an egg and butter. But what? I’ve done plenty of scrambles featuring chopped tomato. I’ve also laid a fried egg on top of sliced tomato.

While still figuring out the dish, I sliced the tomato and then cut each slice into quarters, threw them in a pan with butter and sprinkled with salt and pepper. The tomatoes produced plenty of juice, which turned me off from an omelet idea: I’m not a fan of a runny, tomato stained omelet.

How else could I incorporate an egg? Wait, wait a fucking second. Maybe I don’t HAVE TO USE AN EGG. It is crazy. It is insane. Who the hell am I? This is the second non-egg usage in two weeks!

I put the egg away and found out how crazy-quick I could turn one tomato into a late-night, single serve chunky, zesty soup.

Ten Minute Tomato Soup

So I already told you that I sliced one tomato and then cut each slice into quarters, threw them in a pan with not even a pat of butter and sprinkled with salt and pepper. Next I (and I really, really hate this, but didn’t feel like chopping) shoved one garlic clove through a press. And you know that part of the garlic that stays in the press and is all thin and weird looking, I threw that in too. I sprinkled in some (3/4 of a tablespoon?) herbs de provence. Let it cook a bit more and then added in a 2-3 second pour of an old red wine sitting on my counter. I stirred that in, let it all come together, added a tiny bit more salt and pepper and then that’s it.

No blending or milling or processing or waiting.

I served it with about to go bad, warmed up in the oven, weird Ethiopian bread, which I will have to tell you about later.

Related Posts Plugin for WordPress, Blogger...
Sponsored Content

4 Responses leave one →
  1. Maids permalink*
    September 9, 2009

    I’m glad you decided to forgo the egg.

  2. September 9, 2009

    But how was the mojito? Was it bad, too? I ended up drinking my dinner and…wish I had gotten a little soup in me.

Trackbacks and Pingbacks

  1. Finding a Happy Home for Hash Browns | Endless Simmer - A Food Blog
  2. Friday Fuck Up: Soup and Salad Combination From Hell | Endless Simmer - A Food Blog

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

Page optimized by WP Minify WordPress Plugin

Compression Plugin made by Web Hosting

быстрые микрозаймы онлайн займы онлайн на карту быстро микрозайм на карту быстрый займ на карту быстрый займ онлайн онлайн микрозаймы займы онлайн займ на карту займ на карту срочно микрокредит на карту