Roasted red pepper and tomato soup
Working from home has its pluses and minuses. Minuses include feeling like you might literally explode from not having moved from the same few hundred square feet in more than 24 hours. Another minus is the constant distraction of cool shit like daytime TV, adorable cats and husband. A major plus, though, is being able to just walk to my kitchen to cook lunch instead of bringing crappy leftovers or shuffling over to cart row for a burrito (although I could really go for summa those insane perogi and schnitzel from the Tabor cart right about now).
With regards to feeding myself, I’m starting to get my sea legs in this whole snow day tip. I went from “holy fucking shit, we’ll all starve,” all manic stocking up at the grocery store and bingeing on tater tots and tacos lest I freeze from lack of blubber, to eating normal shitty weather winter food. And what better example of icky weather, thick-socks-and-blanket food than grilled chee and tomato soup?
Problem was, we didn’t have any tomato soup. I had to make my own.
This would only pose a problem had I not canned all my dozens of pints of heirloom tomatoes last summer. This was the first chance to really appreciate the fruits of my labor. I pulled a pint of my golden Pineapple and Yellow Taxi tomatoes (blanched, seeded/peeled and canned with a few basil leaves), and a half-pint of roasted red bell pepper in olive oil and got a happy shiver when the vacuum seal made that delightful pop and sucking noise upon deflowering.
I heated up a pot with a drizzle of the red pepper oil and sauteed a minced garlic clove and shallot for a minute, then added the peppers and toms. I simmered for 5 minutes or so to heat all the way through, pureed with a couple pinches of salt and sugar, a tiny half-spoonful of good pimentón and a drib of balsamic vinegar. All together, it took maybe 10 or 15 minutes to bring this completely together.