To many, tomato soup is the ultimate winter cuisine. There is really no way one can go wrong — a can opener and access to a heating device are the only requirements. It’s a flawless choice whether you are incapable of cooking or just too busy to conjure up something a little more involved.
Lately I have found myself craving a bowl incessantly — in part because I firmly believe this winter must be the coldest winter on record. That, or my apartment is just poorly heated.
I used to be a loyal customer of Campbell’s until a friend turned me on to Progresso’s Hearty Tomato Soup. Progresso’s version is a new twist on an old favorite, rich in tomato chunks, creating a more textured and fulfilling meal.
On this particular day, however, an unsuspecting surprise was suspended in my soup amongst the tomatoes. A lone, rebel mushroom. Whether you are a fan of mushrooms or not, this mushroom was not welcome in my tomato-only soup.
Then again, on days when I am feeling a little creative I like to personalize my soup by adding a combination of cooked red pepper, squash, and carrots. Any vegetable will work though, even mushrooms — a taste which I have yet to acquire. Ultimately, I like to create the illusion that the making of a soup as simple as tomato was more complex than in reality.