So, since becoming a vegetarian (which I have neglected to mention in my previous blog posts, I believe...I’m going on 8 weeks!!), I have realized how flavorless and bland vegetarian food tends to be. It sucks. Sorry, but I don’t necessarily enjoy spreading tofu-ti on my bagels in the morning. So, being on Christmas break, I decided to take advantage of the month that I have off and try out a few cooking techniques. Now, I am not an expert by any means...a lot of what I cook/bake comes out not quite as picturesque as I would like it to be, however, I CAN cook. I’m not an idiot in that department at least. So, I went to Bargain books with my Mom and picked up a cookbook - a vegetarian one at that. It’s basically titled “you’re a veggie now and you’re dumb, therefore, you don’t know how to cook veggie food, so I will show you”. It’s kind of a cute book actually, but like I said, the food is a little bland. I tried a few recipes, and for the most part, they’ve turned out well, and with a few minor tweaks on my behalf, they are even better than they were before (I’m not bragging, really!). This is the beginning of my healthy eating/veggie quest to make yummy, flavorful food that actually fills you up. I started out with a vegetarian sweet potato chili, which my whole family enjoyed. Then I moved onto a vegetarian fratada, followed by some fried plantains (which were actually unripe bananas...hey...I live in the US, ok?). Now, a few weeks ago my boyfriend and I went to the Nordstroms Cafe in Woodfield Mall and got grilled cheese and tomato soup. It was really good, and ever since then, he has been harping on me to figure out how to make that soup. SO, today, I thought I would try to make the vegetarian, healthy, Aubree version of that soup...without a recipe...and it was actually really good!
Now this is definitely no Epicurious or All Recipes, but here it is!

1 16oz can of diced or puree’d tomatoes
1/2 cup of grated parmesan cheese (I used the fresh kind from Trader Joes)
1/4 cup of fresh chopped basil
1/2 cup of fresh chopped spinach
1 TBS of olive oil
A dash of red pepper flakes
A dash of pepper
A dash of salt
1 cup of skim milk
Puree the tomatoes in a food processor, or if you have a fancy blender like me, then you can throw them in the blender and set it on the soup setting. If you have puree’d tomatoes, just use those instead. Throw them into a good sized pot over medium flame, adding the chopped basil and chopped spinach, olive oil, red pepper flakes, pepper, and salt along with this. Stir and let come to a simmer. Add parmesan cheese, stir and let simmer for a few minutes until everything is cooked thoroughly. Take the soup off the heat and add the milk. Remember that the milk MUST go last and MUST go off the heat or it will curdle (and nobody wants chunky milk in their soup!). Serve and place a couple of basil leafs for garnish on the top.
Prep time: about 10 minutes
Cook time: about 15 minutes
This is seriously the easiest tomato soup recipe! You can omit the red pepper flakes, I just threw them in for a little kick. You can also throw in a little bit of fresh rosemary, or some more veggies if you like. I think this soup might be good with some garbanzo beans, actually, and maybe trying it with another cheese would be good too.
Well...enjoy!!!