Cool weather? Hot soup, quick and easy.

Where I live (Portland, Oregon), our weather has suddenly snapped into fall, with almost no warning. It’s a very good thing. Half our state is on fire, and cooler weather, along with blessed rain, are welcome indeed.

On a more quotidian level, it means that those of us who love to cook woke up one morning with a yearning for soup.

If you’ve read this newsletter for a while, you know that I believe in “no-recipe recipes.” You just open the refrigerator and the pantry, take a look around, and wing it. It’s particularly easy with soups.

Here’s one I put together the other day, using two canned goods and leftovers from a recent taco picnic.

One can of stewed tomatoes (actually, any type of canned tomatoes would work). Run it through the blender with an equal amount of chicken stock. I added about half a cup of leftover spicy salsa, heated it, and served with these toppers: shredded cheese, sour cream, green onions, cilantro (all leftovers). Quick, dead simple, and delicious.

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