Tomato Soup Part 2


So, I made tomato soup. And my wonderful, loving, supportive mother says she can do it better! Not in so many words. But still. So she made it just like HER mom used to. Spoiler alert: it has bread in it. Make both kinds, and tell me which one you think is better! Or, actually, maybe don’t do that. Might start a civil war.


4 slices whole wheat bread

1 onion

1 head of garlic

4 tomatoes

6 cloves

1 small stick of cinnamon

3 cups water


Start by slicing 2 slices of the bread,  and the tomatoes, onion, and garlic. I should mention- my mom actually took the pictures of this too! That’s why everything is arranged so nicely. She missed her calling as a food stylist, I’m telling ya. She always arranges my final shots for me.

Throw it into a pressure cooker, and pour in the water. I had to estimate the amount of water. See, where my grandmother is from, they measure things in handfuls, and mostly eyeball stuff. Not that I’m saying that’s a bad thing, I do it too! Cooking for the blog is so different than regularly cooking, because I’m not in the business of measuring things like spices and water. Seems obsessive. My obsessive habits stay out of the kitchen- if the TV volume is on an odd number, or the light switches are uneven, I don’t like it.


put the lid on, and cook the heck out of it. It’ll take about 2 hours to get all the heck out.

Then transfer it to a blender,

and blend it all up. My mom takes out the cinnamon and leaves the cloves in, but you can take out both or leave both in! Remove it to the pot, and you can serve it as is… Or you can have a little bit of fun.

Slice up the remaining two pieces of bread,

and deep fry them.

Yeah. Croutons a la grandma. She knows how to have a good time. You can toss them in some seasoning when they’re done, or leave them as is.

Serve with some sour cream, and plenty of deep fried croutons.

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