My last few culinary adventures have been very nostalgic for me. First Rice Krispie Squares and then I made rice porridge (chinese congee) with salted eggs. Rice porridge is the Vietnamese staple for when you’re sick; kind of like chicken noodle soup or tomato soup. It reminds me of the times I spent sick in bed, not that those were happy memories, but being in bed with a book and cozy blankets was a good time. This soup is way better than the Campbell’s canned soup because it tastes like home, goodness, and the promise of getting better.
The weird thing about canned soups is that since my mom never made cream based or puréed soups as a child, I had no idea how they were made or what was in them. I’m actually really happy that I started this food blog, because I would never have learned how easy it is to make comforting food like this, and I would never have been able to share them with you!
So I hope you enjoy this recipe, and make it when you want to feel happy inside =)
Recipe adapted from Cinnamon, Spice, and Everything Nice
- - 1 large onion, diced
- - 1 tbsp olive oil
- - 6 cloves garlic, minced
- - 2 tsp dried oregano
- - 1/2 tsp salt
- - 1 tsp pepper
- - 1 tsp allspice
- - 1 1/2 cups vegetable broth
- - 1 28 fl. oz can of tomatoes
- - 1 tbsp tomato paste
- - 1/3 cup whipping cream (35%) (or coconut milk)
- - Chives for garnish (optional)
- Sauté diced onion in olive oil over medium heat until transparent. Add garlic and sauté until fragrant.
- Add oregano, salt, pepper, and allspice and stir until everything is absorbed into the oil.
- Add vegetable broth and stir in diced tomatoes with juice and tomato paste.
- Simmer until the tomato pieces start to fall apart. Blend with an immersion blender until smooth and velvety.
- Stir in whipping cream if you find it tastes too acid-y for you, and garnish with some chives. Basil works too, I just like chives.
Yum! Childhood memories!