Happy, happy, happy Friday! I just had my fourth and final (for now) workout session with Tyler. It was an absolute pleasure working with him. During the last two workouts, we went through the next phase of Female Body Breakthrough, workouts A and B respectively. He helped me make the modifications for my right leg, checked my form and gave me lots of very useful tips. He also told me that he's there if I need him for questions even though we've finished our sessions. How refreshing. Unlike the weather, bleah, it is hot!
Not too hot for broth, though. So, now you've made your broth, what to do with it? Rob's favorite soup is the English version of Heinz Cream of Tomato Soup. It is delicious and I wanted to replicate it. Rob declared it "spot on!"
Uncanned Creamy Tomato Soup
1 medium onion, roughly chopped
2-3 garlic cloves, smashed
1 tablespoon butter
pinch of crushed red pepper
one quart of chicken broth
28 ounce can of crushed tomatoes (if you can get Pastene Kitchen Ready, do!)
salt and pepper, to taste
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
8 ounces of cream, half and half or Greek yogurt
Melt butter in a medium saucepan over medium-high heat. Add the onion and saute until translucent and tender, but don't get any color on them. Add the garlic and saute until fragrant and softened. Stir in the crushed red pepper. Pour in the broth and tomatoes. Bring to gentle boil, turn down the heat and simmer, covered for about 20 minutes. Stir in the Worcestershire sauce and ketchup and salt and pepper to taste. You shouldn't need much salt if any. Remove pan from heat and stir in cream. Process soup in Vitamix (or blender or food processor or use an immersion blender) until silky smooth and creamy. Devour!
This soup freezes beautifully. You can also customize it by adding some fresh basil leaves and grated pecorino cheese before blending. It tastes like pizza that way!