Simple Tomato Soup Recipe and a Chipotle Clothing Contest

$10 Culinary — By on January 29, 2013 6:45 am

Tomato Soup simmering

Perhaps simple food needs to be redefined. Simple food should be fresh, with only a few ingredients, and easy to prepare or healthy to eat. I once joined a cooking class and the chef taught us how to make this challenging tomato soup. There was a lot of complexity to it – we used canned tomatoes and a complex sieving process to get rid of the seeds in the tomatoes. What remained was a beautiful red soup with no chunks o’love in it. There were many steps involved and I kept thinking – who cares if there’s a few seeds in the damned soup, I just want to eat it already.

Below is my solution to complex: utterly simple. I hope you enjoy the soup as much as I do. Delicious!

Simple Who-Gives-A-Damn-About-The-Seeds Tomato Soup

Ingredients:soup ingredients

  • 3 cups fresh organic tomatoes deskinned, chopped, as many seeds squeezed out as you can – but don’t worry if you can’t get them all – just leave them in (here’s a link to learn how to deskin a tomato – LINK)
  • 1 cup organic chicken broth (or water if you are vegan)
  • 1 onion, chopped in tiny pieces
  • 3 cloves garlic, crushed
  • 24 oz organic V8 juice (or two 12 oz cans of regular)
  • Salt and pepper to taste

Saute onions and garlic in a pot. Smoosh tomatoes into tomato mush. Mix all ingredients together in the soup pot. Heat to boiling, then reduce heat to low, cover, and simmer for one hour (or more if you like). Look in the pot and see a few chunks and seeds in it. Shout, “I don’t give a damn!” Then serve. Seriously. It’s delicious.

Tomato Soup

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Happily I have good news – restaurants are picking up on the same concept of simple, healthy, environmentally friendly food. I have always been a fan of Chipotle, for instance, because they work to bring fresh ingredients with respect for the animals, the environment, and the farmers that grow the food to their public.Shawna farm girl t-shirt

Now Chipotle Mexican Grill’s online web store is offering Chipotle-branded apparel and merchandise made with eco-friendly materials such as organic cotton, sustainably harvested wood and recycled billboards, is an easy way to outfit your friends and family with sustainable, fashion-forward apparel this season. The store includes T-shirts, hoodies, baby onesies, tote bags, skate decks, water bottles, and more. They sent out a t-shirt and hoodie (below) to me and suggested we give-away the items on the blog. HOORAY!

Half the world calls my front lawn vegetable garden an “urban farm”, so I HAD TO HAVE the Farm Girl t-shirt (right – modeled in winter, so yes indeedy my teeth are chattering in this shot).


It is easy to enter to win the t-shirt. In the comment section below leave me the simplest recipe you have that is delicious and super-easy to make.

I will randomly select a winner to the contest next week on February 7th and have the Chipotle team send out a t-shirt and sweatshirt for you as the prize.

Special thanks tot he handsom James Cucunato for modeling the cool Chipotle sweatshirt in front of my bookshelf!

*AND THE RANDOMLY SELECTED WINNER IS* ::drumroll please:: Diane McCarthy who contributed a toast recipe. :-) I’ll have the peeps at Chipotle contact you via email Diane!!!

James Cucunato Modeling Sweatshirt

Special Note – Because the FTC requires it, I am letting you know that all the products in this blog post have been given to me to try out and review at no cost. I have tested them and they are soft, warm, and wonderful. I can guarantee you that all opinions are definitely my own.

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  1. Khyle says:

    Is smoosh a technical term?

  2. Lita Sollisch says:

    Squash & Onion casserole –
    2 large onions
    2 Medium green or yellow squash
    3 pats butter broken up into small pieces
    Shredded low-fat mozzarella cheese
    Baking Dish
    Slice onions & squash. Layer onions and squash. Scatter butter pieces throughout layers. Cover with foil. Bake at 350degrees for 45-60 minutes. Uncover. Add mozzarella to the onions and squash for a few minutes until cheese is melted. Enjoy!

  3. Pam says:

    Kale Soup
    1 bunch of Kale,
    2 sweet potatoes cut into cubes
    1 bunch of carrots
    1 saute onion
    1 lb red lentils.
    2 cartons organic Chicken stock.

    Saute onion in a little olive oil, add lentils and toss in oil for about 2 minutes, transfer all ingredents to pot or slow cooker. Cook until lentil are soft but there red and there not as hard. Cook for about 2 hours.

  4. carol yemola says:

    1 medium onion, chopped
    4 tablespoons butter
    2 lbs. fresh haddock
    Salt & Pepper
    Fresh Lemon Juice

    Saute onion in butter until just tender. Set aside. Place haddock in baking dish. Cover with cooked onion. Sprinkle with paprika, salt, pepper, and lemon juice. Bake in 400 degree oven for 15-20 minutes until thoroughly cooked.

  5. Diane says:

    Put slice of bread into toaster. Push button down. Wait for toast to pop up.
    Spread butter on toast.


  6. Tina Ciner says:

    1 1/2 pounds Brussels sprouts, trimmed and halved
    1 pound red seedless grapes
    3 tablespoons olive oil
    sunflower seeds
    kosher salt and black pepper

    Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
    Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.

    Any kind of seeds (or nuts) work. I’ve used roasted & salted seeds and sprinkled at the end.

  7. Melissa says:

    LOVE the Farm Girl t-shirt, it suits you very well! Here’s a super easy recipe that would go with this soup!

    World’s easiest (and yummiest) Goat Cheese/Parm Drop Biscuits (gently adapted from Art Smith)

    2 C. flour
    1/2 t. salt
    2 t. baking powder
    2 oz goat cheese, cold
    2 oz (about 4 T) butter, cold
    1 C. buttermilk

    melted butter to brush tops
    parm to sprinkle over tops

    Preheat oven to 425 with skillet (preferably cast iron) in oven during pre-heat! Very important to getting crispy bottomed biscuits. :)

    Put 2 t. baking powder and 1/2 t. salt in 1 C measuring cup before adding flour. Fill cup with first cup flour. Add to mixing bowl. Add second cup flour. In separate bowl mix together butter and goat cheese (I usually cut the butter into small pieces and separate/crumble the goat with a fork. Cut cheese/butter into flour (with hands or pastry cutter works best). Make well in middle; add 1 C. buttermilk and mix gently, just until combined.

    Melt about 1 T. butter.

    When oven is pre-heated, pull out skillet (carefully!) and add enough butter to coat bottom. Drop biscuits into pan (I use those handy scoops with the lever (probably either 1/4 C. or 1/3 C.) Brush tops with melted butter.

    Bake for 14-17 minutes, tops will start to brown. Remove from oven, sprinkle with parm (whatever ends up touching pan will brown and be extra yummy). Try not to eat the whole pan yourself.

  8. Valerie Snyder says:

    Crockpot chicken tacos

    1 pkg of taco seasoning
    1 16 oz jar of salsa
    3-4 boneless skinless chicken breasts.

    Put all into crockpot cook on high for 4-6 hrs or on low for 6-8 hrs. Chicken should then shred easily with fork. Add to tortillas with toppings of your choice! So easy and wonderful!!

  9. babs M says:

    The Best spread ever:
    Soften 1 12 oz. bar of cream cheese. Finely chop one bunch of green onions and one pkg. dried beef. Mix all three and chill. Devour on crackers, celery or whatever else holds spread. Yum!

  10. Recipe for Woman on the Go-Go (no dish-washing necessary)

    Drive to favorite restaurant.
    Be seated.
    Order one from each of the Four Food Groups: wine, cheese, chocolate, and anything served by a waiter.
    Serving suggestion: at least once a week.

  11. Naomi says:

    Toss cubed butternut squash with walnuts, red onion, sage and olive oil. Spread on flatbread or pizza crust and sprinkle with blue cheese. Bake at 400º until cheese is bubbly. Devour.

  12. Karen Fisher says:

    Simple Sauteed Swiss Chard

    Melt 2 Tablespoons butter
    Chop Swiss Chard into 2-3″ chunks
    Sprinkle to taste with Red Pepper Flakes
    Cover & Saute for about 6-7 minutes, stirring once or twice.

    For added flavor add a liberal splash of white wine while sauteing & sprinkle sparingly with cheese after serving.

    My new favorite veggie side dish. It goes with everything!

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