All this week, I have not been feeling well. Very odd because I have not been sick in years (maybe it was just severe allergies?) Regardless, this week made me realize how much I want to be a little kid again.
WARNING: rant ahead. Feel free to skip to the recipe if you have no interest in hearing someone’s minor life problems.
Now back in the good old days, being sick meant staying home from school, watching TV all day, and scarfing down hot soup while being nursed back to health. Not so much anymore. I still had to drag myself to school (God forbid you tell a professor you were too sick to attend class), give presentations, take some exams, and do large quantities of studying and homework. Not to mention, come home to find that large bills for car insurance and eye care are on their way. And not one ounce of hot soup to be found 😦 What I really wanted was for someone to make me this tomato soup (I couldn’t in fear of getting someone else sick).
School, work, and bills. I know, I know, suck it up, right? But even so, wouldn’t it be nice to be a kid again, even for a day? Ok. I’m done my rant. Thanks for putting up with me (if anybody actually read this). I promise I don’t do that often. Now, on a lighter and yummier note…
1 tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
2 28oz cans of plum tomatoes with juice
1/2 cup chicken broth
1 tbsp balsamic vinegar
salt and pepper to taste
basil to taste
In a large pot, heat oil. Add garlic and onions and sauté for 5 minutes. Add in tomatoes and juice. Crush the tomatoes with the back of a spoon. Add in chicken broth, balsamic vinegar, and salt and pepper. Bring to a boil, and then reduce to a simmer for 15 minutes. Puree with an immersion blender (if you don’t have one, transfer to a blender) until desired consistency. Add and mix in basil before serving.