As a college student, I am always looking for recipes that are relatively quick, only require ingredients I always have (or come in a can), and are difficult to mess up.
This one is all of the above and delicious for a cold night when you are craving a bit of kick. It’s also vegetarian for those who care. The recipe serves two.
Soup:
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of vegetable broth
3/4 cup milk
1/3 cup butter (melted)
Salt & pepper
Ground cayenne pepper
Toppings:
Parmesan cheese / Asiago / Swiss
Saltines / Croutons / Toasted Bread Slices
1) Pour the tomatoes and the vegetable broth in a medium sauce pan and over medium heat. Meanwhile, mix the butter with the milk.
2) Once the broth starts bubbling, lower the heat and stir in the milk and butter. Shake salt, pepper, and cayenne pepper across the top of the soup, to taste.
3) Let simmer for 15 to 20 minutes. Then ladle soup into a blender and blend.
4) Add toppings.
Voilà! Easy and delicious.
Complementary film recommendation – Young Frankenstein (1974).
Nitrate & Narratives 