THIS soup has been a total crowd-pleaser! A perfectly healthy and satisfying family dinner with a secret combination of flavors rich enough to serve at a party. Best of all, it’s ridiculously easy to prepare and everyone loves it!
Except for that one time. True story. Cliff notes.
Made a double batch for a friend. Filled a recycled plastic ice cream bucket so that my friend wouldn’t have to bother returning a dish. She was on the phone when she answered the door so I quietly stepped inside, waiting for her to finish in the other room. Then one of her little children needed my help. I carefully set the GALLON of soup on the floor, lid securely in place, and took three short steps to the waiting toddler. As I bent down to help, the child hesitantly raised a tiny finger, pointing to something behind me. I turned to see that darling baby brother, really big for his age, surprisingly agile, had in less than three seconds, tipped over the bucket of soup, popped off the lid in the process, and was now just beginning to gently splash in the edge of a two and a half foot, red pool of still warm soup which had poured out, all over their SHAG CARPETING!
It was unbelievable. Of all my many recipe fails, this has to be the worst. Please, oh please, I’m begging, let it be the worst! Having finished her phone call my friend returned to find me hunched over, crumpled on all fours, frantically using a big rubber spatula and both hands to squeegee the almost 16 cups of fragrant soup from her living room carpet. Oh man, it makes me sick to even think about it. I WAS DYING!!! Next came the pleading, promises, and bribes offered to numerous carpet cleaning establishments until I finally found someone that would come to my friend’s home, IMMEDIATELY. Roughly, and I do mean “roughly” about an hour later I wrote the hefty check. I left wishing with all my heart that I had just offered to BUY my friends a really nice dinner! Such a massive waste of time and resources:(
Let it be known that as I placed my trusty bucket of soup on the carpet, the thought came to me that this wasn’t my smartest move…and that I should instead step over the sizable child gate into my friend’s kitchen, even though I was wearing a long skirt, confront the 100 pound dog which was corralled, which I had not actually had the pleasure of meeting before, and just PUT. THE SOUP. ON. THE KITCHEN COUNTER.
So what did I learn about listening to The Spirit during this most recent, and very wonderful, General Conference?
Plenty! Here’s the recipe.
4 tablespoons butter
1 large onion
1 large carrot, or two medium
1 large clove garlic
2 cans fire roasted diced tomatoes (15 oz. each)
1 can artichoke hearts, drained (15 oz.)
1 cup water
1 cup evaporated canned milk
4 chicken bouillon cubes
1 tablespoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon baking soda
Quickly chop the onion, unpeeled carrot, and garlic. Saute onion and carrot in butter, adding minced garlic once the vegetables have begun to caramelize and carefully cook for another minute until fragrant. Remove from heat.
Drain artichoke hearts and blend with 1 cup of fresh water.
Empty blender and begin blending small batches of cooked vegetables, canned tomatoes, evaporated milk, and spices. Takes all of five minutes, max.
Combine purees in pot, heat and serve! No one will even know that there are nutritious artichokes, carrots, onions, and garlic in all that rich, velvety goodness.
Truly, I like this recipe more than any roasted tomato soup I’ve had from a restaurant. I especially like that it’s made with a few cans and spices from my food storage and only the most common fresh ingredients!
Last thing. And this is just an idea that might be interesting if you have little children, or meat-with-every-meal men in your life:) It’s really easy to add a little pasta and cooked meat for a heartier version of this soup:)
Last month I gave little food storage dinner kits and this recipe to my Visiting Teachers.
Much safer than a plate of my cookies.