Whatchya doin’ you hottie chicken?
I’m trying really hard to not talk to my bowl of soup, but it’s been a largely unsuccessful venture.
It’s sooooo pretttty.
And it tastes even better than you could ever imagine. Even if you imagined licking it off of Edward Cullen’s sparkly chest. Which, by the way, is soooo 2009. So, get over it.
Hewo babycakes. Lil’ smoochy poochy soup.
Yep. See. I’m hopeless.
Spicy Tomato Soup
I wish I could say this soup was just good. I wish I could say it was just nice. Because then you wouldn't accuse me of being overdramatic or boastful. But, good glory. This soup is sheer perfection. It's freakishly easy to whip up, tastes like the dregs of paradise, and pairs beautifully with these funky-fast little breadsticks. Prepare for perfection. You've been warned.
2 tablespoons Earth Balance buttery spread
1/2 vidalia onion
1 large clove garlic
2 tablespoons brown sugar
1 1 /2 tablespoons Chili Garlic Sauce
1 teaspoon salt
28 ounces diced tomatoes
1/2 cup coconut milk
3 tablespoons fresh-chopped basil
1 tablespoons fresh-chopped cilantro
In a large pot, heat the Earth Balance (or butter or olive oil will work, too) over medium-high heat then add the onion and garlic. Cook until softened. Add the the brown sugar and cook for another 30 seconds or so. Toss in the Chili Garlic Sauce (add more if you want it super spicy), salt and tomatoes. Heat until very hot, then transfer to a blender and blend until smooth with the coconut milk. Add the basil and cilantro and blend just enough for the leaves to be chopped and mixed into the soup but not pureed completely.