I bet you didn't realize that you'd just be getting food updates and recipes when I said I'd try and post more on my blog...heh. Well. You are. I don't even have a picture today, because laziness prevails, my friends. Watch out, it's coming for you next.

Anyway, Cody's doing this health challenge for work. It's been an adventure, since he's technically not supposed to have added sugar in almost anything except yeast-raised breads. You might be surprised by how much food has sugar as an ingredient (or high fructose corn syrup--same deal, he can't have it.)

Regular condensed tomato soup has high fructose corn syrup, and even the fancy brands like Pacific Organics' Roasted Red Bell Pepper and Tomato soup has cane juice in it...so...when we went to do our standard throw-together grilled cheese 'n tomato soup tonight, I had to come up with something else to serve with it.


What indeed...

Are you sufficiently suspensified?

I hope so.

*dramatic fanfare*

I made tomato soup from scratch tonight, and it rocked.

Here's what I dun-did:

2 14-oz cans petite diced tomatoes
Juice of 1 lemon
1 onion, finely diced
1/2 tablespoon olive oil
1 teaspoon basil
1 teaspoon parsley
garlic powder
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk

Turn on le olde broiler on the ceiling-of-the-oven setting. High? Whatever it's called. Throw those tomatoes, the juice, onion, oil, and spices into a 9x13" pan. Broil for 10 minutes, stir, then broil an additional 10 minutes and remove from oven.

During the last 10 minutes of broilage, make a white sauce by melting the butter in a medium saucepan over medium low heat, whisking in the flour until it gets nice 'n bubbly and golden, then add the milk all at once and cook until thick and bubbly. Remove from heat. When you get the tomato mixture outta the oven, throw that into the saucepan, stir, and serve.

Next time I think I'm gonna blend it, 'cause it was a little thick as-is. Well, or add some broth? I'm not sure. I shared the recipe anyway, so do with it what you will. :P