Tomato Soup For The Soul

Hey friends. What are you doing these days? I don’t know what I’m doing. But it’s going to be okay!

I just spent the past three days, from 8 a.m. to 6 p.m., in a hotel room with a screaming infant while the visiting mom went to a conference. One could sum it up as pacing back and forth at the Holiday Inn and listening to Baby Mozart for a single 10 hour-stretch while mixing up formula that I know the kid will refuse to drink. Then I went home to ghostwrite a yoga teacher training manual for a California studio. Inhale. Exhale. But freelancing is fun? I think. Everybody’s got a side gig, anyway.

It’s all good. Everything’s under control. Especially when I get home post-babysitting and have to recreate interview notes for a story due the next morning.

Dog eats notebook

Sometimes you’ve gotta know when to call it quits. Respect the limits of a single day, and trust that you’ll fix up this mess tomorrow. For those moments that require a bit of comfort food, I’m trying to swap my old method of stress baking for cooking. I love to bake. But then I’ve got a whole tray of brownies or three dozen cookies, and I will eat all of them. It’s just a bit much. Let’s go for some cozy soup instead.

You know that easy tomato soup and grilled cheese combo? An American Classic. This is your adult tomato soup for when you’re ready to eat adult foods but aren’t so sure about the adult job thing.

This vegan tomato soup is flavorful, subtly spicy, and so simple. We’re talking only 8 ingredients. You could probably make it with somebody else’s baby on your hip.

tomato soup

Tomato Soup

Recipe adapted from The Kitchn

Serves 4

What you need:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 jalapeño peppers, diced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) vegetable broth

To serve:

  • Lime wedges
  • Cilantro
  • Black pepper


In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and jalapeños for about 8 minutes, until fragrant. Add the spices, give it a stir, and let the flavors settle in for about 4 minutes. Next, add the can of diced tomatoes. Bring it all to a simmer. Add the vegetable broth. Cover the pot and let it cook for about 10 minutes.

Remove from heat. Working in batches, transfer the soup to a blender. (Or, use an immersion blender if you’ve got that fancy kitchen equip.) Blend until thoroughly combined. To serve, add fresh squeezed lime, cilantro, and black pepper for extra sophistication. Spoon up and forget about your worries.

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