-Brussels Sprouts & Tomato Soup-

   

   Earlier this week, before I could get to the store, there were several days where I was quite low on groceries. One of those nights I looked in my freezer, which held a few different packs of frozen vegetables, and decided it was the night to try Brussels sprouts for the first time ever. I had seen a couple different ways to cook them and decided I would make the bare-bones version of this recipe. I was a little concerned that I would hate the Brussels sprouts because the only things I've ever heard about them have been negative. But I tried anyway. And LOVED them. 
   Because they were thawed from being frozen and already slightly soft, I wondered if they'd get even softer or if they'd crisp up a bit while roasting. Soften, and caramelize, they did. When I took them out of the oven, I didn't even wait to plate them before trying one... and then one turned into nearly half the pan. And the flavor was wonderful- not bitter at all. I also happened to really, really enjoy the texture of them because it was reminiscent of squishy french fries which were always my favorite. 
   While my roommate was giggling at me for how excited I was, I was thinking for ways I could eat them with or in other meals...

-Roasted Brussels Sprouts-

• 1 bag frozen Brussels sprouts, thawed
• 1 ½ Tbsp melted butter [or olive oil or almond oil]
• ½ tsp garlic powder [or 1 clove finely chopped garlic]
• salt&pepper to taste

- Preheat oven to 400º
- Cut each sprout in half, or quarters if it’s large, and place in medium bowl.
- Add butter or oil and seasonings and mix to coat sprouts.
- Place in preheated oven and bake for about 15 minutes or until browned.
- Remove from oven and serve warm or let cool and store in fridge.

...The next morning I had some Brussels Sprouts for breakfast, cold, with mini frittattas. Delish.

And later that evening I, again, was staring into my fridge and cupboards trying to figure out what I could make with the few ingredients I had left. 

My thought process went something like this: "Large can of tomatoes? Check. A little cream and almond milk? Check. Parmesan cheese? Check. I shall now try to make tomato soup! I wonder if this will work."

I am so excited about this very simple recipe- for just that reason. It's simple. This soup has great flavor- not too rich&creamy that you can only eat two bites, but very a pleasant and roundly flavorful. perfect for these chilly fall days. I was a little bummed when I ate the last of it a few days after I made it. I liked it that much!

For me, the most surprising way I fancied it- my favorite so far- was with the left over Brussels Sprouts [from the previous nights' meal] plopped in. Fabulous. I felt like I was eating at a really fancy restaurant. I could eat that tomato&brussels sprout soup all the time. Seriously. And I didn't ever like tomato soup until a few months ago and had never even tried Brussels sprouts until I made them this week. Who knew it'd be such a winning combination?! Well, I'm sure there are many people, but I haven't taken the time to google it yet. So I was quite surprised with it. If you want to spruce up plain ol' tomato soup, give this a try!

-Tomato Soup-

• (1) 28oz can tomatoes
• 2 ½ c water
• ½ c unsweetened plain almond milk
• ⅓ c heavy cream
• ½ c chicken stock [no sugar added]
• ½ c freshly grated parmesan cheese [not the bagged/shaker pre-shredded kind]
• ⅓ c tomato sauce [no sugar or oils added- check label carefully]
• 1 tsp oregano
• salt & pepper to taste

- In a blender puree the canned tomatoes but leave it a little chunky.
- In a medium sauce pan over high heat add all ingredients and mix well.
- Let boil uncovered for about 20 minutes so it can thicken.
- Turn heat to low and let soup rest for a few minutes.
- Serve warm with Brussels sprouts or let cool and store in the fridge- it reheats perfectly.

*If you try these recipes, please, please come back and tell me know how they turned out and how you like them. Lets build a community! :)

-ENJOY-

LC