Can you believe I was scared of this? Scared to make tomato soup. I was scared it would taste like pasta sauce.
A strong, incessant craving demanded I make it anyways. A craving that didn’t care if I never made it before and hadn’t eaten it in years.
So I did what any hard-pressed person would do. I winged it!
I kept it simple and went easy on the herbs, just using thyme, a big pinch of cloves and extra black pepper. I used the best canned tomatoes I could find (organic, San Marzano) and then left the rest up to fate. I crossed my fingers. And my pinky toes.
Thankfully, the outcome didn’t resemble spaghetti sauce at all! It was perfectly seasoned, velvety and rich. It had the perfect ratio of cream so the tomato flavor was mild rather than overwhelming. In other words, it was glorious.
I returned the pasta to the cupboard, ditching my back-up plan. Then I made myself a grilled cheese sandwich and proceeded to dunk my little heart out. My little, gleeful heart.