Thursday, October 21, 2010

Tomato Soup, Toasted Bread

The Chef: Liz

The Menu: A bowl of Dr. McDougall's Chunky Tomato Soup and two slices of crispy, toasted whole-wheat bread, cut into triangles—the optimal shape for soup-dipping. I added some minced garlic and half of one fresh tomato to my soup to give is an extra kick of flavor.

The Goods: Cloudy, chilly autumn weather has finally come to San Francisco, and in honor of our overcast skies, I whipped up a bowl of warming tomato soup. If there's anything more comforting or fun than double-dipping fluffy bread into soup, I don't want to hear about it. Now that lunch is over—it's been a whole 20 minutes—it's time to think about dinner. When you spend your workday editing recipes and writing about food, it's inevitable that you'll come across a must-try recipe or two, or 13,000. So, tonight's meal might just have to be the Vegan Laksa Soup currently featured on I swear I had no hand in selecting it, I'm just a shameless promoter of soup by nature.

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