I wanted to make Boston Brown Bread (which has not happened yet but is next on the list), but I needed two empty 28 (or thereabouts) ounce cans in which to cook the bread. What could I make that would provide me with the needed cans? I thought about chili but just didn’t feel like it. I thought about spaghetti but really didn’t feel like it. Then I thought about the Best Tomato Soup Ever. Ah ha!
The only problem is that I did not want to make a whole recipe so I would only need to use one can. “Oh, well,” I thought, “I’ll just make tomato soup and put the other can of tomatoes through the blender and save them for something.” (Be on the lookout for that something within the next day or two.)
I made the soup and it was sitting happily on the stove in its newly madeness and I think that the only problem now is that we don’t need any tomato soup. What to do?
Freeze it! “Oh, no!” I think. “I’m turning into Mike!”
So I put it into these containers that Paul has brought soup home from the Thai and Chinese restaurants and get it ready to pop in the freezer while I’m thinking about Mike. If you’ve never heard about the $50 and Up Underground House Book, you should check it out here. Mike Oehler wrote the book, and several others, and is a character. And I say that with the deepest respect. I worked for Mike briefly before we left Idaho and working for him was the most enjoyably interesting employment I’ve ever had. He has a great sense of humor, doesn’t often wear shoes, has a January birthday just like I do (and I know how much older than me he is), and has many, many stories to tell.
How will the Best Tomato Soup Ever fare in the freezer? That is unknown but when we find out, we will let you know. In the meantime, enjoy perusing Mike’s website and consider buying one or more of his books just for fun.
Update from 11/12/2015 (although we aren’t writing about it until 11/17/2015):
Best Tomato Soup Ever does very well after having been frozen. The younger boys wanted tuna sandwiches for lunch and I wasn’t in a tuna kind of mood so I thought I’d take one of the containers of BTSE out and see how it fared. Especially since I had some bread to make grilled cheese sandwiches.
I was a bit concerned because I put the yogurt in the soup before freezing and I wasn’t sure how it would fare. All I did to warm it up was empty the container in a pot over medium-low heat (an anomaly for me–I like to cook everything fast). Once it was thawed enough to put the lid on, I did. It was ready to eat in about 30 minutes and turned out just fine.
Quite tasty, it was. And you can see the little shavings from carving stamps right by the bowl.
So, if you love tomato soup and want to have a fairly quick and easy bowl on hand, stick it in the freezer!