If you haven’t heard, it’s hurricane season.
After suffering an earthquake earlier in the week, the East Coast is now being hit by the fury of Hurricane Irene. It’s been quite a while since we’ve had a legitimate hurricane in the region, and the fear that the storm has instilled in the area’s residents was, quite frankly, a bit unexpected on my end. The lines at the grocery stores were ridiculously long, and I was quite glad that I’d gotten most of my shopping done earlier this week. The one thing I could not find, however, was a flashlight. That being said, I was able to grab one of the few candles left at CVS along with a pack of lighters so, if I lose power, I at least have that! It’ll be interesting to read casebooks by the glow of candlelight; somehow, I don’t think it’ll make them more romantic.
Whenever there’s stormy weather I instinctively reach for a bowl of soup. Now, I am not much of a soup person, and, when I have soup, I like it to be full-bodied (no weak broth for me, please!). But here’s another Rosemary-confession: I am not much of a tomato person. So the fact that one of my favorite foods in the world is tomato soup? Defies reason.
I love a good tomato soup; it just tastes so homey and comforting. This one was particularly quick and easy, but what makes it super good is the fact that it features a red pepper. I just happened to have one on hand and decided to throw it into the mix for the heck of it. I really think the pepper brought out the best in those tomatoes, because this soup is a delicious, and I can see it becoming a staple in my kitchen!
Happy eating and, to all of you on the East Coast, stay safe!!