Love your writing so much, Caissie, thank you! I gotta tell you, I was feeding leftover pasta to my kids earlier tonight and I truly thought about your pasta saucing discussion on the pod! And then I come here to catch up and see this?! *Kismet* Another vote for it on the Substack one day, please! 🙋🏻♀️
Yum! Sometimes the Campbells is exactly what I need for comfort food. But I'd try a home made one. I do also like bisque though.
And I would like to make a case for that much maligned and misunderstood ....uMami-fier (I had to find another m!) MSG!
Did you know that the panic about MSG was fabricated because racism? What isn't, eh?
It's found naturally in mushrooms, tomatoes, seaweeds and stocks, and we're probably eating it every day and not as an additive! This podcast explains all about it and it's time we embrace it again. but that can help with cutting back a little on the salt!
I fell for the propaganda for a little while, but oh look I became more informed and now I pick up “Accent”!! Not _an_ accent, although if I hang around anyone with one I tend to absorb theirs!
Caissie! Again, such a delightful way to start my week - please write another book (in addition to your joke book about the USA and the Jane Jones one) because I love your writing style so much. Thanks for the fun and inspiration 🥰
I'll definitely be making this soon! Nothing makes me feel more like a put-together adult than pureeing homemade soup in a blender. For those 5 minutes, I am Ina Garten. I am talent and grace. I am a culinary queen.
My husband and I were just talking about getting some tomato soup! This looks so easy. Thanks for sharing! And now I am patiently waiting for the tutorial on pasta sauce...
Ever done a soup exchange party? I would definitely make this for my next exchange! Our exchange rules are to make one pint of soup per person invited to the party. We invite no more than 12 people, and we share our chosen recipes ahead of time so there are no duplicates. Of course we also ask for dietary restrictions so we can accommodate allergies or sensitivities. It’s a great late fall/early winter way to stock up on good soups!
I had to laugh about the one bowl you didn’t enjoy! I grew up with my Campbell’s Tomato Soup (my fave) being prepared with half a can of water and half a can of milk so mine must have just been half bisque, I’ve never had it any other way! Thanks for sending out this recipe, can’t wait to try it!
That's how I've always made tomato soup too!! Rosella (my fave tomato soup) recently switched from cans to tetra packs (better for the environment) so now it's half a carton water and half milk. Of course swished round to get all the soup still in there 😊
I loved reading this recipe and as it's actually something I'd make I'll try it soon. I think I even have a $15 blender in one of the cabinets. The thing I enjoyed most while I read this recipe was the fact that it uses salt and butter. A lot of people wonder why things tasted so much better in the "olden"days (like the 1970s and 1980s). It's because those were the days that we used salt and fats when we cooked. My mom kept a pot with bacon drippings right next to the stove and somehow we survived. For a long time I couldn't make biscuits like she made because she used lard and for a long time it was hard to find and Crisco just wasn't the same. Anyways don't be afraid of using the fats and salt when you cook. Don't go nuts. It's like it says in the good book, "all things in moderation". I think that's someplace close to the part where it says "Blessed are the cheesemakers" (Thank you, Eric Idle).
Love your writing so much, Caissie, thank you! I gotta tell you, I was feeding leftover pasta to my kids earlier tonight and I truly thought about your pasta saucing discussion on the pod! And then I come here to catch up and see this?! *Kismet* Another vote for it on the Substack one day, please! 🙋🏻♀️
Caissie I so enjoy your writing! 👏👏👏
“You’ve got a read this tomato soup recipe! It’s genius!”  is nothing I thought I would ever say, but here we are. 😆
Yum! Sometimes the Campbells is exactly what I need for comfort food. But I'd try a home made one. I do also like bisque though.
And I would like to make a case for that much maligned and misunderstood ....uMami-fier (I had to find another m!) MSG!
Did you know that the panic about MSG was fabricated because racism? What isn't, eh?
It's found naturally in mushrooms, tomatoes, seaweeds and stocks, and we're probably eating it every day and not as an additive! This podcast explains all about it and it's time we embrace it again. but that can help with cutting back a little on the salt!
https://player.fm/series/secretly-incredibly-fascinating/monosodium-glutamate-msg
Same same. I still use MSG in my cooking ;)
I fell for the propaganda for a little while, but oh look I became more informed and now I pick up “Accent”!! Not _an_ accent, although if I hang around anyone with one I tend to absorb theirs!
Proud to say I never shunned MSG.
Caissie! Again, such a delightful way to start my week - please write another book (in addition to your joke book about the USA and the Jane Jones one) because I love your writing style so much. Thanks for the fun and inspiration 🥰
I’ll read fashion and packing and soup musing all day from Caissie! Live your life! Thank you for helping ours. Xo
I'll definitely be making this soon! Nothing makes me feel more like a put-together adult than pureeing homemade soup in a blender. For those 5 minutes, I am Ina Garten. I am talent and grace. I am a culinary queen.
Oh, yum! I’m totally making this.💖💖💖
Doing My Best F*cking Repies should be the name of your cook book!!!
My husband and I were just talking about getting some tomato soup! This looks so easy. Thanks for sharing! And now I am patiently waiting for the tutorial on pasta sauce...
My childhood mainstay, with grilled cheese using store brand cheese singles or government cheese.
Thank you for reminding me Caissie!
An important tomato soup rule is that it MUST NOT taste like marinara. This is a different category of liquid tomato. 🍅❤️
Ever done a soup exchange party? I would definitely make this for my next exchange! Our exchange rules are to make one pint of soup per person invited to the party. We invite no more than 12 people, and we share our chosen recipes ahead of time so there are no duplicates. Of course we also ask for dietary restrictions so we can accommodate allergies or sensitivities. It’s a great late fall/early winter way to stock up on good soups!
I am way more into this idea than the cookie swap!!
Cassie, I am visiting my mom and I needed to laugh amd you did it for me!!! I can't wait to mKe this soup!!! I may makre it at my mom's.
I have a Vitamix I got from Craig's List for $100 and I have never made soup in it. I am obviously missing out.
Love! Tomato soup and grilled cheese is one of my favorite meals. ❤️
I had to laugh about the one bowl you didn’t enjoy! I grew up with my Campbell’s Tomato Soup (my fave) being prepared with half a can of water and half a can of milk so mine must have just been half bisque, I’ve never had it any other way! Thanks for sending out this recipe, can’t wait to try it!
That's how I've always made tomato soup too!! Rosella (my fave tomato soup) recently switched from cans to tetra packs (better for the environment) so now it's half a carton water and half milk. Of course swished round to get all the soup still in there 😊
I loved reading this recipe and as it's actually something I'd make I'll try it soon. I think I even have a $15 blender in one of the cabinets. The thing I enjoyed most while I read this recipe was the fact that it uses salt and butter. A lot of people wonder why things tasted so much better in the "olden"days (like the 1970s and 1980s). It's because those were the days that we used salt and fats when we cooked. My mom kept a pot with bacon drippings right next to the stove and somehow we survived. For a long time I couldn't make biscuits like she made because she used lard and for a long time it was hard to find and Crisco just wasn't the same. Anyways don't be afraid of using the fats and salt when you cook. Don't go nuts. It's like it says in the good book, "all things in moderation". I think that's someplace close to the part where it says "Blessed are the cheesemakers" (Thank you, Eric Idle).