Souped Up

I am running around like a chicken with my head cut off today, trying to get ready for our trip. Kyle, Kate and I are going to Las Vegas to watch BYU and The Jimmer Show. If you haven't heard about Jimmer, you must be living under a rock. Anyway, we hope the team does well and that we have lots of fun. I need a vacation badly, so I am very excited. However, it is very tiring getting ready for a vacation, especially when leaving 3 kids at home. We are so lucky to have good friends to watch the kids. Thanks, Rex and Brit!

We have to leave right after dinner, and I know things will be rushed, so we're having an easy meal -- grilled cheese sandwiches and tomato soup. I'm going to spice up the tomato soup, though, with an easy add-in that Kyle discovered. I don't think I'll ever do just plain tomato soup again. Here's how you do it:

Souped Up Tomato Soup

Take one 14 ounce can of diced tomatoes (no spices) and drain off a bit of the water. Pour the rest into an 8x8 baking dish.

Drizzle 1 T olive oil over the tomatoes in the dish. Then sprinkle the tomatoes with 2 t Italian seasoning.

Now roast the tomatoes for about 30 minutes in a 375 - 400 degree oven.

When you make your canned tomato soup, use milk. Then add in your roasted tomato mixture and heat the soup as you would normally. Then you can choose to blend or puree the soup for a smoother texture, or leave it chunky for a more rustic version. Depending on your preferences, you can also add 2 T cream for a richer version.

So delicious! The tomatoes add a lot of depth and flavor. I hope you try it and enjoy!

Off to Vegas, where I will attempt to stay on my healthy eating diet and exercise. Or eat myself into a stupor at a buffet.