ROW - the Tomato soup with pasta and basil edition

 Ok, not to be "that girl" but it's still not soup weather in Sandy Eggo - still in the 80's and sunny, but I was craving soup when we both got home from NYC with colds, boo.  I hadn't tried this recipe yet (from my Essential Vegetarian cookbook) and it was delicious!  I admit I'd never made tomato soup from scratch before, just from canned tomatoes, so it was fun to try that out.  Definitely worth the time, it was tasty.

Here's my tips, if anyone's interested.  I used an immersion blender rather than messing with cooling with the soup down and pouring it in batches into an actual blender.  Forget that crap.  It also only calls for a cup of the cooked pasta and I figure, if I already made the whole bag, then the whole bag is going in!  Carb loading!!!  And finally, I added way more fresh basil than it calls for because, let's face it, basil rocks the house.

 The sick soup critic next to me only gave it a "meh", I liked it more than he did.  I'm sure he would have been more stoked if there had been huge chunks of meaty meat.  :)

 I totally forgot to take a pic before I started digging in, so sorry for the gross pic of my half-eaten meal, haha!