Ever wander through somewhere, pick up a certain smell and immediately find yourself lost in a sea of memories? You’re not alone. The human brain’s anatomy is designed to link your sense of smell to the parts of your brain linked with memory (Interesting read https://www.psychologytoday.com/blog/brain-babble/201501/smells-ring-bells-how-smell-triggers-memories-and-emotions). For me, the smell of chicken stock immediately reminds me of winter at mom’s house. Mom makes some of the best chicken noodle soup out there and always makes her own chicken stock from scratch. The smell of it bubbling away brings me back to memories of slurping away at soup over dinner or the one time I ate 7 bowls of it in one sitting and instantly cured the bronchitis I had been suffering from. Knowing how to make your own stock will help you waste fewer food scraps, improve the depth of flavor in any dish you’re making, fill you with a sense of self-sufficiency and fill your home with some wonderful smells.
We’re starting the new year with some freezing temps here in Denver. Today’s high is 1 whole degree-brr! That means soup time! I’m excited to share my creamy tomato basil soup with you. This is a wonderful set-it-and-forget-it soup. Made with beautiful San Marzano tomatoes and fresh herbs, this is an easy way to get your veggies in and enjoy a belly warming soup.
Well…it happened. The first of the back-to-school colds has made its appearance. Even though we’re not in school anymore, I’m still convinced that we somehow picked it up from some tiny person somewhere. And of course, this couldn’t be worse timing. We have a couple awesome trips coming up, some major deadlines at work and something going on almost every night. Cue the “I-have-to-feel-better-right-now” soup! I can’t call this a full-on chili and it’s not a true chicken tortilla soup, but it falls somewhere right in the middle. This soup uses fresh roasted hatch chilies from the farmer’s market and roasted tomatoes to create a gentle heat with some great, southwestern flavor.