#Single Serve Tomato Soup

[atlantisplus]

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[ragingbookdragon]

Post-mission is always a little rough on Simon. It’s getting back to some semblance of normalcy by sleeping and eating like he didn’t just technically commit a few war crimes. And her, God, if it weren’t for her, Simon doesn’t know where he’d be. Probably still alive, but deadened inside more so than he already thinks himself to be—he’d most likely be an even more hollow specter of a man. She helps, the best she can. Simon doesn’t tell her about the missions (for security purposes as much as it is her mentality), and she doesn’t ask too many questions other than, “Any injuries?” and “Kick some ass?”

He awakens to sunlight, a quiet bedroom, and a digital clock beside him that reads seven-thirty. Simon wonders if there’s something stronger than just chamomile in that tea she makes him drink at night when he isn’t tired, but he feels better than he has in months, so he isn’t complaining.

It does take him a few moments to actually find the desire to move, too warm, too comfortable. Her side of the bed is cool, but the scent of her remains and he rolls over, buries his face in her pillow, and inhales. Simon’s never really understood how shock blankets are supposed to ease someone’s fear, but he does know how the waves of calm seem to roll over him, like he’s laying on the bottom of the ocean, watching the waves as they crash over him, but it’s anything but choppy and rough. Smooth, gentle, loving.

His back aches as bad as his knees do when he finally gets up, but he stretches, pops his bones and joints before slipping on his sweatpants and sweatshirt, hood over his head as he pads into the hallway and listens. It’s a moment before he hears her humming from the kitchen and he follows the sweet sound of her soft voice, leaning against the doorway as he watches her.

Simon likes BLT’s and tomato bisque soup when he comes back from missions. It’s a special dinner she usually makes him, enough that he can have seconds and lunch for the day after, and she sings to herself as she spoons a hearty serving into the bowl on the tray before placing the freshly pressed sandwich on the plate with “Oo oo ah” as she blows on her fingers from the heat. There’s a fresh cup of tea and one of his water bottles with those electrolyte powders in it he loves. Even a fresh flower in a single vase.

A picture-perfect lunch and her smile drops like a sack of bricks, replaced with shock when she turns and sees Simon smiling softly at her from the doorway.

“You’re supposed to be in bed,” she whispers, as if he’s not there. “You’re not in bed.”

He nods. “Your observation skills are stellar, love. Perhaps you actually are learning something.”

Her lids drop in a deadpan stare as she sets the tray back on the counter and points to it, “I made you food, asshat.”

Simon walks over and practically shoves half of the sandwich in his mouth and she merely sighs. “Fhank fou,” he says with his mouth full and normally, she’d make a comment on him chewing and talking with food in his mouth, but he looks at peace and that peace drifts to her as she reaches up, wipes the corner of his mouth as he swallows.

“You’re welcome, Simon.” Her fingers drift to his cheek and she thumbs his cheekbone. “My handsome Ghost.”

His larger hand covers hers and he hums. “No Ghost here, only me.” He gazes into her eyes. “Only Simon.”

Her eyes crinkle around the edges and she steps on her tiptoes to nuzzle her nose to his as she whispers, “My handsome Simon. All mine. Always mine.”

“Always yours, love,” he murmurs back to her, hand still holding hers; he feels safe. “Forever.”

[littlbowbub]

When it's freezing cold outside and you're living inside a blanket, what could be more perfect than a quick bowl of hot soup? A spruce up and reupload of an older set of recipes.

Download

3 Soups:

Carrot and coriander 

Tomato 

Chicken -------------------------------------

base game

vegetarian safe & Lactose free (chicken soup contains meat)

available in restaurants

ingredients optional 

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Single serving: max vertices 251/ polygons 238

---

Make sure to delete the old versions as the package file name is different!

[moorishflower]

West African Chicken and Peanut Soup (Mali)

We're kicking off Soupquest 2025 in a big way by going straight for the unfamiliar: a delightful, creamy, sweet/savory tomato and peanut butter-based soup that originated in Mali but which is common in many countries in Africa, though this one is probably closer to the Ghana-tradition, as it's much soupier.

For those worried about the spice level, this soup uses 1 whole scotch bonnet, cut in half and then cooked in the soup for a time before removing the pepper itself. I was unable to find scotch bonnet peppers, so used habanero instead, and I opted to leave the pepper in for the entirety to give it a bit more kick, since a single habanero does not a spicy dish make. I'm happy to report that this does not at all register as spicy to me, only pleasantly warm, the peanut butter occupying the same niche as cream or cheese would.

This soup is delicious. The way it's often intended to be eaten is with fufu, a side dish made with pounded cassava root and plantains; I wasn't able to find cassava, but rice is perfectly acceptable to serve this over, turning it into something like a curry. It's sweet but not sugary, nutty, creamy, savory, warming but not spicy, and I can see how the fufu would be helpful because I was scraping my bowl for every last bit.

I used this recipe from Delish (presented here via wayback machine). Substitutions I made were as follows:

Subbed 1 habanero for 1 scotch bonnet pepper

Subbed 6 tbsp tomato sauce (reduced) for 2 tbsp tomato paste (I forgot to get the paste okay it's fine)

Added some baby spinach for color

You can make this with canned tomatoes if you'd like. Everything kind of breaks down into a delightful sauce in the end. I recommend using a natural or no-added-sugar-organic peanut butter to keep the soup from being too sweet; I used Jif's natural peanut butter and it was probably still on the sweeter side, but still delicious.

The last thing that you can do differently is use bone-in chicken thighs. Sear them as normal, trim as much meat off the bone as you can, and then put the bones back into the soup while it's cooking down. You can fish the bones out when it's done and easily shred whatever meat is remaining off the bone, and you get a bit of added chicken-y oomph to your soup.

For those who want to preview the soups I have collected (both from the wonderful suggestions here on tumblr, as well as through much googling), you can check out my Soup Map here.

[babsvibes]

A soup recipe that’s relatively cheap and easy because I cook like a single mother of four

In one pot: brown a pound of beef, strain the grease, then add two taco seasoning packets, a diced yellow onion, a can of corn, a can of pinto beans, a can of rotel or diced tomatoes (don’t strain the cans, dump them entirely into the pot). Cook until flavors combine. Serve with shredded cheese, sour cream, and tortilla chips.

For fool-proof instructions:

Get a pot. You will only need one pot. Should be big enough that a soccer ball could sit in it (but doesn’t have to be a submerged soccer ball).

Throw a package of ground beef in it (usually around one pound) and cook until the pink is gone.

Can be the cheap tube of ground beef or a different meat, who cares. If you don’t have a fancy way of straining grease so it doesn’t go in your drain, get a wad of paper towels and c a r e f u l l y let it soak up that puddle of grease then throw the paper towels away.

Take two taco seasoning packets and sprinkle that over the beef. Stir.

Yes it’s mostly dry seasoning on beef don’t worry there will be liquid in a second. You can use only one packet if you prefer less seasoning. Add a little extra water if you need to tone it down.

Throw in a diced onion. Stir.

I wouldn’t go for a sweet onion, but it would probably fine if you used whatever kind of onion you have. If you want to use a shallot, go ahead. Maybe try dicing while the meat is cooking. If you didn’t, just take the meat off heat and finish the onion. Put it back on heat once you���ve thrown the onion in. You can skip the onion if you want.

Dump a can of corn, a can of pinto beans, and a can of diced tomatoes into the pot. Stir.

Do not drain them first. Just dump. I try to grab the cans that are like duel ingredients so fiesta corn, beans with jalapeños, and tomatoes with green chilies. Literally all of this is interchangeable. If you have a different kind of bean, sure use those. If you have stewed tomatoes, go ahead. It comes down to texture and slight variations on flavor but because of the seasoning packets it will mostly taste the same regardless.

Bring it to a boil then lower the heat, cover with a lid, and let it simmer. Cook until you can see through the onions. If you skipped the onion, taste periodically for the flavors to come together. You can give it a stir every once in a while.

The flavors “coming together” looks like when color saturations all match to form one soup instead of five separate ingredients. Like when you put a filter over a photo and now it looks more balanced? This could be like fifteen or twenty minutes but I don’t know your stove.

If you’re like “this isn’t enough juice to be a soup” give it a few minutes as the ingredients release their moisture. If after like ten minutes there’s still not enough liquid to your liking, pour some extra water in there by rinsing out one of your previously used cans (like if there’s still beans stuck in the bean can, fill it halfway with water, swish it around, and add that).

Serve with shredded cheese, sour cream, and tortilla chips. Hot sauce optional.

If you want to add more stuff, do it. Peppers? Sure. Shallot instead of or alongside an onion? Go for it. More beans? I’m down if you are. If you want to get rid of stuff, sure thing boss. It does not matter. This is simply the easiest recipe.

[vyncentevelyn]

I cannot for the life of me get this idea out of my head…so…

Like we all know Steve, the beautiful single mother of 7, can cook. Has learned to cook a variety of meals and treats. Knows everyone’s favorites.

Max loves roast with mashed potatoes and glazed carrots. Erica loves quiche. El loves French toast with fresh strawberries and lots of syrup. Mike loves tomato soup and grilled cheese made with soft buttered rolls. Dustin loves chicken nuggets with homemade honey mustard sauce, and Steve knows he prefers steamed broccoli even though he won’t admit it. Lucas loves eggplant Parmesan with diced olives in the marinara. And Will loves homemade chicken noodle soup, for which Steve makes fat egg noodles and his own broth.

Steve even knows the older members of The Party’s favorites. Nancy loves vegetarian curry, the spicer the better. Argyle loves chicken pot pie. Jonathan loves meatloaf with buttery peas and roasted sweet potatoes. And Robin, love of his life, loves soft scrambled egg over rice.

He knows all their favorite snacks too. Learns to make potato chips, mini pizzas, pigs-in-a-blanket, popcorn. Always has fresh fruit and veggies with a variety of homemade dips. And when Hellfires starts playing at his house, he learns all of the members favorite snacks too.

He even makes an actual 7 course meal for the end of a Hellfire campaign for Will’s birthday. It impresses everyone.

And none of them complain about the desserts. He learns to bake cookies, brownies, cinnamon rolls, cakes. Anything they ask for, he delivers.

And Eddie, he loves all of it. Will eat anything without fail. Tells Steve after every meal it was his favorite. And when pushed about what is *actually* his favorite food Eddie will say something like, “Babe you could serve me a phone book covered in gravy and I think it would be delicious if you made it.”

So Steve figures Eddie just loves food or there’s something only Wayne knows how to cook a certain way and that’s Eddie’s favorite.

But one night Steve is exhausted. It’s just Eddie and Steve alone for dinner. And Steve just doesn’t have it in him to actually cook. So he makes a box of Kraft mac and cheese. Does the bare minimum. Boils the noodles adds salt. Mixes in the butter, milk, cheese powder. Sprinkles in a tiny bit of nutmeg. Adds cracked pepper. Globs some hot sauce in it. Then serves it.

And Eddie loses his goddamn shit over it.

And Steve can’t comprehend it at first. All of the extravagant meals and this…THIS is what Eddie flips out about.

Steve ends up making a lot of Kraft mac and cheese.

[ilikerottenmilk]

It's calories can depend on what you add inside of it. But overall it is really low kcal (313 kcal per serving) if you're only eating a single meal in a day. Plus, it is very filling and nice to drink in cold weathers.

✮Check the recipe here;

First, I prepared the soup:One carrot, two garlic Clove, one small and wide green pepper. I also added little bit of salt and Ginger spice with some mint.

Meanwhile, I also started to cook the chicken with just a teaspoon oil and little bit of red miso paste. Once I am satisfied, I added frozen tomatoes and green slim pepper.

I cooked it for a while till I was satisfied. It suppoused to have some water in it, so that we can add into the soup.

After mixing them together, I also added a spoon of soy souce and some red miso paste in it till I was happy with the taste.

You can change this food however you Like. You can add low kcal noodles, some mushrooms and green onions too.

Like I said, it is awesome for breaking your fast. I only eat one meal in a day usually and it is really delicious to drink during winter time.

[sprintingowl]

Dead Beats TTRPG

So in my game design research for the turn-based brawler roleplaying game Dead Beats I have learned the following things:

Borscht is an extremely varied type of soup. The general principle is that it's sour and vegetable-based, but you can make it with cabbage, sorrel, rye, pickled hogweed, or beets.

Because it's so varied, it's going to be hard to talk about in a prescriptivist way. If I say the stock is best when made with marrow bones and fermented beet juice, and that it should be served hot with smetana, I'm flattening a complex range of recipes and plethora of cultures into a single experience. And a borscht fan could rightly take issue with this!

But the other way of approaching things is to say that very nearly anything is borscht. Beef broth, pork broth, with meat in or without, smoked meat or unsmoked, mushroom broth, mutton broth, goose or sausage, fish broth, bone broth, root vegetables of every type, vinegar or lemon or tomato paste, vegetables boiled or vegetables baked, horseradish or prunes, red wine, pickle juice, with or without roux, and this isn't even getting into times when borscht has crossed cuisine barriers to become a maybe different but definitely related recipe.

Which is all to say, I am going to do my best. For those of you who have backed at the level where I share with you a borscht recipe, and for anyone backing at a level that gets to add custom content to the game and therefore gets the borscht recipe by default, I will try to represent borscht as best I can within the limits of my own cooking skill and geographical boundaries.

I will get my first batch of beets shortly.

This may end up being several recipes.

[invisiblequeen]

@squea Heard you got a sim that needs a friend. May I present...Elayne Tang?

(ExCUSE ME, miss n0body, I can introduce myself, thank you!)

No. We'll do it together. I'll lay out the basics and you can interject.

(LOL Like you could stop me! HI SQUEA!)

Name: Elayne Tang (they KNOW that already, girl keep up--)

Age: Young Adult (Don't let the 'young' fool you, though. I. Am. GROWN.)

Hometown: Windenburg (where the nightlife is the right life! ha! get it?)

Career: Aerobics Instructor (And it’s still not enough to tire me out!)

Status: Single (to all you hopefuls out there, the way to my heart is on the dance floor. ;))

Skill Stats: (BOOOOO how dare you try to quantify my value-- )

Fitness: 2 (weightlifting is so BORIING, let’s go pop lock and drop it instead!) Charisma: 8 (I mean, with a smile like this, how can I NOT—) Dancing: 5 (DANCE IS LIFE) Research & Debate: 7 (I have a page of bullet points on why the Jubislide is actually the work of spell casters making you think you as a mortal can do that shit—) Cleaning: 4 (I’m not DIRTY!…I’m just…messy. There’s a difference, right??) Comedy: 6 (Not to get cynical, but life is a joke, so why not roast it?) Cooking: 3 (You want a grilled cheese served with creamy tomato soup? I’m your girl. You want a five course entree go to that Ilama restaurant over there. Hmph.)

Aspiration: Trend Setter (Have you SEEN this outift? I AM the trend!) Traits: Clubber, Creative, Dance Machine, Flirty and Brave (Probably why I didn’t flinch when I saw that dude fall from the sky.) Lifestyles: People Person & Energetic (You tell your friends to get with my friends, and we’ll all be friends that dance on weekends!) Clubs: Founder Of The Club, “Two Steppers” (Where all you gotta do is DANCE TILL YOU CAN’T DANCE NO MORE!)

(In conclusion I am literally the best bestie you could ever ask for and CORRRRN, if you're ready to see the world and learn a few moves while doing it, I'd be happy to help you! xoxoxoooooo!)

sigh We hope you consider Elayne Tang as one of Corn's new friends. Thank you and goodnight.

(Now look at my shoes.)

[chronotopes]

work may be slow as hell today but at least i made a crazy single serving of tomato soup

[hydrogenandhelium]

If some company made a tomato soup that was gluten and dairy free and came in a single serving package (so I could keep it in my desk at work) I would simply die. The only GF/DF tomato soup at my grocery store comes in 1 lb cans. What the fuck am I supposed to do with 1 lb of tomato soup??

[rhapsodomancer]

what's your ideal grilled cheese?

mine is:

rye or marbled rye spread with mayonnaise before grilling (it makes the outside crispy but keeps the bread underneath nice and fluffy, much nicer to bite into. also it's always spreadable, unlike butter. don't even say the word 'margarine' to my face.)

american cheese, like kraft singles. don't waste your time arguing about whether it's real cheese or not because i do not care

cut along the diagonal (obviously)

served with a side of potato chips (the ruffle/wavy kind, or kettle chips) and dill pickle spears

i'm mostly ambivalent on tomato soup

[kushblazer666]

Something that took me way too long to learn that I thought I'd pass along:

"Picky eaters" are, in fact, picky.

When you offer something to eat to someone who has preferences for certain foods, and they say, "No, thank you," it's because they don't like what you've made, or because they like other things more.

It's not because your food is unpredictable, and they don't *know* if they like it.

Here's the thing:

If I make taco soup for a neurodiverse child and they love it, then they believe they love taco soup. The soup has ground beef, a bag of frozen mixed veggies, some beef broth, and taco seasoning. It's served with tortilla chips, and it's tasty.

And if, perhaps, the next time I make it, I add beans and a can of tomatoes?

I think it's excellent that way.

But it's the *same* taco soup as the one they remember. And maybe they can stand the texture of beans, or the acid of tomatoes.

They know that -- they just don’t know that they feel like they've been tricked.

Taco soup isn’t supposed to be one thing, every time.

If I say we're having "tacos" and one time it's chicken and one time it's ground beef and another time it's carnitas, that child can know whether "tacos" are something they can eat.

"Stir fry?" Forget it. Way too few variables.

Bananas aren’t variable.

Neither are apples.

But you know what does have variables?

Amy's frozen enchiladas.

Bread and peanut butter.

Add-hot-water-and-eat instant pho.

Taco Time meal number 8 with chicken, corn tortillas and a root beer.

Frozen gluten-free waffles.

Those are never the same every single time, no matter what.

If, God help me, I make chili mac (or hamburger macaroni, or hamburger helper, or whatever you call noodles and meat and tomato sauce all combined in a pan,) and I make it different every time? Then that child will be able to eat chili mac, even if it's not their favorite food.

Two of my kids went through a phase where they could only eat certain things, and I could always understand why they could love something one day and hate it a week later.

Turns out it's my creative, delicious, never-changing, unadaptable cooking.

I'm hoping this latest child with food preferences will adapt and overcome -- one of my older kids, who was at one point down to a list of six foods, just made excellent gumbo for Christmas and a plate of fantastic stir-fried rice at midnight tonight.

So if you're wondering why your kid wants to eat fast food but not your cooking?

It's entirely possible that it's because they hate your cooking, or because they love fast food.

It's because they don’t know they don't hate fast food. And they're sure they're going to hate whatever you're making.

(Comments, insight, discussion, empathy, as always, are welcome. But please give me advice on children and food preferences unless you have raised neurodiverse children with food aversions, have had to deal with being gluten-free and/or dairy-free for years, and understand the biology and psychology behind texture and taste sensitivities. Anyone who comments anything along the lines of, "Make them eat what's available -- eventually they're break down and eat" will be celebrated. It's like saying, "I know they're a vegetarian, but if they're hungry enough, they'll eat steak and like it." It's helpful and kind.)

Pictured is the very excellent gumbo we had for Christmas dinner.

[hopegillespie72]

Cowboy Lasagna 😋

Ingredients:

1 lb of ground beef

Minced onions – 4 tbsp

Worcestershire sauce – a generous sprinkling

Parsley – roughly 3 tbsp, divided

One can of tomato soup – 10 3/4 ozs

One can of corn – 15.25 ozs

Dried ground mustard – 3 tsp

One package of tater tots – 32 ozs

Salt and Pepper to taste

Mozzarella cheese – roughly 4 cups

Instructions:

1. Brown ground beef with spices – drain. Add can of soup and can of corn, simmer for about 10 minutes.

2. In a greased 9×13 baking dish, arrange tater tots in a single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.

3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving

[griled-chese]

top 5 sandwiches as a fellow sandwich fan? i’d also like your top five magic arts but i’m giving the sandwich question preference due to your url

okay okay yayyyyy! sandwiches are so divine to me thank you for the question.

#5. tomato and mayo.

real simple to start off, but sometimes simplicity is the key. the scant ingredients make each flavor all the more clear, playing in beautiful harmony. makes summer time bearable.

#4. PP&J+

still in the realm of simplicity, but with an added twist I learned from my father. a couple of dill pickles, which lend both a saltiness and slight sourness which honest to god perfectly compliments both the fruity sweetness of the jelly and the nuttiness of the peanut butter. I don't have PB&Js often, but when I do they're bepickled through and through.

#3. breakfast sandwich

I'm talking egg and chicken fillet type thing on a toasted bagel. the details don't really matter, long as it has breakfast flavors, as breakfast is the most hedonistic meal of the day and sandwiches are objects of pure hedonism for me. I like to put a lil ranch on em too.

#2. the thanksgiving leftovers sandwich

as mentioned before I love a good hedonistic meal, and as such thanksgiving is my second favorite holiday. the family aspect I could take or leave, but the feasting? makes me feel like a medieval king. but the true feast comes not on thanksgiving day but the day after the day after, when my stomach's empty and the leftovers are starting to get just a little delectably stale. I reheat all the leftovers I can find and shove them on the two biggest slices of bread. a true indulgence of mankind's deepest gluttony, this sammy should ideally leave you immobile.

#1. grilled cheese sandwich

it was obvious, there is no other sane choice in my mind, frankly there is little else in my mind except the perfection of the grilled cheese. the grilled cheese has a simplicity to its base form but with that comes an unrivaled versatility, it comes to us in one thousand forms each aligned perfectly with every single cell in my body. there's the simple white bread american cheese, best when paired with a simple soda of some kind. or a barebones approach served with warm soup, a combination that is so good it's literally yuri. you can use different breads, sourdoughs being a certain favorite of mine. you can use mayo instead of butter, but be careful with porous breads lest ye end up with little mayo pockets. there's a veritable menagerie of additions you can add, my favorite being hummus and tomatoes. hell even in just the cheese there's infinite possibilities. every grilled cheese is beautiful and every grilled cheese may sing to us in angelic voices in the few moments of savoring them after every bite, if we allow them to.

god I love sandwiches, thank you for letting me be a sandwich freak for all too long. it was admittedly a bit of a hard list to make since most of the sammies I make don't really fit into rigid categories and are more just whatever I have on hand that I feel like adding in the moment. anyway I'm going to go eat a sandwich and then after I'll do too 5 magic card arts.