As you can probably tell from the title, my family and I are obsessed with Trader Joe’s. If a wide variety of high-quality grocery items for extremely inexpensive prices—plus frequent sales—isn’t a valid reason to be obsessed with a grocery store, then I don’t know what is. Sure, TJ’s may not have a hot foods bar or a bulk section like Whole Foods does, but at least they don’t have intrusive workers who make fun of you when you try to Snapchat their latest clearance section. I swear, you just don’t butt into someone else’s business when they’re trying to have a good time. Sure, I might have looked like an idiot, but in my head I was a freaking unicorn. Deal.
I’m not going to go that much in-depth about nosy market workers, however. They’re not what this post is about. We’re talking about something much more interesting, and obviously much more important to our well-being. So here’s a quick little pop quiz for you: when it becomes cold at night, what do you do?
- Turn down the AC
- Light up your fireplace
- Layer with more clothes
- Take a hot bath
- Make soup
In this case, there is no right or wrong answer. You bet I did all of them—except the second. I haven’t lit up a single fireplace since I started fifth grade. The majority of the time, however, I do #3 or #5, or both at the same time!
Anyways, my mother was inspired to make this soup after recalling the delicious seafood tomato soup that we had a few nights ago. It was so good that we had no leftovers that night! As a six-member family with Cookie, we eat a LOT. Out of all of us, I think the one who eats the most is Cookie. Me at a close second. No, wait–Cookie comes at a close second!
I was able to snatch up this recipe because at the time, my mother was feeling generous. Much unlike the time where I asked her for the family curry recipe, which she insistently declined in order to reinforce me to come back home more often to have it made again.
Something my mother actually does with this soup is use it as a pasta topper! It does a really amazing job of soaking the blandness of the noodles and adding a ton of vibrant flavors from the tomato and the broth. You can also have this on the side with a salad or as an appetizer for your entree, or have a heartier serving as your main dish, which is what I personally like to do.
- 1 packet of Trader Joe’s frozen seafood blend (contains shrimp, calamari, and scallops)
- ½ box of Trader Joe’s low sodium chicken broth
- 1 box of Trader Joe’s organic cherry tomatoes
- 1 large white onion
- 2 TBSP crushed garlic or 3 cloves of garlic
- 1/2 can Trader Joe’s plum tomatoes
- Salt and pepper to taste
- Set a large pot on medium-high heat.
- Peel and chop your white onion along with the garlic if not already crushed and peeled.
- You can also slice the cherry tomatoes, but I prefer to keep them whole.
- Stir the onion and garlic in the pot until fragrant and translucent.
- Turn down the heat on low and pour in the chicken broth, chopped tomatoes and plum tomatoes, stirring until well-combined.
- Mix in the seafood blend and stir a few times to coat the seafood evenly in the broth.
- Allow the soup to simmer until the seafood is completely cooked.
Ever dealt with impolite grocery shop workers? What are your favorite items to get at Trader Joe’s?