Okay, so I'm in a soup frame of mind.... it's cold out there!! This soup with a grilled cheese sandwich is the perfect combo.
Cream of Tomato Soup
2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
10 cups canned crushed tomatoes
5 1/4 cups chicken broth
2 stalks fresh basil
1/2 cup half and half
salt and pepper to taste
In a medium sauce pan, melt butter, add onion and garlic. Saute for 5 minutes and add tomatoes, basil (stalks will be removed later), and chicken broth. Bring to a boil, lower heat and simmer for 45 minutes. Remove basil and stir in cream. Season with salt and pepper.
Lentil Soup
It's staring to get cold out... what better way to warm up than with a hearty bowl of homemade soup. This is for those who only eat soup from a can. You'll find this recipe easy and you'll have enough to last a few days.
Lentil Soup
6 tablespoons extra virgin olive oil
1 medium onion finely chopped
2 carrots finely chopped
2 stalks of celery finely chopped
1 cup canned plum tomatoes mashed
1 lb dries lentils (picked over and rinsed)
10 cups water
1 tablespoon dried oregano
salt and pepper to taste
1/2 lb ditalini or any small pasta (pasta is optional)
In a medium sauce pan, saute vegetables in the olive oil until softened, about 5 minutes.
Add tomatoes, lentils, water, oregano, salt and pepper. Bring to a boil, cover and gently simmer for about 45 minutes, until the lentils are tender, but not mushy.
Stir occasionally and monitor liquid. You nay need to add more water if the lentils absorb too much liquid. Meanwhile cook pasta as recommended on box, drain and add to lentils. Check for salt and add if necessary. Top with a drizzle of olive oil and serve piping hot with some crusty bread.
Lentil Soup
6 tablespoons extra virgin olive oil
1 medium onion finely chopped
2 carrots finely chopped
2 stalks of celery finely chopped
1 cup canned plum tomatoes mashed
1 lb dries lentils (picked over and rinsed)
10 cups water
1 tablespoon dried oregano
salt and pepper to taste
1/2 lb ditalini or any small pasta (pasta is optional)
In a medium sauce pan, saute vegetables in the olive oil until softened, about 5 minutes.
Add tomatoes, lentils, water, oregano, salt and pepper. Bring to a boil, cover and gently simmer for about 45 minutes, until the lentils are tender, but not mushy.
Stir occasionally and monitor liquid. You nay need to add more water if the lentils absorb too much liquid. Meanwhile cook pasta as recommended on box, drain and add to lentils. Check for salt and add if necessary. Top with a drizzle of olive oil and serve piping hot with some crusty bread.
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