Tomato soup with breadsticks
A few years ago, my friend and sister-in-law Jelaire pointed me in the direction of a Tomato Basil Parmesan Soup recipe from the blog 365 days of slowcooking. The link takes you to her recipe.
It's a really great soup - especially nice when you want a meatless meal. I've come up with a version that our family likes even better - and it's FAST.
Basically it works like this:
Using the same ingredients, I make the roux in my soup pot. Then in the blender I combine half of the tomatoes, carrots, celery, chicken broth, and seasonings. Blend thoroughly. Toss in with roux. Do again with second half of veggies, then add with roux. Warm soup in pot. Add half and half (or milk) and parmesan cheese. Let simmer until ready to eat. Done.
It's great when I need dinner on the table in 15 minutes. The key for us is blending the veggies - we prefer creamy soups over chunky usually. Oh, and this recipe feeds my entire family of 7 with leftovers for several.
We like to eat this soup with cousin Valerie's super quick and tasty breadsticks. And yes, I'm going to share that recipe with you today!
3 1/2 cups white flour (I do a mixture of white and wheat)
1 Tb yeast
1 Tb honey
1 1/2 cup hot water
1 tsp salt
Preheat oven to 400. Mix ingredients, knead a few minutes until soft, then let raise while you prepare the pan. In sheet pan, melt 1/2 cube of butter on cookie sheet in hot oven. Move pan around so butter coats the entire bottom. Roll out the dough to pan-size. Lay the rolled dough in the melted butter. Carefully flip over so both sides get covered in butter. Cut the dough into lines with a pizza cutter or knife. **optional: sprinkle with sea salt, oregano, and parmesan cheese**
Bake 12 minutes or until edges are brown (not necessarily the top).
When you think about it, this is a pretty great food storage recipe. It's inexpensive, fast, and filling. My non-veggie eating children even eat it. It's easy to multiply for large groups, and would make a great lunch on a cold, rainy day. The leftovers aren't bad, either!
It's a really great soup - especially nice when you want a meatless meal. I've come up with a version that our family likes even better - and it's FAST.
Basically it works like this:
Using the same ingredients, I make the roux in my soup pot. Then in the blender I combine half of the tomatoes, carrots, celery, chicken broth, and seasonings. Blend thoroughly. Toss in with roux. Do again with second half of veggies, then add with roux. Warm soup in pot. Add half and half (or milk) and parmesan cheese. Let simmer until ready to eat. Done.
It's great when I need dinner on the table in 15 minutes. The key for us is blending the veggies - we prefer creamy soups over chunky usually. Oh, and this recipe feeds my entire family of 7 with leftovers for several.
We like to eat this soup with cousin Valerie's super quick and tasty breadsticks. And yes, I'm going to share that recipe with you today!
3 1/2 cups white flour (I do a mixture of white and wheat)
1 Tb yeast
1 Tb honey
1 1/2 cup hot water
1 tsp salt
Preheat oven to 400. Mix ingredients, knead a few minutes until soft, then let raise while you prepare the pan. In sheet pan, melt 1/2 cube of butter on cookie sheet in hot oven. Move pan around so butter coats the entire bottom. Roll out the dough to pan-size. Lay the rolled dough in the melted butter. Carefully flip over so both sides get covered in butter. Cut the dough into lines with a pizza cutter or knife. **optional: sprinkle with sea salt, oregano, and parmesan cheese**
Bake 12 minutes or until edges are brown (not necessarily the top).
When you think about it, this is a pretty great food storage recipe. It's inexpensive, fast, and filling. My non-veggie eating children even eat it. It's easy to multiply for large groups, and would make a great lunch on a cold, rainy day. The leftovers aren't bad, either!
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