Tag Archives: creamy

Creamy Tomato Soup

Now that the weather is finally cooling down a little bit here I am starting to think of soups more. Yes, even in sunny and warm south Florida our winter’s get cooler and soup is a welcome meal. Now, I was never a big fan of tomato soup but my husband likes it but I am willing to give it a try. This recipe sounds very  good and is pretty easy to make. It makes 10 cups and serves 6. If you want to freeze it for later or make a double batch freeze it before you add the half-and-half. Just add it when you defrost it to use again. When you reheat the soup don’t let it boil either or the half-and-half will curdle. I love sweet things so this soup is great for me. But if you don’t want it too sweet just reduce the sugar in it. This soup is great with a nice crusty loaf of bread or crackers. Make it a delicious meal for dinner or lunch. Top it off with some parmesan cheese also if you like, you know we will! You can also cut the garlic in half as well if you don’t like too much garlic. I of course added more than the recipe originally called for.

Photo is for illustrative purposes only!

INGREDIENTS:

2 tablespoons olive oil

1 medium sweet onion, chopped

1 carrot, peeled and chopped

1 bay leaf

2 garlic cloves, minced

2-3 tablespoons brown sugar (or brown sugar substitute)

Pinch of ground cloves

3 cups reduced-sodium vegetable broth

2 (28- ounce) cans crushed tomatoes

½ teaspoon salt

½ cup half-and-half (you can also use fat-free to save some calories)

DIRECTIONS:

1. Heat the olive oil in a large saucepan. Add the onion, carrot and bay leaf and cook over medium high heat, stirring occasionally until the vegetables are soft, about 5 minutes. Add garlic and cook, stirring for 1-2 minutes. Add the brown sugar and cloves. Stir until vegetables are well coated.

2. Add the vegetable broth and tomatoes, bring to a simmer. Cover and reduce heat to medium-low and cook, stirring occasionally, about 30 minutes.

3. Remove the pan from the heat. Remove and discard the bay leaf. Puree the soup with an immersion blender or in a regular blender until smooth. You may have to do it in batches until it’s all blended.

4. Add the salt and pepper. Slowly pour in half-and-half, stirring constantly. Serve right away or refrigerate until ready to serve. Remember not to let the soup boil when reheating or the cream will curdle!

Enjoy!
Makes 10 cups: Serves 6.

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Creamy Cucumber Pasta Salad

Any excuse to make a pasta salad is good for me. This is a different take on the usual pasta salads because you don’t usually have cucumbers in a pasta salad. This also has peas and cubed ham. Sounds delicious just thinking about it! I always use the lighter versions of mayonnaise and sour cream but you don’t have to. It’s up to you. I will also use the whole wheat pasta in this recipe but if you really don’t like it just use regular pasta. Either way it’s a tasty side dish for a hot summer day! Or cold winter day! Pasta salads are always a good quick meal or side dish for any occasion.

Photo is for illustrative purposes only

INGREDIENTS:

½ cup light mayonnaise

½ cup light sour cream

3 tablespoons white vinegar

1 tablespoon honey

1 teaspoon salt

1 cucumber, peeled and seeded, chopped in chunks

½ teaspoon dried dill weed, crushed

2 green onions (scallions), chopped

¼ cup chopped black olives

1 teaspoon white pepper

8 ounces fusilli pasta (spirals)

1 cup peas (canned is fine)

1 lb. smoked or plain ham, cubed


DIRECTIONS:

1. In a food processor or blender, purée the mayonnaise, sour cream, vinegar, honey, salt, cucumber, dill weed, green onions and pepper.

2. Cook pasta according to package, drain.

3. Toss warm pasta with the dressing ingredients. Stir in the peas and ham and olives. Chill until ready to serve.

You can even add some shredded cheddar or other cheese if you want.

DON’T FORGET TO CHECK MY WEBSITE: http://www.cucinadiandrea.com!!!

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