Tag Archives: vegetable broth

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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Red Quinoa with Feta & Sundried Tomatoes

Here it is again everyone! QUINOA!!! Woo Hoo!! While in Whole Foods last weekend I wanted to get some more quinoa. Looking in the bulk aisle for it I came across the regular white/beige quinoa. And sitting right next to it was this beautiful red quinoa! Didn’t even know it existed. Then again I didn’t know quinoa existed until a few months ago. I checked the nutritional information and it had almost double the fiber of the regular kind! Sold! I bought a half pound of the stuff,  just in case we didn’t like it. I should have bought more! It is so much tastier than the regular. It had a little crunch to it and a nutty taste as well. I then searched online for a different recipe than I made last time.  I found a great one on the Cooking Books blog. She had gotten it from a cookbook called The Eat-Clean Diet Cookbook by Tosca Reno and adapted it to her taste. I again adapted it to my taste.  It called for cilantro and I left it out (My husband isn’t a fan unless it’s in salsa or guacamole) and vegetable broth. I had chicken broth and used that. The recipe called for 8 sun-dried tomatoes, cut up. I found it needed more. So next time I will add more. I think about ¼ cup will do it. I liked how much feta cheese she said to put in, “as much as you’d like”. Ok, sounds good to me! Sounds good to my husband! I think it was about ½ cup in total, could be more though. I didn’t measure. But one thing I should have done was cut the recipe in half. It made a lot of quinoa for two people. We do have leftovers!

INGREDIENTS:

1 tablespoon olive oil

¼ cup sun-dried tomatoes, chopped

2 minced shallots (you can use a small onion or even a few green onions if you don’t have shallots)

1 large clove garlic, minced

2 cups vegetable broth (or any broth you have), or water

1 cup dried red quinoa

1 teaspoon cayenne pepper (you can adjust to your taste)

1 teaspoon salt

fresh ground black pepper

½ cup (or so) of crumbled low-fat feta cheese (adjust to your taste)

DIRECTIONS:

1. Heat the oil in a large saucepan and add the tomatoes, shallots and garlic. Saute for 3-5 minutes until the shallots are soft.

2. Add the broth/stock and bring to a boil. Add the red quinoa and cayenne pepper. Stir and bring back to a boil. Reduce the heat, cover, and simmer for 30 minutes. Or until all the liquid is fully absorbed. (It took longer than 30 minutes on my stove, so keep an eye on it after 30 minutes)

3. Stir in salt and pepper and feta cheese. Serve hot or cold. Make sure you mix in the feta good so it melts a bit! Yum…

Makes 4-6 servings as a side dish.

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