I know it's not soup weather yet (especially here). But I LOVE this soup. Well, I love soup in general but this one is so good! This recipe is mostly in my head and varies by what I have in my fridge, but I'll do my best to write it down.
1 T olive oil
1/2 C chopped onion
¾ C shredded carrot (or shredded celery or peppers or whatever)
2 cloves garlic or garlic power
1 tsp sugar
¾ C shredded carrot (or shredded celery or peppers or whatever)
2 cloves garlic or garlic power
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
3- 4 ripe roma tomatoes (or any tomatoes you want to use)
2 (14.5 oz) cans diced tomatoes, undrained
2 (14.5 oz) cans diced tomatoes, undrained
1 cup chicken broth (this is pretty thick soup, so if you want it thinner add 2 cups)
4 oz reduced fat cream cheese
fresh Parmesan cheese for garnish
4 oz reduced fat cream cheese
fresh Parmesan cheese for garnish
Place oil in a large saucepan over medium-high heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often. (I've used many different veggies instead of or with carrots)
Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 20-30 minutes.
I served this with homemade pita chips. I had left over pitas in the fridge from Betsy's amazing pita meal, so I peeled them apart, cut them into triangles, spread olive oil on them, sprinkled pepper and parmesan cheese and baked for a few minutes. It's also really good with Our Best Bites breadsticks!
2 comments:
Looks really good, I'll have to try it since we have lots of tomatoes from the garden.
Looks delicious!
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