I took these to my church Lenten Soup Supper and the comments were so positive I thought I’d share the recipes.
Creamy Tomato Soup
2 T olive oil 1 med onion, chopped 1 carrot, peeled and chopped
1 bay leaf 1 garlic clove, minced 2-3 T brown sugar
pinch ground cloves 3 c veggie broth
2-28 oz cans crushed tomatoes 1/2 tsp salt
freshly ground black pepper
1/2 c half-and-half
1. Heat olive oil in large saucepan. Add onion, carrot and bay leaf. Cook over medium heat about 5 minutes or until vegetables are soft. Add garlic cook 2 minutes. Add brown sugar and cloves. Stir and coat vegetables well.
2. Add broth and tomatoes; bring to simmer. Cover, reduce heat to medium-low and cook 30 minutes, stirring occasionally.
3. Remove from heat; discard bay leaf. Puree in batches in blender.
4. Season with salt and pepper. Slowly pour in half-and-half. Serves 6.
Note: I like a creamier soup so I used 3/4 c half-and-half. I like kosher salt in cooked soups and lots of black pepper. This makes a thick soup, I used 4 cups broth instead of the 3. This recipe was given to me written on notepad so I don’t have the original but I believe it’s from Relish, the newspaper supplement magazine. I’ve had good luck with recipes of theirs. http://www.relishmag.com
To go with tomato soup, you need cheese.
Southern Living Spicy Cheddar Cheese Straws
1- 10 oz block sharp Cheddar, shredded
1-1/2 c all purpose flour
1/2 c unsalted butter, cut into 4 pieces, softened
1 tsp kosher salt 1/2 tsp dried crushed red pepper
2 T half-and-half
Pulse first 5 ingredients in food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half and process 10 seconds or until mixture forms soft ball.
Preheat oven to 350°. Turn dough out onto well-floured board; divide in half. Roll each half to 1/8-inch thickness. Cut with desired cutters; place 2 inches apart on parchment paper-lined baking sheets. Bake 16-18 minutes, cool on baking sheets on wire racks 30 minutes. Makes 72 [2-1/2 inch] cookies.
Note: Position cookie cutters closely together to cut into shapes. The dough will be tough if rerolled.
Read Full Post »