Wednesday, October 5, 2011
I am taking a little break from my camera, thanks to my kiddos breaking my memory card reader. October #unprocessed is going good. I’ve been sticking to my commitment of not eating any fast foods, cooking more at home and reading labels. And since it is finally cooling down here in our town (thank goodness) I am back to making SOUPS!
I love soup, and this is soup weather. First soup I made this past weekend was an easy Tomato Soup using ingredients I bought at one of the last farmer’s markets. This soup is very easy and has a great flavor.
6 good sized tomatoes (chop into pieces)
1/2 to a whole pound of cherry tomatoes (sliced in half)
1 red onion (diced or chopped)
2-3 cloves of garlic (minced or crushed)
2 cups of chicken broth
1 cup of whole milk or cream
1-2 teaspoons of basil
1 teaspoon of thyme
1 tablespoon of butter or olive oil
freshly grated parmesan
salt and pepper to taste
In a larger skillet, sauté the chopped onion in butter or oil for about 2 minutes on medium high heat. Add the garlic and cook for a minute or two longer. Add your chopped and sliced tomatoes to the pan. Cook for about 5-10 minutes on medium heat, stirring often. Turn the heat down to medium low or low and allow the ingredients to cook together on a low simmer for another 5-10 minutes. Now you can add the chicken broth, and cream and stir together. When you can see that the soup is getting warm, add your basil, and your thyme. Allow the soup to cook for for another few minutes on a low simmer. Add some freshly grated parmesan cheese and salt and pepper to taste.