Easy Tomato Soup

Thoughts Before Cooking:

So true, right? So I love tomato soup and grilled cheese sandwiches paired together. I have shared a few grilled cheese sandwich recipes, but now it is time to share a tomato soup recipe. I don’t know exactly where it comes from, but it was shared with me from my mother.

Ingredients:

  • 2 Minced Garlic Cloves
  • 2 Tablespoons of Butter
  • 2 Tablespoons of All-Purpose Flour
  • 4 Cups of Chicken Broth
  • 1 6-oz Can of Tomato Paste
  • 1/8 to 1/4 teaspoon of Cayenne Pepper
  • 1 Cup of Half and Half
  • Chopped Fresh Tomatoes, Optional

Directions:

  1. In a medium saucepan, saute garlic in butter for 1 minute.
  2. Stir in flour, until blended.
  3. Gradually add the chicken broth.
  4. Stir in tomato paste and cayenne until well blended.
  5. Bring to a boil; cook and stir for 2 mins or until thickened.
  6. Reduce heat and gradually stir in cream. (Do not boil)
  7. Garnish with chopped tomatoes if desired.

Thoughts After Cooking:

I LOVED it! This soup was so good, especially with grilled cheese sandwiches. I recommend it.

For more soup recipes, go to Iron-Rich Black Bean Soup

For more tomato soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more recipes, go to Hillshire Farm Crustless Quiche

Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Breakfast Omelet

Key lime pie murder

Thoughts prior to cooking:

This recipe is from Key Lime Pie Murder (Hannah Swensen Mystery #9)When I first read this recipe it sounded really tasty, except for one thing: the cream of mushroom topping. Now not being from the Midwest, I can’t stand my meals being too hearty. So I made a few adjustments…

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Ingredients:

  • Non-stick cooking spray or butter
  • 1.5 lbs of skinless sausage links
  • 8 Slices of bread (Any kind)
  • 2 Cups of shredded cheddar cheese
  • 1/2 Cup chopped onion
  • 1/4 Cup of finely chopped green bell pepper
  • 6 Eggs
  • 1/2 Teaspoon of salt
  • 1.5 Cups of milk
  • 1/2 Cup of half-and-half, or cream
  • 1 Tablespoon of mustard
  • Sliced mushrooms

Directions:

  1. Spray the inside of a 9 x 13 pan with non-stick cooking spray or rub with butter.
  2. Cut the crusts from the bread and throw away. Take the rest of the bread and cut it into one inch cubes. Toss them into the 9×13 pan.
  3. Cut the sausage links into fourths and sauté them until they are lightly browned.
  4. Drain the fat from your sausage. Put the sausage on top of the bread cubes.
  5. Sprinkle the grated cheese on the sausage, then the chopped onion, and finally the green bell peppers.
  6. Whisk the eggs with the salt, milk, half-and-half, and mustard. Pour the mixture over the top of the casserole. Cover with plastic wrap and place in the refrigerator overnight.
  7. Next Morning: This takes about an hour to a hour and a half to cook.
  8. Preheat the oven to 350° F.
  9. Take the casserole out of the fridge and remove the plastic wrap.
  10. Lay the sliced mushrooms over the top and place it in the oven.
  11. When egg is cooked, remove from the oven and enjoy!

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Thoughts after cooking:

It didn’t photograph well, but trust me this thing is absolutely delicious.

joker-yum

It had everything you could want in a breakfast food.

breakfast

It smelled and tasted good that we practically devoured the whole thing. I know I will make it again.

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For more Hannah Swensen recipes, go to Chocolate Covered Cherry Delights

For more breakfast recipes, go to Brioche French Toast

For more recipes, go to Lemon Bars