Tomato
Jason really likes tomato soup. He always mentions make it, but when I've tried in the past, it's been a less than stellar effort. I mean, it was definitely edible. But by no means a spectacular recipe to repeat over again.
So when he brought it up again, I almost said, "no." But I gave it one more shot. And, I'm glad I did. This one turned out so much better than previous versions. Jason went back not only for seconds, but thirds. I call that a success.
Creamy Tomato Basil Soup
Ingredients:
1 can cannellini beans, rinsed and drained
1 can no-salt diced tomatoes
1/2 small yellow onion, diced
3 tbsp minced garlic
1 8 oz can tomato sauce
To taste: salt, pepper, basil
Directions:
In a soup pot, saute onions and garlic for approximately 8-10 minutes.
In a blender or food processor, combine tomatoes, beans, sauce, onions, garlic, seasonings. Blend until completely smooth adding in a bit of water if needed.
Return to soup pot and simmer on low until heated through.
I served Grilled Dayia Cheese sandwiches on the side because you have to have a grilled cheese sandwich with tomato soup right? And if you're wondering about the red on the sandwich...ketchup!
Tofu
While I was on a soup roll, I decided to get creative with the diminished fridge and pantry items on hand. We waited two weeks before going to the grocery store to stock up again, so pickings were getting slim.
I had made some ciabatta bread and we had some cooked rice noodles that needed to be used. I had one last package of tofu as well. I decided to do a vegan take on Chicken Noodle Soup with a Tofu Noodle Soup.
Tofu Noodle Soup
Ingredients:
2-3 carrots, diced
1/2 medium white onion, diced
3 tbsp minced garlic
2 1/2-3 cups water
1 not-chik'n bouillon cube
To taste, salt, black pepper, parsley
1 package extra firm tofu, pressed, cubed and baked until firm
2 tsp Vegetable Flavor Soup Base (or another bouillon cube would work)
1 cup frozen peas
2 cups pre-cooked/soaked rice noodles cut in half
Directions:
In a large soup pot, saute onions, carrots, and garlic until the onions begin to soften. Add in the water, bouillon cube, and seasonings. Bring to a boil then stir in the soup base and then drop the temperature back to a simmer adding in the tofu.
Allow to simmer for about 25 minutes, or until the carrots have softened. Stir in the peas and noodles and allow to cook 5 minutes.
This turned out so much better than I expected. I know that with the tofu and the rice noodles you immediately think of an Asian type of soup. But this is definitely not Asian inspired.
Jason really likes tomato soup. He always mentions make it, but when I've tried in the past, it's been a less than stellar effort. I mean, it was definitely edible. But by no means a spectacular recipe to repeat over again.
So when he brought it up again, I almost said, "no." But I gave it one more shot. And, I'm glad I did. This one turned out so much better than previous versions. Jason went back not only for seconds, but thirds. I call that a success.
Creamy Tomato Basil Soup
Ingredients:
1 can cannellini beans, rinsed and drained
1 can no-salt diced tomatoes
1/2 small yellow onion, diced
3 tbsp minced garlic
1 8 oz can tomato sauce
To taste: salt, pepper, basil
Directions:
In a soup pot, saute onions and garlic for approximately 8-10 minutes.
In a blender or food processor, combine tomatoes, beans, sauce, onions, garlic, seasonings. Blend until completely smooth adding in a bit of water if needed.
Return to soup pot and simmer on low until heated through.
Tofu
While I was on a soup roll, I decided to get creative with the diminished fridge and pantry items on hand. We waited two weeks before going to the grocery store to stock up again, so pickings were getting slim.
I had made some ciabatta bread and we had some cooked rice noodles that needed to be used. I had one last package of tofu as well. I decided to do a vegan take on Chicken Noodle Soup with a Tofu Noodle Soup.
Tofu Noodle Soup
Ingredients:
2-3 carrots, diced
1/2 medium white onion, diced
3 tbsp minced garlic
2 1/2-3 cups water
1 not-chik'n bouillon cube
To taste, salt, black pepper, parsley
1 package extra firm tofu, pressed, cubed and baked until firm
2 tsp Vegetable Flavor Soup Base (or another bouillon cube would work)
1 cup frozen peas
2 cups pre-cooked/soaked rice noodles cut in half
Directions:
In a large soup pot, saute onions, carrots, and garlic until the onions begin to soften. Add in the water, bouillon cube, and seasonings. Bring to a boil then stir in the soup base and then drop the temperature back to a simmer adding in the tofu.
Allow to simmer for about 25 minutes, or until the carrots have softened. Stir in the peas and noodles and allow to cook 5 minutes.
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