Recently I came across a new soup recipe at allrecipes.com that caught my eye.
I love tomato soup, but my hubs is not a fan. My daughter-in-law loves spicy food and she was pregnant at the time and I wanted to make her something that was filling, but pretty healthy too. I thought that maybe, this particular soup recipe might be appealing to both of them since it was a bit of a change of pace from the typical, more bland flavor of your run-of-the-mill tomato soup.
I underestimated how delicious it would be. It was a huge hit with everyone at my house. My hubs actually commented on the great flavor, adding that he normally doesn't care for tomato soup. My daughter-in-law normally adds jalapenos to everything I make because it's usually not spicy enough for her, but she didn't add a thing!
When I make tomato soup, I like a good grilled cheese sandwich on the side for dipping. I only had a package of party rye slices on hand, and some pepper-jack cheese, so I chose to try to grill them...another big hit! I also added a simple salad to round out the meal.
This is a simple lunch/supper that is so much better than plain ole canned soup but with some time-saving help from some cans.
Try it yourself and let me know what you thought.
For 4 servings YOU WILL NEED:
1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)
In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes. Remove from heat and add the cubed cream cheese and milk and stir till heated through.
VIOLA! A delicious, quick soup to satisfy even your picky eaters!
For the grilled sandwiches:
1 loaf of party rye bread
butter (for buttering both sides of each side--DO NOT use that nasty margarine!!!)
pepper-jack cheese ( slices cut to fit inside 2 slices of bread)
Grill sandwiches in med. skillet till brown on both sides and cheese is melted. Set on warm plate. Make A BUNCH!
Dip in soup. ENJOY!
And while you're at it, ENJOY a pic of my precious granddaughter, LIA ROSE MURPHY, 2 weeks old.
