Creamy Tomato Soup

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Create your own heart-warming version of tomato soup that posts less than the can you’d buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, with juice
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream, warmed
Salt and pepper

Preparation

Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.tomato-soup-ay-1892157-x

Halloween Display Tip #1: Pumpkin Bowl

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WH-Pumpkin-Bowl-Soup

It’s October now!  October means the start of Fall, and the coming of Halloween.  If you’d like to add some of that October flavor to your meals, use a pumpkin for a serving bowl!

No, I’m being serious.  What better way to add pumpkin and Fall to your life than hollowing out a pumpkin to use as a serving bowl?  You could also get a couple of smaller pumpkins for a personal touch.

Simply heat up some canned soup if you don’t feel like cooking, hollow out a pumpkin, and that’s it!  (The pumpkin filling with some spices and a pre-made pie crust would make an amazing pumpkin pie.)

Photo credit: http://www.aruba.com/forum/f12/recipes-28166/index2.html

Idea credit: Christina