(with hidden beans)
Pictured: tomato soup with homemade bread.
Original recipe from me. :)
Tomato soup from a can may have its place, but this version carries a nutritional, filling boost that our whole family loves!
Ingredients:
- 1 T olive oil
- 1 onion, diced OR 1 t onion powder
- 1-2 garlic cloves, minced, OR 1 t garlic powder
- 2 carrots
- 1 celery stalk
- 1 T bouillon
- 3 c (2 cans) tomatoes, pealed and diced
- opt (for a protein boost): 1 1/2 c (1 can) cooked black beans or white bean puree
- dried or fresh basil to taste
- salt & pepper to taste
- In a medium pan over medium heat, warm oil and saute veggies.
- Scrape mixture into a blender, adding seasonings and some or all of the tomatoes. Puree until desired consistency is reached.
- Return to pan and bring soup to desired temperature. Season with salt and pepper. Serve with cheesy bread or cheese herb biscuits.
- Leftovers make some lovely next-day dishes!
- Mix 1 c tomato soup with 2 c macaroni and cheese for a creamy tomato mac.
- Use 1 c tomato soup as an enchilada sauce base, replacing the can of tomatoes.
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