Classic Tomato Soup

Yuuummmy! Is all I have to say! You can either serve this as the first course of your dinner party or the way I like it...in a mug sipping it hot along side of a grilled cheese sandwich!

Classic Tomato Soup

* 2 Tbs. extra-virgin olive oil
* 1 Tbs. unsalted butter
* 1 large white onion, finely chopped
* 1 large clove garlic, smashed and peeled
* 2 Tbs. all-purpose flour
* 3 cups lower-salt chicken broth
* 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
* 1-1/2 tsp. sugar
* 1 sprig fresh thyme
* Kosher salt and freshly ground black pepper
* 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three    (omit if using one of the garnishes below)

TIP:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

#tomatosoup #comfortfood #eatinghealthy #homecooking
Fine Cooking

 

Hearty Pasta Fagioli Soup

I'll make this one over and over again! Especially with the fall upon us. Easy, quick and delicious (my M.O.). Keep this recipe handy!

Ingredients
2 tbsp olive oil

1 medium white onion, coarsely chopped

2 large carrots, peeled and coarsely chopped

1 large garlic clove, minced

6 cups chicken broth
1 (28oz) tin diced tomatoes

¾ cup dry pasta (small shape, such as mini shells macaroni)

1½ cups canned white kidney (cannellini) beans, rinsed and drained

1½ cups canned chickpeas, rinsed and drained

¼ cup freshly grated Parmesan cheese

2 tbsp finely chopped fresh basil

½ tsp kosher salt

¼ tsp freshly ground black pepper

Directions
1) In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to  soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially
covered, for 20 minutes.
2) Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
3) After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
4) Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes.
Serve with additional Parmesan cheese.
Serves 6

#pastaandfagioli #falltimesoup #heartcooking

bitememore.com

Eggplant or Zucchini alla Poverella

If you are a fan of these two veggies, then this a great side or with other foods! To be honest, I've only made this dish with eggplant because I've had an abundance. Besides, I favour the eggplant :).
The recipe states to fry the eggplant which I did the first time, the second time I roasted them and preferred them that way. Sprinkle wth salt, add some olive oil and bake 450 degrees for about 1/2 hour. Eat it as a side or add to sandwiches or on cooked pizza! Sooooo good!

Ingredients
6 Medium Zucchini
3 Cloves garlic, chopped finely
1 tbs Chopped fresh mint
3 tbs Red wine vinegar
Salt
3 tbs EV Olive oil
Olive oil for frying

Directions/Steps
1. Wash the Zucchini and slice them in rounds a little less than 1/4" thick.
2. Add a little olive oil in a saute` pan and saute` all the sliced zucchine on both sides until they are       golden brown. Place on paper towels and set aside.
3. Move the fried zucchini on a serving platter.
4. In a small bowl mix the vinegar, EV olive oil, garlic and fresh mint. Add salt as desired.
5. Pour mixture over the zucchini, cover and let them rest for a few hours.
6. Serve

Recipe from the website Cooking with Nonna

Broccoli Cheddar Quiche

Well this was so good that I had to post right away! Always good to have frozen pie shells in the freezer for a quick morning meal or make a few pies to feed a small crowd. With or without the crust, tastes delish! Instead of cream, I used milk. Both is suitable.

Broccoli-Cheddar Quiche

INGREDIENTS
* All-purpose flour, for rolling
* 1 homemade or store-bought single-crust pie dough
* 1 tablespoon unsalted butter
* 2 cups medium diced yellow onion (from 1 large onion)
* Coarse salt and ground pepper
* 6 large eggs
* 3/4 cup heavy cream
* 3/4 pound broccoli florets, steamed until crisp-tender
* 1 cup grated sharp cheddar (4 ounces)

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. 

2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon  pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

#broccolicheddarquiche #breakfastquiche #brunchquiche

Martha Stewart