Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Wednesday, March 16, 2011

tuscan tomato soup

this Tuscan soup is delicious.  it works with a variety of fresh or canned tomatoes.  i have used roasted cherry tomatoes, Roma tomatoes, or even just canned diced tomatoes.  each of these variations is wonderful and easy to prepare for your family.  ingredients include:  4 cups of tomatoes, chopped, diced or crushed, 3 cups of tomato juice or V8 juice or a mixture of juice and vegetable stock, 1/2 cup minced onions, 1 1/4 cups heavy cream or half and half, salt, pepper, and basil.

in a large soup pot, saute onions in a dash of olive oil.  add tomatoes, the juice and/or juice and broth (2-1), and seasonings.  heat and serve.  i usually allow the soup to simmer, not boil, for at least 20 minutes. just prior to serving, add the cream to lighten and slightly thicken the soup.  options for this recipe include:  add celery with the onion or add fresh parsley from the garden.

to serve, use a hearty Tuscan round bread found in the deli of your favorite store and tear small pieces to serve with the soup at the table.  i use a basket and the bread adds a great texture to the soup.  people from Italy call this soup pappa al pomodoro.

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