Gosh, I know I’ve been busy, but all of a sudden, I can’t find my Ruby Red Shiner Beer and have resorted to
Land Shark Shipyard Pumpkinhead stuff … yummy delicious too, but geesh, I was really diggin the summer ale stuff …
And then I realized. We just celebrated Labor Day weekend and I’ve been politely reminded that I need to put away my white sandals along with my white slacks until next summer … because, apparently, September signals the preparation of … FALL.
No way. It’s still like 90 degrees here.
Oh wait. I do NOT fall in to that four seasonal thingy … I live in Paradise, and well, it’s summertime all year around here! Just too bad I didn’t stockpile the Ruby Red stuff … hindsight.
So regardless … because it is, sort of, approaching fall, and you all know that I’m trying to eat a little healthier, and well, it’s a rainy dreary day … I pulled this recipe out of of my bookmarked recipes from like, a year ago … nice, huh?
Pretty cool too in that I had ALL the ingredients to make … just love when the planets align themselves just right … and a rainy, dreary Sunday was the perfect day to make this in South Florida …
I am really loving the new knives I picked up at Costco last week … this new way of eating has me slicing and dicing a LOT and well, this makes life so much easier … I especially love the Chef knife, because it’s a pretty pink … Hubby said “no thanks”!
The Kitchen Basic stock? I always thought it was way too pricey at $2.99 a box. But then I looked at the others (College Inn, Swanson) and they were like $3.29 … WTF? AND no sodium!!!
Here’s what you need to go gather up:
4 cans of tomatoes (14 oz) or mix it up and do 2 28 oz cans, or 2 14 oz and 1 28 oz …
8 cups chicken broth
3 cloves of garlic, minced or use your garlic press
1 onion, chopped
2 tbs olive oil
salt and pepper to taste
1/4 cup of shredded parmesan cheese
Any type of cheese to top if desired (Hubby said you have to put a garnish, so I used romano/parmesan, he used cheddar)
In large pot, heat oil and saute onions til they start to caramelize (resist stirring). Turn heat down and add the garlic and saute for about a minute.
Add tomatoes (with juice), broth and the parmesan cheese. Cook for about 30 minutes, stirring occasionally.
I am famous for trying to cram stuff into a too small container. Hence, the pot is almost overflowing because I have a bad judgement of sizes 🙂
Take your little stick blender (if you don’t have one, put the mixture into a blender but be real careful) and puree the soup mix.
Return to heat and allow to simmer a little longer to thicken up …
Taste, season with salt and pepper. Make up some grilled cheese sandwiches … and if you are like me, you use whatever the heck you have on hand, potato rolls and coastal cheddar …
This made a lot for just the two of us … thinking of freezing the full one and eating the smaller for lunches this week …
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