Monday, January 30, 2012
5 Nights of Soup Suppers - Homemade Tomato w/ Cheeto Toppers
I have no trouble sticking to my list while shopping for groceries...that is until I get to the register. It never fails that I have to wait. The impulse shopper inside me loves it. All those shiny magazines are the worst...just waiting for me to discover a recipe that I have to try or a new use for an old thing. One of the most recent magazines that I have bought is SOUPS by Better Homes and Gardens. This week we are having soup for supper every night. I am crossing my fingers that this will cause snow to fall but at least the plumber has finally shown up so that I can light a fire and pretend that it's snowing outside.
I had no idea that tomato soup was this easy to make. In less than 20 minutes I had this delicious soup on the table along with an easy side salad. Not only did it taste way better than the canned variety that we are used to having but it was way healthier! I was able to control the amount of all ingredients since I was the one preparing it. I used 2 carrots, 2 stalks celery and went easy on the salt.
Easy Tomato Soup with Crispy Cheese Puffs
Ingredients:
1 Tbs butter
1/2 cup carrot chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1 28-ounce can chopped tomatoes, undrained
2/3 cup vegetable juice
2 tsp sugar
1/2 tsp dried Italian seasoning, crushed
1/4 tsp salt
1/8 tsp pepper
1 cup of water
Cheetos for topping
In a medium sauce pan heat butter over medium heat until melted. Add carrot, onion and celery; cook for 5 to 8 minutes or until tender. Stir in tomatoes, vegetable juice, sugar Italian seasoning, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; cool slightly.
Transfer tomato mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan. Stir in enough water to reach desired consistency; heat through.
Top each serving with Cheetos.
I had no idea that tomato soup was this easy to make. In less than 20 minutes I had this delicious soup on the table along with an easy side salad. Not only did it taste way better than the canned variety that we are used to having but it was way healthier! I was able to control the amount of all ingredients since I was the one preparing it. I used 2 carrots, 2 stalks celery and went easy on the salt.
Easy Tomato Soup with Crispy Cheese Puffs
Ingredients:
1 Tbs butter
1/2 cup carrot chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1 28-ounce can chopped tomatoes, undrained
2/3 cup vegetable juice
2 tsp sugar
1/2 tsp dried Italian seasoning, crushed
1/4 tsp salt
1/8 tsp pepper
1 cup of water
Cheetos for topping
In a medium sauce pan heat butter over medium heat until melted. Add carrot, onion and celery; cook for 5 to 8 minutes or until tender. Stir in tomatoes, vegetable juice, sugar Italian seasoning, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; cool slightly.
Transfer tomato mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan. Stir in enough water to reach desired consistency; heat through.
Top each serving with Cheetos.
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this is a post for my family....we are soup lovers for breakfast, lunch, and dinner! Leslie Sealy
ReplyDeleteThat is so crazy at first glance, but doggone it. I think I'd like it!
ReplyDelete