Lunch

Soups

Creamy Tomato

Mushroom

Cream of Mushroom

French Onion

Fire Roasted Tomato

Tips for freezing and reheating soup:

1. Creamy Tomato

My soup turned out a bit lighter. I think it was because the middle of the tomatoes were pretty white! I added pepper but no salt. I also added the whipping cream. I used regular hot-house tomatoes, not plum tomatoes.

It tasted a bit bland, but otherwise it was pretty good.

My Star Rating:

2. Mushroom

3. Cream of Mushroom

Comments

- the next time that I make this, I will puree 1/2 the mushrooms instead of 3/4.

- I used the optional 3 tablespoons of cream. I may try using less next time.

- this recipe makes a little over 2 servings. I may increase the recipe and try and freeze some.

My Star Rating:

4. French Onion

Citations

1. Walshin, Lydia. “How to Freeze and Reheat Soup.” Soup Chick®, 2011, www.soupchick.com/2011/09/how-to-freeze-and-reheat-soup.html.

5. Fire Roasted Tomato

This home made recipe and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor use cilantro.

Ingredients:

    •  1 tablespoon olive oil
    •  1 large onion, chopped
    •  2 garlic cloves, finely chopped
    •  2 (14 1/2 ounce) cans fire roasted tomatoes, undrained
    •  2 cups vegetable stock
    •  2 tablespoons chopped fresh basil or cilantro leaves
    •  1 teaspoons sugar
    •  1/2 teaspoon crushed red pepper flakes
    •  1/2 cup whipping cream

Instructions:

    • In saucepan, heat olive oil over medium heat.

    • Add onion and garlic; cook 2 or 3 minutes, stirring constantly, until onion is crisp-tender

    • Stir in tomatoes, stock, 1 tablespoon of the basil or cilanto, the suger and pepper flakes.

    • Remove from heat; cool slightly, about 15 minutes.

    • In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan

    • Repeat with remaining mixture. Heat over medium heat until hot.

    • Remove from heat. Stir in cream and remaining basil or cilantro

Notes:

1. I used cilantro.

2. I used 3 cans of 398 ml (13.45 0unces) of tomatoes.

3. I froze all the leftover soup. Still tastes great right out of the freezer.

My Star Rating: