I Tri and Craft

thoughts from a mother of boys, a marathoner, a triathlete, a crafter, a wife, and a scientist


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Menu Plan Monday June 2nd ~ Tomato Soup Recipe

I have finally found a non-condensed, organic tomato soup that I like.

Let me clarify something: I DO NOT like tomatoes.  At all.  They totally gross me out, and I can’t stand the smell.

But I have always like Campbell’s Tomato soup, because it doesn’t taste like tomatoes.  (I will eat tomato based stuff like marinara sauce, but I don’t like the chunks of tomatoes in it)

I am trying to get away from the canned soup with the high sodium, because I don’t want the boys eating it.  I finally found one that I like, it is not condensed, so you don’t need to add anything to it.  But I found it is the perfect ingredient to this wonderful Tomato Basil Parmesan Soup with Tortellini.

Tomato Basil Soup

 

Tomato Basil Parmesan Soup with Tortellini

What you will need:

Ingredients  1 20 0z  package of refrigerated cheese tortellini
1 32 0z box of Pacific (or any brand) tomato soup*
1 cup milk
1 tablespoon flour
1 tablespoon butter
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 cup grated Parmesan cheese
pepper to taste

 

How to make it:

In a large pot boil pasta according to package directions

Cooking Tortellini

In another pot melt butter, blend in flour and cook on low till thick and bubbly.  Stir in milk, cook on low stirring constantly, add grated Parmesan cheese.  You may use shredded cheese but the smaller the cheese pieces the easier it will melt and incorporate into roux.

Thick 'n bubbly roux

 Slowly whisk in tomato soup, basil, garlic and pepper.  Simmer on low until soup is warmed and pasta is cooked, mix with cooked pasta.

Serve warm with crusty sourdough rolls.

Tomato Basil Parmesan Soup

*If you would like you can substitute for 2 cans of condensed soup plus 1 pint of cream and an additional 1/2 cup milk.  Don’t have time to make a roux? That’s OK.  Omit butter & flour, substitute milk for heavy cream.  Heat cream, add cheese then follow the rest of the directions.

 

Menu Plan 6/02-6/08

Mon: Baked Chicken with Lemon Basil Pasta

Tue: Tomato Basil Parmesan Soup with Parmesan crusted grilled cheese sandwiches 

Wed: Tacos 

Thr:  Crock Pot French Dip Sandwiches 

Fri: Leftovers

Sat: Kitchen is Closed!

Sun: Pepper Jack Pulled Pork Sandwiches 

 

Happy Cooking

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Meal Plan Monday April 22

Happy Earth Day!!

Happy Birthday to my Auntie Gayle!! Love you!

Last week I had my two lower wisdom teeth pulled.  I had had the uppers pulled a few weeks ago.

The uppers weren’t that bad, in fact I was able to eat chicken for dinner that night.  The pain got worse as the days went on, but it still wasn’t all that bad.

So I figured the lower ones would be no big deal.  I am a pro now, after all.

Wrong!

Not only did it take longer for the extraction, but the pain was worse, and lasted longer.  In fact, they are still sore and swollen.

Since I knew I was having them pulled, I planned on making this tomato soup and these grilled cheese sandwiches.  I originally thought it was great that the recipe used a crock-pot.  However, it seemed unnecessary, since you have to make a roux, and add it before serving.  Really you just have to cook the veggies.

So I clicked back through all the links and found a stove-top recipe.  Which I ended up altering, a little.

Now, if you know me, you know I am not a fan of soup.  I don’t like the liquid with chunks in it.  And I don’t like vegetables.  And I don’t like soggy stuff.

But blended soups, like tomato soup, I can tolerate.

I have this handy-dandy soup blender.  Which to date I have mostly used to make baby food.  I figured it was perfect for this.

I was going to make a smaller batch, but changed my mind.  I am glad I did, because I couldn’t eat for the next 3 days and the soup was perfect!

 

Tomato Basil Parmesan Soup

Ingredients: 

oil for sauteing

1 cup finely diced carrots

1 cup finely diced onions

3 cloves garlic, minced

28 oz (or 3 cups) diced tomatoes with juices

1 tsp dried oregano

1 Tbsp dried basil, or 4 Tbsp fresh

4 cups chicken broth

1/2 bay leaf

1/2 cup butter

1/2 cup flour

2 cups half and half, warmed

1/2 cup parmesan cheese, freshly grated

1/2 cup parmesan-romano cheese blend, grated

1/4 tsp black pepper

pinch of  salt

Directions:

Saute carrots, onions and garlic in oil, over medium heat until onions are soft.

Tomato-Basil_soup

Add oregano, basil, bay leaf and tomatoes.  Stir for a minute, pour into blender with chicken broth.

Turn heat on high and bring to a boil.  Turn heat down to medium and cook for about 15-30 minutes, stirring occasionally.

For Stove Top: After sauteing vegetables add herbs, tomatoes, and chicken broth.  Bring to a boil, reduce heat and simmer 15-30 minutes.

While soup is simmering prepare roux.  Melt butter over low heat in a sauce pan.  Add flour and stir until mixed.

Slowly whisk in one cup of hot soup.  Add another 1-2 cups of soup, whisk constantly.  Add mixture back to the rest of the soup, in blender or soup pot.  Simmer while constantly stirring until soup thickens.

The blender is not big enough for all 6+ cups of soup, so I had to add the warm cream in a separate bowl. Blending in two parts.

The blender is not big enough for all 6+ cups of soup, so I had to add the warm cream in a separate bowl. Blending in two parts.

Remove bay leaf and blend until desired consistency is reached.  Add parmesan cheese and blend until cheese is incorporated.

For Stove Top: Whisk in cheese, stir until cheese is incorporated.  If you want a smooth soup transfer to a blender at this point.  It is fine to serve as a chunky soup too.

Add warmed cream, salt and pepper, simmer another 15 minutes.

Serve with cheese on top and saltine crackers, if desired.

Ian's Portion of our dinner

Ian’s Portion of our dinner

Meal Plan 4/22-4/28

Mon: I will be gone so the boys are fending for themselves

Tue: Baked Chicken Cordon Bleu (using pasta instead of rice)

Wed: Sloppy Joes with 40-minute hamburger buns

Thr: Bacon Chedder Quesadillas and Chicken Ranch Tacos

Fri: Open for discussion

Sat: Left-overs

Sun: Pan-Roasted Chicken with Lemon-Garlic Green Beans
Happy Cooking

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Need something to help plan your meals?  I use the Plan to Eat online meal planner.  Try it free for 30 days

Simple Meal Planning - Plan to Eat

Find more recipes at I’m an Organizing Junkie or Erin Brans.com