Hey everyone...hope your holiday season is going great. I can't believe how fast this month is going. I love this time of year, you get a little cold front but still have a hint of sunny days here in Florida. One of my favorite things to do is make a big pot of soup at Christmas. This is a fast and easy one to make for those hectic evenings when you have so much to do or just anytime. You can easily double the recipe and it does freeze well (freezer safe container). If you're looking for a sweet gift for a neighbor this recipe will definately do the trick. It's festive with it's bright red color and would brighten someone's day during this holiday season. The croutons are cut up from the Pillsbury Cornbread Swirls and have to say these are now a must have in my home. They are so deish and have a sweet taste to your ordinary cornbread. I use chicken stock when making but if you'd like a richer, creamier tast, just add heavy cream to your liking. I don't believe you could go wrong either way. Hope you enjoy!
Blessed Cooking from My Home to Yours,
Cat
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Here's all you need...
1-14 oz Hunts Fire Roasted Diced Tomatoes (Garlic)
1- 14 oz Hunts Diced Basil. Garlic & Oregano
2- 8 oz cans Hunts Tomato Sauce (Roasted Garlic)
2 TB tomato paste (or to taste) hint...I love Cento tube...great when using small amounts :-)
1 TB Lea & Perrins' Worcestershire sauce (or to taste)
3-4 cups Chicken Stock (depending on your desired thickness)
Fresh Basil (to your liking)
1/8 c Parmesan cheese (asiago/romano,dried in a jar)
Here's all you do...
In a large non-stick pot, heat chicken stock over medium heat with tomato sauce, tomato paste & worcestershire sauce, stir/until completely blended.
Meanwhile "blend" using your method the cans of diced tomatoes and basil until smooth.
Add into soup and continue to cook on med/low until all incorporated.
About 5 mins. before serving add in the parmesan cheese/stir completely before serving.
Drop in a bit of fresh herbs if desired too really amp up the flavor.
Cover & Simmer until your desired taste.
Makes about 4 cups...easily doubles!
Serve along with my cornbread croutons or kick it old school with a "Classic Grilled Cheese"
For Cornbread Croutons...
Pre-heat over to 375*
Line a baking sheet with Parchment Paper
Roll out cornbread swirls and cut into tiny pieces.
Lay out evernly on baking sheet
Bake for about 10-15 mins (ovens vary)
Serve a few on top of soup for garnish and some along the side for some extra crunch :-)
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~Sending you thanks and blessings from my home to yours