Basil Tomato Soup
Serves 3 or 4. Recipe is by Corinne Cook.
2 tbls. butter or margarine
½ onion, chopped
1 or 2 carrots, peeled and shredded
1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped
1 (10-oz.) can Ro-Tel Original diced tomatoes and green chilies. (Add a little less if you want it less spicy.)
1/4 to ½ cup chopped fresh basil (lightly packed)
½ tsp. sugar
1 cup vegetable broth
2 tbls. Italian bread crumbs
Sour cream, optional
1. In large saucepan, sauté onion and carrots in butter or margarine until onions are soft.
2. Add whole tomatoes, Ro-Tel tomatoes, basil, sugar and chicken broth. Simmer, uncovered, about 5 minutes.
3. Place tomato mixture in small batches in blender or processor and process until lightly pureed.
4. Return to saucepan and stir in the bread crumbs. Serve warm. If desired, a bowl of sour cream may be passed at the table for those who would like a spoonful on top of their soup.
Golden Corn Soup
Makes 4 to 5 servings. Recipe is from Nestlé. Enjoy the last of the sweet corn in this meat-free soup.
4 medium ears of fresh corn, shucked and cleaned
2 (12-oz. each) cans evaporated low-fat 2 percent milk
1 tbl. extra-virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
2 large cloves garlic, chopped
Salt and ground black pepper, to taste
1 cup water
2 large sprigs fresh thyme or dried, to taste
Light sour cream or crème fraîche, optional
Finely chopped fresh chives or green onions, optional
Cream of Celery Soup
Serves 4 to 5. Recipe is from “Crescent City Cooking” by Susan Spicer with Paula Disbrowe.
3 tbls. butter
2 medium onions, coarsely chopped
1 bunch celery, washed and chopped, leaves and tough strings removed
1 medium potato, peeled and diced (about 1 cup)
2 tbls. flour
Salt and pepper, to taste
4 cups chicken broth
½ cup heavy cream
Snipped fresh chives, for garnish
Susan Spicer’s Classic Croutons, made with multigrain bread, for garnish (recipe follows)