even better (and faster) tomato soup

One of my very favorite things to do is cook the Wednesday night meal at our church.  We have multiple teams who divide out the weeks during the school year, and every Wednesday night, at 5:30, the line forms, and our church family gathers for an evening of great food and fellowship.  I especially love it in the cooler months.  There's a calm and comfort that overcomes me when I walk in those fellowship hall doors at the end of a long day and chilly drive across town after school.

Despite the true joy I find in taking this on along with a couple of dear girlfriends, it's a big undertaking to buy and prepare food for a large number.  And, for whatever reason, a few weeks ago, tomato soup and grilled cheese were just calling my name.  My original recipe I posted here is a good one, but I needed something that would be ready sooner.  I just didn't have a long time to let it simmer and reduce.  So, I tried this approach, and it turned out even better, because it was faster, but just as good!  I had several ask for the recipe, so here it is.

I hope you can enjoy a cup of goodness sooner than later.  Topped with a few shreds of mozzarella cheese or dollop of pesto, this rich take on the popular comfort soup will not disappoint!

Even Better (and Faster) Tomato Soup

printable recipe

2 tbsp olive oil
1 small onion, thinly sliced
1 28 oz can fire roasted tomatoes (such as Muir Glen)
1 6 oz can tomato paste
1/2 tbsp garlic
2-3 tbsp brown sugar
1/2 32 box chicken stock
approx. 1 cup cream
salt
pepper

1.  Heat oil in large stock pot on medium-high heat until shimmering.  Add onions, stirring until
     soft.

2.  Add garlic and saute about 30 seconds, or until fragrant.

3.  Add tomatoes and paste, stirring with onions and garlic, and saute about 10 minutes, allowing
     tomatoes to slightly caramelize.

4.  To the pot, add chicken stock and bring to a boil.  Reduce and simmer about 5-10 minutes.

5.  With immersion blender, blend soup to desire consistency.

6.  Stir in sugar and add salt and cream to taste.

7.  Finish off with 1/4 cup of basil, sliced.

SOUPer saturdays - southwestern chicken stew

I get way too excited about grocery shopping.  Especially at Aldi.  I know this about me, as do many of my friends, and I'm OK with it.  

I like seeing what's new, I like getting my regular staples, and I LOVE the prices.  I can't hardly go anywhere else to do major shopping, because I know how much less I'll pay at Aldi for a basket full.  They have fabulous organic items, consistently the best produce, and a wonderful array of gourmet cheeses and international foods I never would/could splurge on at other stores' prices.  And did you know they're owned by the same company as Trader Joes? 

I have tried really hard lately to try not to buy way over what we need.  I've really tried to use what's in our freezer, leftover veggies in the crisper, and anything else I can find to scrounge up a decent meal for the family.  Today's recipe is a result of doing just that, and all of the major ingredients happened to come from Aldi.  If you have one nearby, it's definitely worth a try. Take your recyclable grocery bags, a quarter for your cart, and an open mind.  If you're all about the thrill of the hunt, you'll love this place!

I am excited to say that in Nashville temperatures have plummeted and I am totally pumped for a Fall weekend.  This stew will warm you nicely and doesn't take any time to throw together. Totally versatile, a ladle full would be great served over rice, corn cakes, nacho chips or just in a bowl.  

Enjoy!

Southwestern Chicken Stew
serves 4-6

• 2 (10 oz) bags frozen southwest corn blend
• 1 (14.5 oz) can fire roasted salsa style tomatoes
• 1 (46 oz) can tomato juice
• 4 cooked chicken breasts (mine came straight out of the freezer)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp garlic powder
• garlic, sour cream, and cilantro for garnish

~  Stir together corn, tomatoes, juice, and spices in crock pot.  Add frozen chicken breasts.

~ Cook on low for 6-8 hours or until chicken shreds easily with two forks (I just did it in 

    the pot).

~ Ladle into bowl or over rice, corn cakes, etc., and garnish to taste.

roasted tomato crostini

To those of you who might check the blog frequently for new posts, bless you for being patient with me.  We are no closer to finding a new house to move into, but we do finally feel like we have "found our groove," as John put it yesterday, in our current place.  At the very least, we know where socks and underwear now are!

I thought this was a perfect recipe to use up the last of Summer's tomato bounty.  It would be beautiful with a collection of heirlooms.  These are obviously perfect appetizers, but paired with a salad of some sort, they could certainly round out a nice garden lunch as well.

I have more to come, and no more waiting days upon days for it either.  I'm happy to say our temp-kitchen was cookin' over the weekend!

Have a great week!

Roasted Tomato Crostini
Ingredients:

• handful of cherry tomatoes
• balsamic vinegar
• olive oil
• garlic clove/s
• thyme
• kosher salt
• brown sugar
• crushed red pepper
• ricotta cheese
• favorite toasted bread

~ Preheat oven to 325 degrees.

~ Line a baking sheet with aluminum foil and place tomatoes on top.

~ Mince garlic and add to tomatoes.

~ Drizzle with olive oil, balsamic vinegar, and sprinkle a bit of salt, sugar, thyme and red 

    pepper flakes.  Stir around.

~ Roast in oven until tomatoes burst and garlic and tomatoes are tender, about 25-30

   minutes.

~ Remove from oven and smear toast with ricotta cheese.  Cover with tomato mixture and

    serve.

mini-bagel caprese sandwich

What do I get when I cross mozzarella, with pesto, tomatoes, balsamic vinegar, and salad greens?

Joy, joy, joy, joy down in my heart, I tell ya.

Pure. Joy.

Way back in the first week of the blog, I posted about my favorite sandwich, the Summer BMT. A combination of some of my absolute favorite flavors.  The ones just mentioned, actually. You'll find that this post is a bit of a spin-off.  A cold version.  A cute one, for sure.  A perfect lighter lunch.  A delightful addition to a summer patio party spread.  A great appetizer.

And could it be more simple?

I love these little mini-bagels, because you could do a million things with them.  Well, maybe closer to 20, but you get what I'm saying.  This stackable sandwich has Summer written all over it and could help you pull off casual or fancy.  Whatever you decide, it'll be a hit, I assure you.

Enjoy!

One year ago:  World's Best Lasagna, Simple Asparagus

Mini-Bagel Caprese Sandwich
Ingredients:

• fresh mozzarella cheese, slicked thick
• pesto
• balsamic vinaigrette
• baby salad greens
• homegrown tomato, sliced
• salt and pepper to taste
• mini bagels

~ On bottom half of bagel, spread pesto.  

~ On top, layer mozzarella, tomato, vinaigrette, greens, and a dash of salt and pepper.  Top  

    with other bagel half.