Here is another delicious and easy meal for you that my family loves. Most of you got to try the soup at Kari and Darcie's little Farewell party at my house.
The bread I just bought (French Baguette). You definitely want a bread that's a bit crunchy for this soup. The zucchini I simply sliced and sauteed in some olive oil with salt and pepper and some finely chopped onions (1 small chopped onion and 4 zucchinis). Only sautee it long enough that it gets tender but still has a bit of bite (about 5-10 minutes).
The Soup:
Ingredients:
2 cans of whole tomatoes (28oz)
1 big onion
4-5 garlic cloves
5-6 oz of heavy cream or evaporated milk
1 cup of beef broth
3 tablespoons of balsamic vinegar
1 tbsp of soy sauce
1 tbsp of olive oil
1 tbsp of sugar
Directions:
1. Get out a 9x13 glass dish, and preheat oven to 450 degrees.
2. Drain tomatoes and put in glass dish, chop onion into big chunks, and sprinkle over tomatoes, peel garlic and also throw on top of tomatoes.
3. Mix together 1/2 cup of beef broth as well as vinegar, soy sauce, oil and sugar. Mix well and pour over tomato mix. Bake the whole thing for about 45-50 minutes.
4. Blend your baked tomatoes and add the cream and broth after you blended the whole thing. Enjoy the soup now with your crunchy bread and zucchinis.
I'd say the actual prep time for the soup as well as zucchinis is maybe 30 minutes at best...
P.S. I should mention that I wish the soup would yield more soup. We eat so much of it in one night that it barely feeds us for dinner. And that's with all the bread etc. So, I'd say if you're gluttonous pigs like us, you may want to either double it, or at least add 1/2 of the recipe. Just my 2 cents. It's definitely enough to fill 6 bowls.
ReplyDelete