Monday, October 12, 2009

Tomato Soup and Oyster Crackers

Hearty Tomato Soup--Better than Campbells!

4 Whole Peeled Tomatoes, frozen or fresh (peeling tomatoes is easier if frozen--a quick run under water pulls the peel right off. fresh tomatoes must be blanched)

4 Cups Tomato Juice

½ Cup Heavy Cream

1 Onion, chopped

4 Celery Stalks, chopped

2 Peeled Carrots, chopped

2 Cloves Garlic, chopped

1 Cup Chicken Broth or Vegetable Broth

1 Bay Leaf

Salt, Fresh Ground Pepper and Basil (fresh or dried) to taste

2 Tablespoons sugar (optional)

Heat tomatoes and tomato juice in a stockpot over medium heat to soften. Meanwhile, sauté onion, celery, carrots and garlic in 2 tablespoons of olive oil until tender. Combine softened tomatoes and sautéed vegetables in blender or food processor and blend until smooth. Return to pot and add heavy cream, broth and remaining seasonings. Simmer over medium heat 15 minutes.

Seasoned Soup Crackers

2 Bags Oyster Crackers

¾ Cup Oil

1 Package Dry Ranch Buttermilk Salad Dressing

1 Teaspoon Dill, dried

¼ Teaspoon Garlic Powder

¼ Teaspoon Lemon Pepper

Heat oven to 250 degrees F. Combine oil with seasonings and coat oyster crackers in a large mixing bowl. Transfer to cookie sheet and bake 20 minutes, stirring half way through.

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