Heavenly Tomato Soup

This is a family favorite.  It is so easy and quick.  Unlike a lot of soups who take hours for flavors to develop, this is a quick jaunt from pot to bowl. You can top it with chicken, tofu, or shredded beef.

• 2 tbs olive oil
• 1 carrot chopped
• 1 med onion chopped
• 2 cloves garlic minced
• 1/4 c flour
• 28 oz can of whole tomatoes or 3 pints of your canned tomatoes or 4 1/2 cups peeled cored chopped fresh tomatoes
• 16 oz vegetable/chicken broth
• 1 tbs Italian herbs or 6 leaves fresh chopped basil
• 1/4 cup heavy cream
• salt and pepper to taste

Heat olive oil in pan and add carrot, onion and garlic.Saute until onion is tender. Add flour and stir till veggies are coated.  The little bit of flour helps to cut the acidity a bit and make the soup thicker.

Add tomatoes, stir and heat through.  Add broth and spices. break up tomatoes and simmer covered, stirring occasionally, for 20 minutes.  

Puree soup in small batches in blender or with immersion blender in the pan.  Add cream, heat through and serve.

Cook's Notes

• If it is still too tart I add 1 tsp brown sugar/honey/agave nectar.
• Add 1/4 c Parmesan with cream for a spin.
• add minced sun dried tomatoes with herbs for a little kick.
• 1/4 tsp chili flakes really makes it zippy.

Chocolate Bread Pudding

So bread pudding is one of my favorite desserts. I have long looked and tried different recipes to satisfy me, and this chocolate version is wonderful!

Ingredients:

1 c heavy whipping cream

1 1/2 c half and half

1 tsp vanilla

1 tsp cocoa powder

4 c 1 inch cubes bread

1/2 c sugar

3 eggs

2 egg yolks

1/2 c chocolate chips

1. In saucepan heat heavy cream and 1/2 the half and half. Stir constantly on low heat so as not to burn. Add cocoa powder and stir till completely blended and heated. Remove from heat and add remaining half and half.

2. In separate bowl whisk together eggs and yolks. Add sugar and vanilla whisking until golden and bubbly. Slowly add hot mixture and mix till well blended.

3. Now add you cubed bread and toss. Add your chocolate chips and toss. Allow to soak for an hour to absorb the custard.

4. Preheat oven to 325. Grease a 8x8 baking dish with butter. Add your mixture and bake for 40 minutes.

Stick this in the oven as you serve dinner to be ready and waiting by evening dessert. Serve warm with whipped cream!

Cook's tip

Bread note: You can use any bread, but using an egg bread makes this even more "cakey".

Chocolate note: You can use any kind of chocolate you want here. Remember that white chocolate is super sweet!

Variations:

White chocolate and Macadamia nuts

Dark chocolate and walnuts

No chocolate, double the vanilla and add 2 tsp cinnamon and 1/4 tsp nutmeg to cream mixture