ACE Homeschool Halloween Party - Maddie and Ellie Izzie and Twig Maddie at the ACE Halloween Party Maddie, Kiran and Izzie Halloween Bingo What a fun group!
Monday, November 23, 2009
Creamy Parmesan PestoTomato Soup
While I could probably eat Chicken Tortilla Soup every single day forever (okay, maybe not...) I think John could do the same with Tomato Soup. Almost every time I check out of the grocery store, I have about 10 cans of Campbell's Tomato Soup in my cart. I thought I'd try my hand at making homemade, but wasn't sure if I'd match up to the store bought variety that he's used to. John gave this soup a passing, but told me not to fancy it up with fire roasted tomatoes (sorry, it was what I had in the pantry!) He also recommended that I puree it a bit longer than I did, and I have to agree with him on that one. The random chunk of onion really threw off the texture. But the flavor was really good and this is coming from someone who cannot stand canned tomato soup. I'll definitely make this again, and with the grilled cheese sandwich on the side it was superb!
Creamy Parmesan Pesto Tomato Soup
2 tbsp butter
1 1/2 onions
1 garlic clove
2 cans of diced tomatoes (I used fire roasted)
1 1/2 cup yogurt
1/2 cup heavy cream
dash of pepper
1 cup Parmesan cheese
1/2 cup pesto (homemade or prepared)
Rough chop the onions into small pieces and mince up the garlic clove. In a medium pot, melt the butter and saute the onion and garlic on medium heat until it becomes translucent. Add canned tomatoes. Using either an immersion blender or a regular blender, puree onions and tomatoes.
Add yogurt and heavy cream to the pot and lower the heat all the way. Add salt, pepper and Parmesan cheese. Stir until cheese has melted in the soup. Add a dollop of pesto to individual bowls when serving. Serves about 4.