Tag Archives: parmesan

Tomato Basil Parmesan Soup

It’s funny; I was never a big soup eater. When I heard the words ‘Tomato Soup’, the first thing that popped in my mind was the Campbell Soup can. When I think of the Campbell Soup can, I think of processed, salty, fake food people eat that can’t cook (sorry if I offend anyone!). So now that I’m on my meal planning kick and am trying to cook a batch of soup every week or every two weeks, I am trying new things – like this Tomato Basil Parmesan soup. Mr. P. exclaimed with excitement, ‘This may be my new favorite dish!” I also made this soup on Sunday night – well the first half anyways. Enjoy!

Tomato Basil Parmesan Soup

Ingredients:

2 – 14 oz cans diced tomatoes
1 cup finely chopped carrots
1 cup finely chopped onions
1 T fresh oregano
1/4 cup fresh basil
4 cups chicken broth
½ tsp bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
salt & pepper

Directions:

Add tomatoes to a large pot. Add carrots and onions.

Stir in the chicken stock, oregano, basil, and bay leaf.


Cover and cook on low for 2 hours. Then treat yourself to a little snack like I did – prosciutto and bread. Delish.

At this point, this is when I let it cool and stuck it in the refrigerator for 2 days.

When I was ready to finish cooking…
About 15 minutes before serving melt butter over low heat in a skillet Add flour slowly. Stir constantly with a whisk.

Slowly stir in 1 cup hot soup.

Add another 3 cups and stir until smooth. 

Add all back into the large pot.

Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed.


Cover and cook on low for another 5 minutes  or until ready to serve.

Cheers,

Sabrina

Easy and Delicious Weeknight Pasta

Hello friends! I know I know, I’ve been totally M.I.A. So sorry! I’ve been consumed with work and personal life stuff.

But I have still been cooking. I just need to get all these posts up. I have a ton of recipes to share with you, so bare with me as I post them.

I hope you all had a wonderful Mother’s Day. I made brunch for my family — so excited to share the recipes with you, especially the egg casserole – it was so good!

For today, I wanted to share a super simple recipe. As I said in a past post, ingredients are the key to a good dish, especially olive oil. And especially in this dish because of the few ingredients. This is a really great weeknight dinner when you’re tired and don’t want to whip up a storm. The olive oil and parmesan cheese (look at that cheese — so good!!)–and you could say the black pepper too–are so important in this dish. The smells are just so inviting. I could eat a whole pound of this pasta – no joke.

Enjoy!


Peasants Pasta – stepped up!

Ingredients

1 lb of your favorite pasta
3 tablespoons of a good olive oil
fresh cracked black pepper to taste ( I like a lot)
fresh grated Parmesan cheese

Directions

Bring a pot of water to a boil
Add your favorite kind of pasta and cook according to directions on the back (al dente!)
Drain pasta quickly — its ok to have some of the left over water dripping.

Add the olive oil and mix up good. Feel free to add more olive oil if needed. Add the cracked black pepper and stir.

Add the pasta to serving dishes and add fresh grated dish.

Eat the whole pound of pasta. OK not really, its nice to share.

Cheers,

Sabrina