Wednesday, October 13, 2021

Easy Homemade Tomato Basil Soup

 

While tomatoes mean summer to me, tomato soup has been a cold-weather favorite ever since my college roommate introduced me to the tomato soup and grilled cheese sandwich combo after a day skiing. Whether you enjoy this soup with a sandwich or not, it is a flavorful way to warm up on a chilly day.



Have I told you I share a house with my 80-year-old mom? She moved to Topeka in 2018, so we could be roomies! I love having her here, and we have a deal: I cook, and she empties the dishwasher. LOL One of our favorite meals is soup, which I make no matter the season. Minestrone and chicken-noodle are my typical go-to recipes, but this one for Tomato Basil Soup may jump to the top of the list.







I adapted this recipe from one I found in Autumn by Susan Branch, who I’ve mentioned as one of my favorite authors in a past blog post. I was drawn to this soup because it is soooo easy! It’s the perfect recipe because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe because it’s that easy to remember. 








One important tip: Use the highest quality crushed tomatoes possible. I like the flavor of the Cento brand. While cheaper brands are available, you won’t regret spending a few extra cents since the tomatoes take center stage in this soup.






Yield: 4
Author: Linda Ditch
Tomato Basil Soup

Tomato Basil Soup

This luscious soup, adapted from a recipe in Autumn by Susan Branch, is one of those perfect recipes because, once you make it a couple of times, you’ll be able to do so again and again without looking at the recipe. It's that easy...and delicious!

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes (I use Cento brand)
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh basil
  • 1/2 cup half and half
  • Salt and pepper, to taste

Instructions

  1. Pour the olive oil into a saucepan over medium heat. Add the garlic and sauté for about 30 to 60 seconds, and then add the remaining ingredients except for the half and half. Bring to simmer and cook for 10 to 15 minutes. Just before serving, stir in the half and half, and then add salt and pepper, to taste.

Tuesday, October 5, 2021

Homemade Hazelnut Latte

 


I'm obsessed with this homemade hazelnut latte that's also healthier than the one from a coffee shop. I started making it last year and enjoyed it almost every day until the weather got too warm. Now that autumn has arrived, it's time to add it back to my morning routine. 

No chemical flavors from hazelnut syrup. 

Not too sweet.

Perfect!

Homemade Hazelnut Latte How-to: 

Pour 6 ounces of boiling water into a mug. (I get it straight from my Keurig)

Stir in 1 tablespoon instant espresso (I use Cafe Bustelo)

Stir in 1 tablespoon Nutella

Pour 1/2 cup unsweetened plain almond milk or milk of choice into a measuring cup and microwave for 90 seconds.

Whisk hot milk until frothy.

Pour milk into espresso-Nutella mixture. 

Enjoy!