Tomato Basil Soup is one of my favorites from the restaurant La Madeliene. The family and I would go there and enjoy their soup often. One day, many years ago…I decided to look for a copy cat recipe online so that I could make it anytime that we wanted. Bingo!
I’m going to share the link to which recipe I found and give a few pointers of what I do to make it “extra” tasty. Here is the link that I found via www.food.com.
It is simple and easy with only a few ingredients. Just what we like, right? And not much improvement needed…if at all. But everyone likes to tweak things to their own taste buds.
Here is what I do:
- 2- 28 ounce cans crushed tomatoes
- 4 cups V-8 juice
- 1 cup heavy cream
- 1 stick butter
- 1 can broth (chicken or vegetable)
- 1- juice of lemon
- salt and pepper to taste
- 20 leaves of fresh basil- at least! LOL
- garnish with shredded parmesan and a side of hot crusty bread.
Throw it all into the slow cooker on high heat for about an hour. The soup should be slowly simmering. Blend with hand blender until smoothed. Continue to cook on low in the slow cooker for another hour. Stirring occasionally Keep on warm until ready to serve.
Good morning y’all! Have you ever tried Salads in a Jar? If you have not, you really should. They are quite the popular thing around our house. When you are pressed for time or just plain busy (as everyone seems to be these days) but you are trying to be good and prepare healthy lunches for the week, these ideas for Salads in a Jar are just what you need. They are also super delicious and convenient to grab from the fridge during the morning rush out the door. The combinations of ingredients are only limited by your imagination. Here are a couple that our family likes to get you started.
Honey Mustard Turkey Pasta Salad:
- Honey Mustard Dressing
- Sharp Cheddar Cheese-cubed
- Roasted Turkey Breast-cubed
- Sunflower seeds (unsalted)
- Green grapes-cut in half
- Petite green peas- blanched
- Gemelli pasta (or your preferred pasta shape)
Just make an assembly line with the mason jars and begin with the salad dressing, followed by the proteins, then ending with veggies.
Try to make sure that all of your ingredients are made to be bite size and small enough to fit into the jar. Put as much or as little of any of the ingredients as you wish.
Green Garden Salad:
- French Dressing
- Marinated feta cheese
- Broccoli florets
- Carrots- thinly sliced
- Cucumber- diced
- Compari tomatoes- quartered
- Red radishes- thinly sliced
- Yellow grape tomatoes- sliced
Remember to begin with the dressings, then the proteins, and end with the lettuce on top before you tighten on those lids.
If you are feeling adventurous, you can even get the kiddos involved in making and creating their own nutritious Salads in a Jar for their lunches! Make plenty ahead of time and refrigerate for up to 5-7 days…if they last that long!