This post is dedicated to Megan, one of my favorite cooking friends, ever.
Last week and this week I made two types of soup. Last week I made an Ina Garten recipe, Cream of Fresh Tomato Soup. It was good. I'm the only one in my house that likes tomato soup, so I made a big pot and froze some of it.
To make the soup you start with a cup and a half of chopped red onion, two carrots, peeled and chopped. Heat up about 3 tbs of olive oil and saute the onions and carrots until tender. Then, add to that, 3 cloves of garlic, minced. To the onion, carrots, and garlic you will add 4-5 tomatoes, coarsely chopped, 1 1/2 tsp sugar, 1 tbs tomato paste, 3 cups of chicken stock, salt and pepper. Bring that to a boil and then lower the heat and simmer for about 40 minutes. Once that has simmered, you will add the soup to a food processor and add in 3/4 cup of heavy cream. Then, return it all to the pot to reheat. I served mine with some croutons on top, it was good!
The other soup I made was Red and Green Winter soup, a Rachael Ray recipe. This is the first soup that I ever made and I made it with Megan. We made it our senior year of college after browsing through some Rachael Ray mags. I will say that the pot I made this time was not as good as when she and I made it, but it was still good. I feel like I put too much kale in this time. I am linking the recipe here.