And then I realized. We just celebrated Labor Day weekend and I've been politely reminded that I need to put away my white sandals along with my white slacks until next summer ... because, apparently, September signals the preparation of ... FALL.
No way. It's still like 90 degrees here.
Oh wait. I do NOT fall in to that four seasonal thingy ... I live in Paradise, and well, it's summertime all year around here! Just too bad I didn't stockpile the Ruby Red stuff ... hindsight.
So regardless ... because it is, sort of, approaching fall, and you all know that I'm trying to eat a little healthier, and well, it's a rainy dreary day ... I pulled this recipe out of of my bookmarked recipes from like, a year ago ... nice, huh?
Pretty cool too in that I had ALL the ingredients to make ... just love when the planets align themselves just right ... and a rainy, dreary Sunday was the perfect day to make this in South Florida ...
I am really loving the new knives I picked up at Costco last week ... this new way of eating has me slicing and dicing a LOT and well, this makes life so much easier ... I especially love the Chef knife, because it's a pretty pink ... Hubby said "no thanks"!
The Kitchen Basic stock? I always thought it was way too pricey at $2.99 a box. But then I looked at the others (College Inn, Swanson) and they were like $3.29 ... WTF? AND no sodium!!!
Here's what you need to go gather up:
4 cans of tomatoes (14 oz) or mix it up and do 2 28 oz cans, or 2 14 oz and 1 28 oz ...
8 cups chicken broth
3 cloves of garlic, minced or use your garlic press
1 onion, chopped
2 tbs olive oil
salt and pepper to taste
1/4 cup of shredded parmesan cheese
Any type of cheese to top if desired (Hubby said you have to put a garnish, so I used romano/parmesan, he used cheddar)
In large pot, heat oil and saute onions til they start to caramelize (resist stirring). Turn heat down and add the garlic and saute for about a minute.
The BEAUTIFUL jar of garlic ...
Add tomatoes (with juice), broth and the parmesan cheese. Cook for about 30 minutes, stirring occasionally.
I am famous for trying to cram stuff into a too small container. Hence, the pot is almost overflowing because I have a bad judgement of sizes :)
Take your little stick blender (if you don't have one, put the mixture into a blender but be real careful) and puree the soup mix.
Return to heat and allow to simmer a little longer to thicken up ...
Taste, season with salt and pepper. Make up some grilled cheese sandwiches ... and if you are like me, you use whatever the heck you have on hand, potato rolls and coastal cheddar ...
This made a lot for just the two of us ... thinking of freezing the full one and eating the smaller for lunches this week ...
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