Tuscan Tomato Soup

I do not like Tomato Soup but I do love my Tuscan Tomato Soup, make sense no, but hey I like to keep things interesting.

Recipe:

1 teaspoon olive oil

4 cloves garlic, crushed

2 (14 1/2 oz) can Italian diced tomatoes

1 (14 1/2 oz) cans chicken broth, undiluted

1 Tablespoon balsamic vinegar

1 1/2 teaspoon dried parsley flakes

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 cup heavy whipping cream

4-5 teaspoons gated parmesan cheese

 

Heat oil in large saucepan over medium-low heat. Add garlic and sauté for 2 minutes. Add tomatoes through pepper and bring to a boil. Add whipping cream until soup begins to thicken. Reduce heat and simmer 10 minutes, stirring occasionally. Add parmesan cheese before serving.

We love to serve it with grilled cheese and not the sliced American cheese (you should not be about to see your reflection on your cheese from the wax overlay just saying)

Also, my soup crackers are always a good addition to any soup. I keep them on hand all during the fall and winter months.

Recipe:

Ranch Crackers

2 (12 oz) packages oyster crackers
1 package hidden valley ranch dressing mix
3 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper (optional)
1 cup cooking oil

Pour oyster crackers into a large missing bowl and set aside. In a small bowl, mix oil, dressing mix & spices. Stir until well blended. Pour over crackers and stir until well coated. Store in an airtight container. Use as topping for both soups and salads.