Getting ready for the Glaze Workshop next week and have been cooking a bit.
Thought you might enjoy the recipes.
Tomato Basil Soup
1 tablespoon olive oil
½ cup shredded carrots
1 cup finely diced onion
½ cup finely diced celery
1 Campbell’s canned roasted tomato soup with garlic
3 (15 oz.) cans diced tomatoes (Muir Glen)
4 cups of chicken broth
1 teaspoon sugar (optional)
1 tablespoon salt
black pepper to taste
1 – 2 teaspoons dried basil
2 large cloves of garlic
Place in a crock pot on high for one hour, reduce and cook for 4 hours on low.
Put in a blender and blend, (what else?)
Add shredded basil and 15 minutes before serving add large garlic croutons .
A Remembrance, on Memorial Day
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