|HOMEMADE CROUTONS FOR SOUP OR SALAD|
1/2 c. olive oil 2 lg. garlic cloves, minced 1/3 c. grated Parmesan cheese 1-2 tbsp. dry parsley
Mix the last 4 ingredients together. Using pastry brush, brush both sides of slices with oil mix.
Cut into small squares.
Place single layers on cookie sheets. Bake at 325 degrees for 10-15 minutes or until golden. Cool; keep in sealed container. Keeps 4-6 weeks.
I kept these in the oven quite a bit longer than this recipe calls for.
Creamy Tomato Soup
Sautee about 1/2 c. onions and garlic (about 1 tsp.)
Add: a large can of tomato sauce. (32 oz.)
a can of water
Stir in 1/4-1/3 c. sugar to taste
Add 1 tsp oregano
1 tsp basil
Heat and simmer then add 2 cups cream or 1/2 & 1/2
Heat and Eat!
It was Yummy!
Saturday, October 3, 2009
Tomato Cream Soup and Homemade Croutons
It officially feels like fall this week. In fact several days have been chilly, rainy, and downright gloomy. So, it was a perfect time to try a new recipe. We used to have a B & B in town that served the BEST creamy tomato soup with homemade croutons. They recently closed and I was able to snag the recipe for the soup.
First I made the croutons. I started with a loaf of French bread that I sliced. And then used this recipe: