Tomato Basil Soup

From Somewhere, I can't remember

Ingredients:

3 cloves of garlic, minced
2 tablespoons of olive oil
2-14 oz. cans of crushed tomatoes (sometimes you can find 1-28 oz. can which also works great)
1-14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 teaspoon of seas salt
1 teaspoon of sugar
½ teaspoon of fresh ground black pepper
¼ cup of heavy cream
2 teaspoons of dried basil
  Parmesan cheese

Directions:

1. In a saucepan, stir garlic in olive oil on medium heat for 1 minute—being careful not to burn the garlic. 
2. Add the crushed tomatoes. 
3. Add the whole tomatoes one at a time, squeezing them into the pan to break them up (be careful or you’ll end up with tomato juice all over the kitchen counters and floor…it’s happened to me!)
4. Add the juice from the whole tomatoes' can, as well. 
5. Add chicken stock, salt, pepper, and sugar. 
6. Cook the soup on medium at a simmer for 10 minutes.
7. To finish, reduce the heat to low and stir in heavy cream and basil.  Served topped with Parmesan cheese.

 See Tips section on a way to make this soup and freeze it for later!

 Serves 4; 140 calories; 20-30 minutes

Lightened Loaded Potato Soup

From CookingLight

Picture from Stephanie's Kitchen

Ingredients:

4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

Directions:

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.  (Note:  Try them on high for 9-10 minutes first as I find mine are usually overdone if I leave them the whole 13 minutes).
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes.
3. Add broth.
4. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk.
5. Bring to a boil; stir often. Cook 1 minute.
6. Remove from heat; stir in sour cream, salt, and pepper.
7. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 3-4 minutes. Quickly remove bacon from towel or it'll stick.
8. Crumble bacon.
9. Discard potato skins (be careful…potatoes are hot, don’t burn your fingers!) Coarsely mash potatoes into soup. 
10. Top with cheese, green onions, and bacon.

Serves 4; 325 calories; 30 minutes