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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A very simple Martha Stewart recipe that can be used as a base for new ideas. Easily adapted for vegans. Ingredients:
2 tablespoons butter (or all vegetable margarine) |
1 cup chopped onions |
1 clove garlic, minced |
1 28 ounce can of tomatoes |
1 1/2 cups chicken broth (or vegetable broth) |
1/2 cup heavy cream (optional) |
salt and pepper to taste |
Directions:
1. Melt butter in a medium stockpot over medium heat.
2. Cook onion and garlic in butter until translucent, about 3 minutes, then add tomatoes and stock.
3. Simmer 10 minutes.
4. Puree in blender and then add cream. Serve and enjoy.
5. You could also add some cooked rice to this.
6. Another idea is to add some small pasta and a bit of sausage to enhance the flavor and substance of the soup.
7. If you prefer vegan, then either leave out the cream or use rice or soy milk (unflavored) instead.
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