Hearty Tomato Soup

Before I tell you about today's recipe, let me mention a local restaurant. Farmer's Gastropub is delicious, the people are friendly, and the roommates and I have decided this is our new place. They use local farmers and stores to provide their food, which I think is pretty fantastic. Check them out. You'll be supporting a local business and local farmers. It's a win-win for everyone. Plus, you'll eat some seriously tasty food in one of the best atmospheres I've seen in a restaurant. And if you want to invite me along, I'm in.

Now, friends, it's cold outside. Not as cold as it has been, but it's far from warm. To all of you in warm climates...I have nothing to say to you. Mostly because I'm jealous. Of course, I am getting some great use out of my new, super warm coat, so I guess that's a good thing. Anyway, when the temps drop, I think soup. I usually think Campbell's tomato soup and grilled cheese.

A few weeks ago, Giada made a tomato soup that caught my eye. It looked promising, easy, and was perfect for my first recipe of 2011.

And away we go...

Ingredients

* 2 tablespoons butter
* 1 onion, peeled and chopped
* 2 carrots, peeled and chopped
* 2 cloves garlic, chopped
* 1 15-ounce can cannellini (white) beans, drained and rinsed
* 1 28-ounce can crushed tomatoes
* 3 cups chicken broth
* 1 bay leaf
* 1 sprig of fresh rosemary, plus 1 teaspoon, minced
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 cup creme fraiche
* Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

Note: I skipped the rosemary because I'm not a big fan of rosemary and I skipped the fraiche because I didn't want it. The soup is really filling and tasty without it. If you decide to try it, I'm sure you'll love it. I have faith in Giada. Something tells me things are going to work out for that girl.


Guess what? Baby carrots were cheaper, so they won yesterday. Bonus: they're already peeled! Take that grown-up carrots!





Repeat after me: The bay leaf goes in, the bay leaf comes out. Do this BEFORE you put it in the food processor. It'll save you a headache or two.




You can make the soup as chunky or fine as you'd like. I wanted some texture, so I didn't blend it too long. The bread? It's a garlic bread and it works splendidly with the soup.

Enjoy!

Taco Soup

When I visited my aunt and uncle in North Carolina, my Aunt Gail made taco soup in her crockpot and it was deeeelicious. It's a perfect recipe for gatherings (it makes a lot) and for the colder weather.



2 lbs hamburger (I use 93/7 lean meat.)
1 can black beans
1 can pinto beans
2 cans diced tomatoes (I chose the ones with peppers and onions.)
1 can shoepeg corn
1 package Taco Seasoning
1 package Ranch Seasoning
2 cups water

Optional toppings:
Fritos or tortilla chips
cheese
sour cream

Brown the hamburger in a skillet and drain the grease. Rinse the beans and corn; place in the crockpot. Add the tomatoes with their juice. Place the cooked hamburger in the crockpot followed by the seasonings and water. Stir and let it hang out on high for 4 hours. Serve topped with cheese and sour cream, if desired. I keep my Fritos or tortilla chips to the side so they don't become soggy. Do whatever makes you happy. And if you really want to replicate my aunt's dining experience, drink a Diet Sierra Mist Cranberry Splash.





Isn't it pretty? It's only pretty because I chose to not include the picture that had the meat with the beans. Let's be honest: sometimes meat isn't very photogenic.




I had never heard of the Sierra Mist with cranberry until my visit. My aunt's stash was from last year's holiday season. I had to give her a kidney in exchange for one can. She also turned me onto Canada Dry with cranberry. Apparently, Missouri is not good enough for the Canada Dry/cranberry craze. I have yet to find it. If you see it somewhere, let me know! I'll give you my other kidney...okay, I won't. I down to one because of Aunt Gail. I'll give you my appendix. Or a portion of my liver. Maybe a lock of hair.