Some nights call for a nice bowl of soup! I love vegetable soup and I love tomato soup. Well, why not combine the two? Hey, don't judge! I really enjoyed this bowl of soup and the grilled cheese croutons were the perfect accompaniment!
Things are a bit strange here today. My daughter just left for school. She's been home for six weeks, so it's quiet. Not that she was here all the time, but just knowing that she was here made it seem noisier. Does that even make sense?
Now we are starting to get my son ready for his semester in Spain. I'm so excited for him, but it's going to be a difficult time for me knowing he's not in this country and that our contact with him is limited due to time difference and his pledge to only speak Spanish. Plus, he will have classes, excursions, and his own personal travel plans. I'm telling all of you, when I grow up I want to be one of my kids!
What changes are happening in your life this year? I understand that there are some things we cannot predict, but what have you planned?
The soup is very easy and can be altered to what you have on hand or what you prefer, I won't judge you at all! I love that you can do that with vegetable soup, don't you?
This is very similar to this soup I made in October. I made very small changes, mostly because of what was on hand, but really it was about what sounded good to me!
Veggie Loaded Creamy Tomato Soup
1 (32oz) carton Trader Joe's creamy tomato soup
1 (15oz) can cannellini beans
1 (15oz) can diced tomatoes
4 cups frozen Mediterranean blend vegetables
1 cup homemade or 15oz can chicken stock
1 1/2 tsp Italian Seasoning
1/2 tsp black pepper
Combine all ingredients in a large soup pot and heat on medium-low for about 45 minutes to an hour. Until vegetables are thawed and all the flavors have combined. Taste and add more pepper if desired.
Serves 4
Grilled Cheese Croutons
2 slices thin whole wheat bread
2 slices reduced fat cheddar cheese
1 Tbsp I Can't Believe It's Not Butter
Spread margarine on one side of each slice of bread. Place one slice, margarine side down, in a nonstick skillet over medium heat. Place cheese on this slice, then top with second slice, butter side up. Cook until browned well on both sides. Cut into one inch pieces and place on your soup.
We enjoyed a couple of slices pears with Laughing Cow blue cheese wedges. A perfect sweet treat with our soup.
New blog format looks great. Connor's back at the CIA, and our home is quiet too, but we're at the Sarasota house, so it's not too bad! So exciting for Zach on the Spain trip.
ReplyDeleteDenise