I've always mostly enjoyed cooking and baking, but lately for some reason I LOVE IT. I have been trying a lot of new stuff and that excites me.
Last night for dinner I madehomemade
tomato basil soup
roasted
asparagusand broiled french bread with lots of
butter.
for
dessert:
apple crisp (a new recipe)
vanilla icecream
I love the
fall. I've been burning a
mulled cidar candle. mmmmm.
when you don't have a dishwasher paper plates are the only way to go...
and listen, I know I could have taken better pictures,
but honestly, I was just proud I remembered to take any.
don't judge me.
tomato basil soup4 cups chopped seeded peeled tomatoes
4 cups tomato juice
1/3 cup fresh basil leaves
1 cup milk
1/4 teas. salt
1/4 teas. cracked black pepper
1/2 (4 ouces) 1/3 -less-fat cream cheese, softened
Basil leaves, thinly slice (optional)
1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer 30 minutes.
2. Place tomato mixture and 1/3 cup basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add the cream cheese, stirring well with a whick, and cook over medium heat until thick (about 5 minutes). Ladle soup into each of 8 bowls; garnish with sliced basil, if desired.
Yield: 8 servings (serving size: 1 cup soup)