Monday, October 04, 2010

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Roasted Tomato Soup with Rosemary Croutons

roasted tomato soup with rosemary croutonsI made another recipe from The Newlywed Kitchen Cookbook. This recipe came from the category called "For Better or For Worse: Budget-Friendly Soups, Salads & Sandwiches". It's good timing for this section since Fall is here and I love making soups this time of year.

Tomato soup was never one of my favorite soups. I had my fair share of Campbell's Tomato Soup growing up, which to me was like eating watered down tomato sauce. I've never bought canned tomato soup since then and never made my own until last weekend. I have however had it in restaurants a couple of times and enjoyed it. It is one of Lorna's favorite recipes in the cookbook so I thought I would give it a try. Turns out, it's my favorite recipe from the cookbook so far!

I usually don't like putting bread or crackers in my soups but decided to try the croutons in it and it was the perfect combination. We also had the croutons on some salad with our meal and ate what croutons were left with our fingers from the bowl. By the end of dinner, the croutons were gone. I even ate the rosemary pieces from the bottom of the crouton bowl. They were that good! I was glad the recipe made extra croutons for nibbling on and wished there were even more. I have a little bit of the baguette left, so I may make some more.

My only complaint about the recipe is that it didn't make more. It only made 2-3 servings. Normally when I make soups, it makes a fair amount and there is plenty of leftovers to eat for lunch throughout the week, but not this time. There was only about a half serving left after we were finished. I'm sure I will be making this recipe again and when I do, I will be sure to make a double or even triple batch of it so I have plenty of leftovers.

Tomato Slices Roasted Tomato
Chicken Stock Pouring
Tomatoes and Herbs
Frying Rosemary
Rosemary Croutons
Spoonful of Soup

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