Creamy Tomato Tortellini Soup

 

tortellini

So I have to admit…I don’t like tomatoes…at all…..it’s a texture thing…I think.  I adore soup, it’s this idea… maybe that in this bowl you are about to partake, well, it will solve everything…..those first inklings of illness, a really bad day, or here in California……the rare day that it’s raining and soup is what you’re supposed to eat on those days.  Or maybe I just like CREAM!  Julia Child once said…..”If you’re afraid of butter, use cream”…I have that quote hanging in my kitchen. I’ve never been afraid of butter…..butter is the ultimate! Butter is….Queen!  Cream…is the sister to butter, so I embrace it like family! Who doesn’t like a family gathering????? There is always food involved in a family gathering;)

2 tsp minced garlic
2 TBSP olive oil
2 cans condensed tomato soup
1 can diced tomatoes
2 cups heavy cream (ya baby)
2 cups chicken broth
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper

10 oz package of fresh cheese Tortellini
6 oz shredded parmesan cheese

In a large pot, heat the olive oil on med heat, toss in the garlic,  stirring for a minute, so the garlic doesn’t burn. Now…..toss everything else in except for the pasta and cheese.  Bring to a boil, then turn the heat down to low….now…this is the point in the recipe that I use my immersion blender and blend until smooth…..like I said before….not a fan of the texture of tomatoes.  Then add the pasta and cook according to the package directions… usually 4-5 minutes. Turn the heat off and sprinkle the cheese over the top.

 

 

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Clam Chowder Heaven

8 thick bacon slices, chopped – I use my kitchen shears…and cut the bacon right into my pan…that way you have some little bits…and uber big bits to enjoy!

1 large onion, finely chopped
2 large carrots, peeled, sliced
2 stalks of celery, thinly sliced
1  1/4 teaspoons dried thyme
3 TBSP flour
4 cups whole milk/heavy cream
2 yukon gold potatoes, cut into 1/2-inch cubes
3  6.5oz cans chopped clams in juice
1 15-oz can creamed corn

Cook bacon in large saucepan over med heat until crisp. Transfer bacon to paper towels to drain.  Add next 4 ingredients to the same pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk/cream to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, cooked bacon, clams with juice, and corn. Bring to boil; reduce heat to med-low and simmer until potatoes are tender, stirring often, about 10-15 minutes. Season to taste with salt and pepper if needed.

Now…. I live in the Bay Area…just outside of San Francisco….the only city that I’ve found that does Sourdough bread perfectly…..(not dissing other cities…..I still order my pizza from Chicago….thank you Lou Malnati’s!!!!!…..so serving this chowder in the perfect sourdough bread bowl is the ultimate!!…. with all those tasty bread insides of the bowl ready for the dipping/slopping madness!