Egads it has been forever. Whoopsies. I really didn't plan on making summer a hiatus time, but... well, things have been rather busy here and to be quite honest, I would reather spend my free time at the pool than typing away on a computer.
Not to mention that my kitchen is feeling rather lonely as of late. I'm pretty sure I haven't attempted anything new in over a month. Sad, I know. However, you are in luck because I never did catch up with my blogging -- oh I got close, so close, but I never did actually do it (I was only like one post away, too). So I still have a few things running around that I can entertain you with. :)
Such as this wonderful spin off of your everyday tomato soup. I'm actually none to happy as of yet with this chilly summer Pittsburgh is dishing out this year. I don't know if this is a normal summer for here, but I don't like it. It's only 75 degrees today with chances of thunderstorms and rain. It's supposed to be almost 90 and sunny in the summer. It's a rule. Somewhere. I'm pretty sure. But, if you are like me and stuck some place that isn't happy and warm, this soup will do the trick.
1-2 TBSP butter or olive oil
1 small onion, diced
2-3 cloves garlic, minced
salt & pepper
4 cups reduced-sodium chicken or vegetable broth
4 oz reduced-fat flavored cream cheese - chive & onion or garlic & herb
1 can tomato soup
1 (9 oz) package refrigerated cheese tortellini)
dash red pepper flakes
Melt butter in a dutch oven over medium heat. Add onion & garlic and cook for about 5 minutes, or until onions soften. Season with salt & pepper, if desired.
Add chicken broth and bring to a boil. Cook the tortellini in the broth for about 5 minutes, or until almost al dente.
Remove about 2 ladles of broth into a smaller bowl and whisk the cream cheese into the broth. Once smooth & creamy, return to the pot and stir until well-combined.
Add tomato soup and stir until combined. Season with salt & pepper, to taste. Add a dash of red pepper flakes and stir to combine.
Like I said, it's a great twist on your typical tomato soup and is actually quite filling, thanks to the pasta. We've actually made it a few times already thanks to the "great" weather out here.
Now out to the store to fill my very empty pantry and fridge...
|Amount per serving|
|Calories 415||Calories from fat 166|
|% Daily Value|
|Total Fat 18.4g||28%|
|Saturated Fat 8.6g||43%|
|Trans Fat 0.0g|
|Total Carbs 47.1g||16%|
|Dietary Fiber 1.3g||5%|
|Vitamin A 16%||Vitamin C 19%|
|Calcium 5%||Iron 10%|