INGREDIENTS:

• 1 cup chopped onion

• 1/4 cup butter, cubed

• 3 pounds fresh tomatoes, peeled, seeded and chopped

• 2 tablespoons tomato paste

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/4 cup all-purpose flour

• 4 cups chicken broth, divided

• 1 cup heavy whipping cream

 

 

DIRECTIONS:

 

In a large saucepan over medium heat, saute onion in butter until tender.

Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes,

stirring occasionally.

 

Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with

remaining broth.

 

Bring to a boil; cook and stir for 2 minutes, or until thickened.

Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender.

Remove from the heat.

 

Stir in cream; serve immediately.

 

 

Serves 4 - 6

 

 

 

 

INGREDIENTS:

• 6 cups thinly sliced onions

• 1 tablespoon sugar

• 1/2 teaspoon pepper

• 1/3 cup vegetable oil

• 6 cups beef broth

• 8 slices French bread (3/4 inch thick) toasted

• 1/2 cup shredded Parmesan or Swiss cheese

 

 

DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven over medium-low heat, cook the onions, sugar and pepper in oil

for 20 minutes or until onions are caramelized, stirring frequently.

 

Add the broth; bring to a boil.

Reduce heat; cover and simmer for 30 minutes.

 

Ladle soup into ovenproof bowls.

Top each with a slice of French bread; sprinkle with cheese.

Broil 4 to 6 inches from heat until cheese is melted.

 

Serve immediately.

 

 

Serves 8

 

 

 

 

INGREDIENTS:

• 2 bacon strips, diced

• 1/4 cup chopped onion

• 1 medium red potato, cubed

• 1 small carrot, halved lengthwise and thinly sliced

• 1/2 cup water

• 3/4 teaspoon chicken bouillon granules

• 1 cup milk

• 2/3 cup frozen corn

• 1/8 teaspoon pepper

• 2 1/2 teaspoons all-purpose flour

• 2 tablespoons cold water

• 3/4 cup shredded cheddar cheese

 

 

DIRECTIONS:
 

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels.

Drain, reserving 1 teaspoon drippings.

 

In the drippings, saute onion until tender.

Add the potato, carrot, water and bouillon.

Bring to a boil.

Reduce heat; cover and simmer for 15 to 20 minutes or until the vegetables are almost tender.

 

Stir in the milk, corn and pepper.

Cook 5 minutes longer.

 

Combine the flour and cold water until smooth; gradually whisk into soup.

Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.

Remove from the heat; stir in cheese until melted.

 

Sprinkle with bacon.

 

 

Serves 2

 

 

 

 

INGREDIENTS:

• 2 medium carrots, chopped

• 1 cup chopped cabbage

• 1 celery rib, thinly sliced

• 1 small onion, chopped

• 1 garlic clove, minced

• 2 teaspoons vegetable oil

• 3 cups water

• 1 can (14 1/2 ounces) Italian stewed or diced tomatoes, undrained

• 3 beef bouillon cubes

• 1 cup torn fresh spinach

• 2/3 cup cooked elbow macaroni

• 1/4 teaspoon pepper

 

 

DIRECTIONS:

 

In a 3 quart saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes.

Add water, tomatoes and bouillon; bring to a boil.

Reduce heat.

Simmer, uncovered, for 20 to 25 minutes or until vegetables are tender.

 

Stir in spinach, macaroni and pepper; heat through.

 

 

Serves 5