Thursday, June 13, 2013

Quick and Tasty Tomato Soup

We've had a very strange Spring in Virginia this year.  It was a dry winter until March, when we suddenly had more snow than we'd had in the past two years combined.  That set Spring back a bit, and even at the end of April we had days that were 40 degrees.  It's mid-June and I'm still picking sugar snap peas from my garden.  Today is not that cool, but it is raining, as it did two days ago and as it will again tomorrow.  For lunch I wanted something cozy and comforting, and fell to that old favorite, Tomato Soup.

This recipe is great because it's easy, delicious, and quick as a flash!  If you serve it with some homemade bread or garlicky croutons, all the better.

Quick and Tasty Tomato Soup

1/4 cup tomato paste
1 cup milk (you can use water but it won't have a creamy taste)
3 large leaves of fresh basil, finely chopped (or 1/4 tsp dried basil)
1 tsp fresh parsley, finely chopped (or a dash dried parsley)
A dash of granulated garlic
1 tsp Parmesan cheese

In a small saucepan combine tomato paste, milk, basil, parsley, and garlic.  Heat over medium heat, stirring occasionally, until warm and aromatic, about five minutes.  If desired, puree in blender (though I don't think it's necessary unless you don't like to see your herbs).  Sprinkle Parmesan cheese on top and serve.

Makes one serving, but is easily multiplied to feed more.

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