Tomato Bisque

A classic.  With a few fresh ingredients it becomes special.  Great with grilled sandwiches or just add some homemade croutons.  YUM!

1 onion, chopped
2 T. butter
4-5 fresh basil leaves, cut into strips
2 fresh garlic cloves, crushed
2 pkgs. cream cheese
1 1/4 c. milk
2 cans tomato soup
2 cans (16 oz) chopped tomatoes


Saute` onion in butter.  Add garlic towards the end.  (garlic can become bitter if it's saute`d too long)  Add cream cheese and melt down.  Slowly, add all other ingredients, mix well.  Simmer for about 20 mins.  Serve hot.

Tuscan Vegetable Soup

Scot says this one ranks in his top 3 favorite soups.
It is a modification of a my Mothers good friends' recipe.....from Francene.
SO very healthy and way delicious. It is perfect for the cruciferous vegetables that I mentioned in my post on "clean eating".
This makes a huge batch. Use the rest to freeze for lunches during the week.

2 (15-oz.) cans great northern bean, rinsed and drained
1 tablespoon olive oil
1 onion, diced
2 large carrots, sliced
4 stalks celery, sliced
1 zucchini, diced
1 bunch broccoli
1 bunch cauliflower
2-3 cloves of garlic, minced
fresh rosemary to taste
fresh thyme to taste (use dried if that is all you have)
kosher salt to taste
black pepper to taste
2 (32-oz) chicken stock or veg. stock (can use bouillon granules too)
2 (14-oz.) cans diced tomatoes
3/4 of a stick of butter
2-3 cups whole leaf spinach
fresh parmesan cheese

Mash 1 of the cans of northern beans. Set aside. Keep the other can aside too.

Put olive oil in pan with onions. Cook for 1 min. Add all other vegetables. Stir till soft (about 5 mins.) Then add seasonings, tomatoes, butter, and broth. Bring to a boil. Add mashed and unmashed beans, and spinach leaves.

Ladle into bowls and sprinkle fresh parmesan cheese on top.