One of the Gourmet Valet’s many delicious recipes (visit her website for ready-to-bake-meal menus and ordering information!):
On rainy spring days, there is nothing better than soup–it warms heart and soul. I was very close with my grandfather as a kid, and my memories of him (there are many) often entail soup. Grandpa loved soup, and my grandmother had a bowl of it waiting for him almost every day when he got home from work. I can vividly recall the image of Grandpa eating soup at his kitchen table: sometimes with me on his lap, helping myself, too, and always with a handkerchief in hand, because eating soup made his nose run (this happens to my mom now, too, which is delightful).
Tomato soup (with oyster crackers), was Grandpa’s favorite, and in honor of loved ones passed, today I’ll share with you a Tomato Soup recipe, The Gourmet Valet way! It is quick and easy–healthy, but hearty–and elegant enough to serve at a dinner party!
10oz-1lb cheese tortellini (see directions!)
1 small white onion, chopped
2 large garlic cloves, minced
1 tablespoon tomato paste
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted**
2 cups vegetable or chicken broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup sun-dried tomatoes, coarsly chopped
1/2 cup roasted red peppers, chopped (optional)
1 teaspoon dried basil
1 teaspoon Italian Seasoning Blend
1/2 teaspoon salt
3/4 cup shredded Parmesan cheese plus more for garnish
**or, substitute the cans of soup with with 1 pint tomato sauce, 4 Tbsp sugar, 2 Tbsp cornstarch, and 1 tsp salt
Cook the tortellini according to the package directions. I like a hearty, satisfying soup with plenty of tortellini so I use a whole pound, but you can use as much as you’d like. Set aside for later.
In a soup pot, heat 1 tablespoon of olive oil or butter and cook the onions over medium-high heat until tender (about 3-4 minutes). Turn heat down to medium and add the garlic, stirring constantly for 1 minute so the garlic doesnt burn.
Next, add the tomato paste, tomato soup and seasonings. Cook until the paste is disolved, frequently stirring until everything comes together and the mixture is smooth.
Add the remaining ingredients, except cheese, and bring to a simmer. Reduce heat and cook on low for at least 15 minutes (I like mine to cook at least 1 hour to let the flavors combine and soup thicken). Remove from heat and stir in Parmesan cheese and tortellini.
Garnish with fresh basil, parsely or more Parmesan cheese. Enjoy!