What to fix for dinner on Fridays during the Lenten season is sometimes a challenge, especially when you feel like you just can't eat more tuna. But this creamy and comforting tomato soup fits the bill. It's a quick soup to make after work—under 30 minutes—and is surprisingly flavor-filled. And who can resist open-face broiled cheese bread as a go-along?
Creamy Tomato Soup
CREAMY TOMATO SOUP
Serves 4
2 Tbsp butter
1/2 yellow onion, diced
1 Tbsp Italian seasoning
1 tsp each dried oregano and basil
1 28-oz can crushed tomatoes
6 cups vegetable broth (or chicken broth)
1/4 cup grated romano cheese
1 Tbsp salt
1 tsp black pepper
1/2 cup heavy cream
8 oz farfalle (bow tie) noodles, cooked, drained and rinsed
chopped fresh basil and grated romano for garnish
1. Heat butter over medium heat in a soup pot and add onion. Saute for 3 minutes until softened. Add Italian seasoning, oregano and basil and continue cooking 3 more minutes to toast herbs and combine flavors.
2. Add crushed tomatoes and broth. Stir and turn up heat to bring to a boil, then reduce heat to simmer for 10 minutes. Add grated cheese, salt and pepper and stir. Continue to simmer until cheese melts into soup, about 3 minutes. Add cream, a little at at time, stirring until mixed in. To serve, place a few farfalle noodles in each soup bowl and add soup. Garnish with chopped fresh basil leaves and a little more grated romano. (Delicious served with a grilled cheese sandwich or open-face broiled cheese bread.)