This is one of the vegetarian recipes that my husband and I enjoy. I admit that my kids turned down the opportunity to eat it with us and chose frozen burritos instead. Silly kids. The recipe is adapted from New Recipes from Moosewood Restaurant.
We’ve had a winter storm here for the past few days and have really snuggled in. Grilled cheese and tomato soup have fit the bill for lunch. This recipe is a great way to dress up a can of tomato soup.
Please note: the recipe calls for celery, but I didn’t have any on hand. It tasted good without the celery, but is a little better with it.
Gather up your ingredients:
1 small onion, chopped fine
1/2 cup celery, chopped fine
2 Tbs. butter
1 can tomato soup
1 can water
1 Tbs. lemon juice
1 tsp. sugar
salt and pepper
Saute the onion and celery in the butter until it’s tender, but not browned. Add the remaining ingredients and heat through. Stay warm!
Comfort food, warm and filling. This soup is all that. I copied the recipe out of a Frugal Gourmet cookbook many years ago. I’ve made a few changes to the original.
- 2 qts. chicken stock
- 1 medium yellow onion diced
- 4 Tbs. butter
- 4 Tbs. flour
- 4 cups unpeeled diced potatoes
- 1 bay leaf
- 2 cups half & half
- 1 bag frozen corn
- 1 can cream corn
- salt and pepper
- Heat the chicken stock in a large stock pot.
- Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
- Add the roux to the broth along with the potatoes and bay leaf.
- Cook until the potatoes are fork tender.
- Remove the leaf and add the half &half and the corn.
- Simmer until hot and season with salt and pepper.