Wednesday, September 22, 2010

What's for dinner?

If you have tons of tomatoes from your garden and/or other veggies like I do, here is a fantastic soup recipe.  I had it last week at a meeting, and my friend Cindy was kind enough to pass the recipe along.

This is a pretty basic soup recipe that can be modified to your tastes.  Cindy's husband put in a bunch of fresh herbs including basil, oregano, thyme, and french tarragon.  I just put in fresh basil and dried thyme and it was still delicious.  I also had this huge eggplant that I didn't know what to do with, so I chopped it up and threw that in also.


Herbed Tomato Vegetable Soup

1/3 c. chopped onion
1 Tbsp. oil
4 cups tomatoes, peeled and chopped
1 cup carrots, chopped
1 Tbsp. instant chicken boullion granules
1 tsp. sugar
1 tsp. basil
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. dried savory
1/8 tsp. pepper

In a large saucepan, cook onion in oil until tender but not brown.  Stir in the rest of the ingredients.  If you want a thinner soup, add some water.  Bring to a boil.  Reduce heat, cover and simmer about 40 minutes or until vegetables are tender.

Tomorrow is Melissa's under $10, and under 1 hour party!  I will be there!


  1. I"m finally getting some ripe tomatoes from my plants. I think I might try this out for dinner tonight! Thanks for the great idea. I love the place setting.

  2. You always amaze me with your ideas. I love looking at it all and getting ideas. I hope all is well with you. I miss you tons. Hope YW is going well too!


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