20-Minute Creamy Tomato Soup

creamy tomato soup recipe

Right now, in the middle of winter, you might have possibly found yourself in a situation where you crave a good hearty homemade soup packed full of vitamins to nourish your body and your soul. If so, then I am more than happy to recommend this wonderful Creamy Tomato Soup to you. It will comfort you with its silky, sophisticated and amazing taste and will be be ready in almost no time.

Enjoy!

With lots of love,

Petra

 

20-Minute Creamy Tomato Soup
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Serves: 6 servings
 
Ingredients
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 medium shallot, chopped
  • 2 - 14 oz. cans (800 grams) crushed tomatoes
  • 1 - 14 oz. can (400 grams) whole tomatoes
  • 2 cups (500 ml) chicken stock
  • 1 tsp salt
  • 1 tbsp sugar
  • ¼ tsp white ground pepper
  • ¼ tsp black ground pepper
  • ⅓ cup (80 ml) heavy cream
  • 4 tbsp fresh basil, chopped
  • Parmesan
Instructions
  1. Place a medium to large saucepan over medium heat, add olive oil, garlic and shallots and sauté for 3 minutes or until shallots are translucent.
  2. Stir in the crushed tomatoes. Add in the whole tomatoes one at a time, breaking them up as you put them into the pan. Make sure to also stir in the juice for from the tomatoes.
  3. Stir in chicken stock, salt, sugar and pepper until combined then allow it to cook over medium for 10 minutes, stirring occasionally.
  4. Reduce heat to low and stir in heavy cream and chopped basil. Simmer for a couple of minutes, then serve.
  5. Optional toppings: Parmesan cheese, heavy cream, grilled cheese, toasted bread and chopped basil.

 

This amazing recipe was inspired by ADashOfSanity.com.

One Pot Creamy Garlic Parmesan Pasta

one pot garlic parmesan pasta recipe

This meal falls right into the ‘quick to make yet so very delicious’ category of dishes.

With only a few ingredients to use and one pot to put them in to be cooked all at the same time, this recipe is the perfect choice for a weeknight dinner.

To imagine the taste, just think of Fettuccine Alfredo, but without the heavy cream or cream cheese.

And as the garlic and Parmesan combination in the title already promises, this pasta is incredibly yummy and truly impossible to resist. We loved it!

Enjoy!

With lots of love,
Petra

 

One Pot Garlic Parmesan Pasta
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Cook time: 
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Serves: 3 servings
 
Ingredients
  • 8 oz (230 grams) pasta (I used linguine)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 cups (500 ml) chicken broth
  • 1½ cups (350 ml) milk (or more if needed)
  • 2 tbsp (30 grams) unsalted butter
  • salt and pepper to taste
  • ¼ cup (50 grams) freshly grated Parmesan
  • 2 tbsp chopped fresh parsley
Instructions
  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Stir in chicken broth, milk, butter and pasta.
  4. Season with salt and pepper, to taste (I added ½ tsp salt and ¼ tsp ground black pepper).
  5. Bring to a boil. Reduce heat and simmer, stirring frequently, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed.
  6. Serve immediately. Garnish with parsley, if desired.

 

This recipe was adapted from YellowBlissRoad.com.

Lemon Spaghetti

lemon spaghetti recipe

When I stumbled upon a Lemon Pasta recipe a few days ago, the whole concept seemed so unusual and intriguing to me that I just knew I had to try it.

And the result?

Absolutely gorgeous!

This simple dish is full of nicely balanced bright flavors. The combination of lemon and garlic is a match made in heaven. And the addition of Parmesan cheese brings just about anything to a whole different level of the greatest kind.

Simple, refreshing, satisfying. I wholeheartedly recommend this meal to you.

You can find all the necessary details below.

Enjoy!

Love,
Petra

Lemon Spaghetti
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Serves: 3 servings
 
Ingredients
  • ½ pound (250 grams) spaghetti
  • ⅓ cup (80 ml) olive oil
  • ½ cup (50 grams) grated Parmesan cheese
  • ¼ cup (60 ml) fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup chopped fresh basil
  • ½ tbsp lemon zest
Instructions
  1. In a large bowl, whisk oil, Parmesan cheese, lemon juice, garlic powder, salt and pepper to blend. Set the lemon sauce aside.
  2. Cook spaghetti according to package directions. Drain reserving ½ cup (120 ml) of the cooking liquid.
  3. Add spaghetti to the lemon sauce; toss with basil and lemon zest.
  4. Toss pasta with enough reserved cooking liquid to moisten.
  5. Season with salt and pepper to taste.

 

This lovely recipe was adapted from CookingOnTheSide.com.

Cheddar, Bacon and Sage Quiche

cheese-sage-quiche-recipe

 

cheese-sage-quiche-recipe

This quiche, dear friends, might easily be the yummiest quiche I have ever tasted in my whole life.

It is truly something.

As the original author mentions, ‘this mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a butter based pie crust results in a serious breakfast feast’.

What a feast, indeed!

Just imagine the flakiest crust full of the most delicious buttery flavor. Then, if you dare, proceed to imagine it covered with a layer of flavorful cheese and bacon, all topped with the silkiest creamiest filling with just the right amount of fresh sage thrown in.

Heaven in the mouth, pure heaven.

You neeeeeed to try this, guys.

Enjoy!

Love,
Petra

4.0 from 1 reviews
Cheddar, Bacon and Sage Quiche
Author: 
Prep time: 
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Serves: 6 servings
 
Ingredients
  • CRUST:
  • 1¼ cups (160 grams) all-purpose flour
  • ½ tsp salt
  • 10 tbsp (150 grams) unsalted butter, chilled, cut into ½-inch (1¼ cm) cubes
  • 1 egg white, lightly beaten
  • ½ cup Cheddar, grated
  • FILLING:
  • 6 strips bacon, cut into ½-inch (1¼ cm) pieces
  • 3 eggs
  • 1½ cups (360 ml) heavy cream
  • 2 tbsp chopped fresh sage leaves
  • ¼ tsp ground black pepper
  • ¼ tsp grated nutmeg
  • ½ tsp salt
  • 1 tbsp (15 grams) unsalted butter, cubed
Instructions
  1. To make the crust, in the bowl of your electric mixer (or food processor), combine flour and salt.
  2. Add butter and pulse until mixture forms pieces the size of beans.
  3. Adding 2 to 5 tablespoons of ice water (I used 4 tbsp), 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together.
  4. Shape into a ball, cover with plastic wrap and flatten into a disk.
  5. Refrigerate at least 1 hour.
  6. Heat oven to 350 °F (170 °C).
  7. On a lightly floured surface, roll out the dough and press it into a 9-inch quiche or pie pan.
  8. Line with parchment paper and fill with pie weights, rice or dried beans.
  9. Bake for 20 minutes, then remove the weights and parchment paper and bake for 5 to 7 minutes more, until lightly golden.
  10. Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust.
  11. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
  12. Meanwhile, in a large pan over medium heat, cook the bacon until lightly browned but not yet crisp.
  13. In a medium bowl, whisk together the eggs, cream, sage (reserve a little for the top of the quiche), pepper, nutmeg and salt.
  14. Sprinkle the bacon over the quiche crust (reserve a few pieces for the top of the quiche), then carefully pour in the egg mixture. Dot with the butter pieces, sprinkle with reserved sage and bacon and return to the oven.
  15. Bake for 30 to 40 minutes, until the top is puffed and golden and the middle is almost set.
  16. Let it cool for 15 minutes before serving.

 

(This wonderful recipe was adapted from NYtimes.com.)
 

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