Yesterday, I was honored to give an interview to Thelma Poole, proud mom of Shelli Russell Poole (from MySaline.com) who wanted to focus on my cookbook Leave it to Liz! I invited her to lunch and showcased some favorites from the cookbook, and since we are finally having some cooler Fall-type weather, I was anxious to make soups. I chose two comfort soups – Spicy Tomato Soup and Ravioli Parmesan Soup. I paired the soups with grilled pimiento cheese sandwiches and pepperoni bread (rolls). I made her a Strawberry Spinach Salad with Maple Balsamic Vinaigrette and for dessert, Salt-Caramel Brownies and Strawberry Cake. All of these recipes are in my cookbook! Thelma wrote in her article that she thought she didn’t like tomato soup until now, but she will be making that soup for she and her husband! Here is that recipe, in case you don’t have the book yet!
SPICY TOMATO SOUP
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour, or gluten-free
1 medium onion, diced
2 large garlic cloves, minced
3 cups chicken broth
1 28-ounce can tomato sauce
1 28-ounce can diced tomatoes, with juice
2 dashes hot pepper sauce
1/4 cup honey
1 tablespoon dill weed, dried
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon basil, dried
2 tablespoons balsamic vinegar
Garnish with grated Parmesan Cheese
Directions: In a 4-qt. saucepan, melt butter and add olive oil. Add onion and garlic and sauté till onion is translucent. Add the flour and stir for a couple of minutes. Add the dill weed, black pepper, chili powder, and basil. Slowly add chicken broth and combine well. Add tomato sauce, tomatoes, honey, hot pepper sauce, and balsamic vinegar. Cover and cook for 20 minutes, stirring occasionally. You can also make this in your pressure cooker by sautéing onions and garlic, adding the flour, then the remaining ingredients and setting on high pressure for ten minutes. Let come down naturally.
This soup freezes well. When ready to serve again, let thaw in fridge overnight. Add soup to slow cooker and cook on low till hot and ready to eat. To serve, ladle into bowls and top with grated Parmesan cheese.