The last five days I have been on vacation. I have been mostly concentrating on relaxing, enjoying myself, and my photography 101 assignments. So today I dug through my recipe and food photo stockpiles and came up with a new recipe for you. I realize it is June but I am one of those people who eat soup no matter how hot it is. Not to mention, it is a really quick recipe for those nights you are hungry but don’t really want to spend time cooking.
Tangy Tomato Soup
½ tsp olive oil
¼ cup onion, diced
½ tsp garlic, minced
1 (14.5 oz) can diced tomatoes
1 (8oz) can tomato sauce
2 cups chicken or vegetable broth
¼ cup shredded cheddar cheese
Heat oil in a soup pot over medium high heat. Add the onions and garlic; cook for one minute, stirring often. Add the tomatoes, their juices and the tomato sauce. Raise heat to high and bring to a boil. Stir in chicken broth. Cover the pot and bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes to develop the flavors. Spoon the soup into individual serving bowls and sprinkle with the cheese.
Adapted from the Desperation Dinners ladies