In typical Kansas fashion the weather yesterday was full of fun surprises. When I got up it was in the low 60’s outside. Within the next two hours the temperature dropped 30 degrees. I was delighted that the Pork Loin with carrots and potatoes I put on the menu and pulled out of the freezer would be perfect for the cold temperatures. The weather gave me an opportunity to create a perfectly wonderful vegetarian tomato soup recipe.
I had baked the peanut butter donuts for breakfast. The rest of the cold day could be spent doing things other than cooking. https://ortsofsorts.com/2018/02/19/peanut-butter-donuts/
Especially since the Pork Loin was a freezer to crock pot recipe that cooked all day without any help from me. That gave me an opportunity to spend some time with my mother. We watched a movie and had some snacks she had made. When I got home the house smelled incredible. The aroma made me so hungry. It was at that moment I realized that I had no idea what I was going to have for dinner. Here it was cold outside, the house smelled wonderful, and I was not going to eat the pork loin for dinner.
I have been using this pork loin recipe since 2013 and it is one that I made for Daughter Number One and SIL for Christmas.
I perused the pantry to see what I had that could be turned into a lovely dinner for myself. I had everything necessary to make a delightful tomato soup recipe complete with homemade croutons.
- 2 tablespoons butter
- ¼ red onion finely chopped
- 1 clove garlic minced
- 1 can diced tomatoes in juice
- 1 tablespoon dried basil
- 2 cups vegetable broth
- ½ to 1 cup milk or ½ and ½
- Salt and pepper to taste
- 4 slices bread
- ½ tablespoon butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- Cooking spray
Garnishes, if desired
- Sour Cream
- Parmesan Cheese
- Crushed Red Pepper Flakes
Preheat oven to 250 degrees.
In a 2 quart saucepan melt butter over medium heat.
Add onion and sauté until tender.
In a food processor or blender purée tomatoes. Set aside
Add minced garlic and cook for 2 minutes, stirring not to burn.
Add tomatoes and basil and heat until just boiling.
Reduce heat to low.
Stir in broth.
Simmer for 15-20 minutes.
Remove from heat
Stir in milk or ½ and ½ until blended.
Serve with homemade croutons and desired garnishes.
Cut bread slices into fourths.
Coat a baking sheet with butter.
Place bread pieces onto baking sheet.
Sprinkle garlic powder, onion powder, and basil over bread.
Spray lightly with cooking spray.
Bake for 5-10 minutes until lightly browned. Turn and bake another 5 minutes until browned.
Top soup with croutons.
Garnish as desired.