January is officially over, and just like that, I made 10 soups! Let’s discuss the last two soups before I reveal the favorites. And February’s theme!
I’ve had this Smitten Kitchen recipe for roasted tomato soup with broiled cheddar saved for a long time – I have the cookbook and I’d saved it on Pinterest. However, I usually only make tomato soup about once a year – with tomatoes from my garden. It took me a long time to get on the tomato soup bandwagon, and fresh tomatoes seemed like the only way to keep my interest. This soup changes everything I thought I knew about tomato soup. No more waiting 4 months for my garden to grow. I used canned tomatoes – San Marzano – and had incredible results. San Marzano tomatoes are worth the price. I used one 28 oz can and made enough soup for 2 of us to have giant bowls (half recipe). Since it’s just wrong to eat tomato soup without grilled cheese, this recipe put a twist on that requirement. Served French Onion soup style, with toasted sourdough and broiled cheddar. If tomato soup & grilled cheese is your jam, try this recipe right away.
The last soup of the month was Avgolemono, or Greek lemon chicken rice soup. I tried a different recipe than I’ve used before, and it did not meet my expectations. It was too brothy, and not lemony enough, so I won’t share the recipe. This was one of my favorite childhood soups, and to me, is more comforting than a bowl of chicken noodle. I will make some tweaks in the near future and share my findings! The highlight of the meal was the Greek salad I made on the side!
Alright, here’s a recap of the 10 soups I made in January:
- Cambridge House Chili
- Broccoli cheddar soup with seasoned pretzels
- Salsa verde & brown rice chicken tortilla
- French onion
- Golden butternut squash
- Sausage & tortellini tomato
- Rigatoni meatball
- Black bean with toasted cumin seed crema
- Roasted tomato with broiled cheddar
- Avgolemono / Greek lemon chicken rice
And the favorites were…..French Onion for Shaun, because of the added roasted beef to make a French Onion / French dip all in one. And for me, the salsa verde tortilla soup, because it was super easy, flavorful, filing, and probably the one I could eat the most days in a row and still crave more!
Between soup leftovers and going out to eat and just not being home, apparently I didn’t make any recipes from my Half Baked Harvest cookbooks this week. That will change as I kick off February’s theme….Italian! #itsamorefebruary! Don’t be upsetti, eat some spaghetti!
I am limiting myself to 10 meals, and cramming in a few appetizers, salads, and desserts along the way.
Last year I did not do an Italian month, but I did in 2018, before the days of Christine’s Cookery official website. I made ricotta & spinach stuffed shells, spaghetti pangrattato, tiramisu cake, spicy stuffed meatballs with Amatriciana (one of my all time favorite recipes), braised red wine short ribs with risotto, and arancini. I can’t wait to start on some new ideas!! What is your absolute favorite Italian dish?