Fire Roasted Tomato Soup

Don't you just love some yummy soup during the cold weather months? I know I do!
This is a yummy recipe you will surely want to try!
I thought I had a picture on my camera, but it turns out I don't--sorry!

1 T butter or olive oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 3/4 cups chicken broth
2 T chopped fresh basil leaves
1 t sugar
1/4 t crushed red pepper flakes
1/2 c whipping cream

In a saucepan, melt butter over medium heat. Add onion and garlic. Cook 2 to 3 minutes, stirring constantly until onion is tender.

Stir in tomatoes, broth, 1 t of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat. Cover and simmer 15 minutes. Remove from heat and pour mixture into large heatproof bowl. Cool slightly (about 15 minutes).

In blender, place half of the mixture. Cover and blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 t basil.

Chicken Tetrazzini

This is a combination of ideas from several recipes found at allrecipes.com.

Chicken Tetrazzini

Ingredients:

8 oz. spaghetti noodles (substitute other pasta if desired)
1/2-1 lb chicken
1 can cream of mushroom soup
1 can cream of chicken soup (or two cans cream of mushroom)
salt and pepper to taste
1-2 cups shredded cheddar

Directions:

Preheat oven to 350 degrees.

1. Break spaghetti in half. Cook according to package directions.

2. Cube chicken and brown on stovetop. Season as desired. I used a little olive oil and fresh garlic.

3. Drain spaghetti. Combine noodles, chicken, and both cans of soup into a cassarole dish. If you want it to be a little more juicy, add 1/4 cup water.

4. Top with shredded cheddar.

5. Bake at 350 degrees for 20-25 minutes, until cheese is bubbly and slightly browned.

from the kitchen and imagination of laura w.