Creamy Tomato Parmesan Soup

 I love this recipe because it's full of veggies, yet it tastes almost like a dessert! Its thick and creamy texture also makes it a great pasta sauce, or even a warm cheese dip with a little extra parmesan tossed in.

Ingredients

Veggies & Seasoning:

4 cups vegetable broth
2 cups diced tomatoes
1 cup finely sliced celery
1 cup finely sliced carrots
1 cup finely sliced onions
1 teaspoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 a bay leaf

Cream:

1/2 cup flour
1/2 cup parmesan cheese
1/4 cup butter
1 cup half & half*
1 cup milk

*For soupier soup, you can substitute another cup of milk for the half & half.


Put all of the veggie and seasoning ingredients in a pot and cook over medium heat for about an hour, or until veggies are softened.

Melt butter over low heat and add flour, stirring together.  Take about a cup of the soup mixture and stir it in with the butter and flour, then add it back to the soup pot.

Add the rest of the cream ingredients. Mash up the soup veggies with a potato masher, breaking up any flour clumps if necessary.

Simmer for another 20-30 minutes. Then enjoy it as a soup or a warm sauce.

Lemon Garlic Roasted Potatoes

 A simple and tasty way to make potatoes!

Ingredients
(for two servings)

3 medium to large potatoes
3 tablespoons olive oil
1/4 cup fresh lemon juice
4 cloves minced garlic
1 tablespoon dill

Coat a baking dish with non-stick spray and preheat the oven to 375°F (190°C).

Slice the potatoes into 1- to 2-inch pieces. Cover them evenly with about a tablespoon of olive oil. Season them well with salt and pepper, and roast in the oven for 30 minutes.

Prepare a mixture of 2 tablespoons oil, lemon juice, garlic, and dill. After the 30 minutes, stir the potatoes in this mixture and return to the oven. Bake for another 15 minutes.

Remove potatoes from the oven and drizzle any remaining lemon garlic mixture over the top. If desired, season with more salt and pepper. Serve warm and delicious!