Tomato Basil Soup

 Tomato Basil Soup by Gretchen

4 tbsp salted butter

3 large carrots diced

½ sweet onion diced

2 cloves of garlic minced

1 tsp salt

¼ tsp black pepper

1 28 oz canned crushed tomatoes

4 cups chicken or vegetable stock

5 large leaves of fresh basil

¼ cup heavy whipping cream

1. Melt butter on stove top over medium heat in large dutch oven pot
2. Increase heat to medium high and saute carrots, onions and garlic. Stir occasionally for about 4 minutes, or until onions are translucent
3. Add the salt and pepper and stir
4. Add the canned crushed tomatoes and stock
5. Bring to a rolling boil
6. Reduce to a simmer and let simmer for 15 minutes stirring occasionally
7. Add the fresh basil
8. Remove from heat
9. Pour into your blender/Vitamix/Ninja
10. Puree slowly  at first and then increase speed until soup is velvety smooth
11. Stop blender and add heavy cream
12. Blend again
13. Serve with grilled cheese sandwiches or croutons or good sourdough bread

Shepherd’s Pie

Shepherd’s pie version we all liked. 

1.5 lb ground meat

1 c diced onion

1 t garlic

1 c chicken broth

1 c chopped carrots, cooked

1 c green beans 

1 c corn

2 T tomato paste

Oregano

Dried parsley

Salt and pepper

2.5 lb potatoes (cooked and mashed with butter, salt, garlic powder etc)

Grated cheese

Cook meat and onion. Add garlic, broth and tomato paste, stir well and cook briefly. Add remaining vegetables and seasonings. Put into a 9x13 glass dish. Top with mashed potatoes and cheese. Bake until cheese is melted.