Easy to Do it Yourself Recipes

High Delish Tomato Zoup

a Recipe by Jake Nobello

Ingredients:

3 tablespoons of butter

Oregano spice

Basil spice

Rosemary spice

Salt and pepper to taste

2 bay leaves (remove before eating)

1 garlic clove, smashed (you can leave the peel, it's edible)

1/2 white onion, finely chopped

1 shredded carrot

2 slices of fresh tomato (or as many as you prefer)

1 cup water

1 can of tomato soup

1 soup can of water from the tomato soup can

Instructions:

In a small deep saucepan, melt the butter over medium-low heat.

Add oregano, basil, rosemary, salt, and pepper to the melted butter. Stir the spices into the butter until fragrant.

Toss in the bay leaves and smashed garlic clove. Sauté for a minute or two to release their flavors.

Add the finely chopped white onion and shredded carrot to the pan. Cook them in the seasoned butter until they become tender and lightly golden brown.

Place the slices of fresh tomato into the mixture. You can adjust the number of tomato slices to your liking, depending on how tomato-rich you want your soup.

Pour in 1 cup of water and stir everything together. Allow the soup to simmer on low heat, stirring occasionally to prevent burning.

After the vegetables are fully cooked and the flavors have melded, add the can of tomato soup to the pan.

To adjust the consistency and enhance the flavors, use the water from the tomato soup can and pour it into the saucepan.

Stir the mixture well and let it gently boil on low heat for about 5 minutes to allow the flavors to blend harmoniously.

Remove the bay leaves before serving.

Total prep time: 20-30 minutes. Serves 1 large soup bowl or 2 regular servings.

Cheesy Toasted Pitas:

Ingredients:

1 whole Pita

Butter

Himalayan salt

Pepper

Rosemary or Basil

1 minced garlic clove

Cheese of your choice (e.g., cheddar, mozzarella, feta, etc.)

Instructions:

Preheat your oven to 400°F (200°C).

Lightly butter the top side of the pita and lay it on a flat pan or baking sheet.

Sprinkle Himalayan salt, pepper, and your choice of rosemary or basil on top of the buttered pita. Add the minced garlic clove for extra flavor.

Cover the pita with your preferred cheese. You can add as much or as little as you like, depending on your cheese preference.

Toast the prepared pita in the oven for about 2-3 minutes, or until the cheese has melted and the edges of the pita are crispy.

Remove the pita from the oven and cut it into 4 pieces.

Serve the cheezy toasted pitas alongside your High Delish Tomato Zoup for a delightful pairing.

Enjoy your delicious homemade tomato soup and cheesy toasted pitas!

Jake Nobello © 2023 All rights reserved