1 onion
2 Garlic cloves
1 - 15 oz can vegetable broth
3 T. Sun dried tomato Paste
2 T. Olive oil
150 ml heavy cream
1 handful Fresh Basil Leaves
1 tsp. Sugar
salt pepper to taste
In large pot caramelize onion in olive oil 2 mins. add garlic one min add paste one min add tomatoes, stock, sugar, salt, pepper. Cook on low 30 mins. Blend in Blender. add cream and Basil leaves last, blend. Do not boil. Can keep on low to keep warm.
Best if eaten with Yummy best ever Ultimate Cheese Sandwich.
Ciabatta bread and panini press
Mix together 2 T. light mayo and 1 T. Pesto sauce
Slices of Muenster Cheese
Slices of Tomato
Brush Olive oil on bread and press.
And I think it is an absolute almost must have with the Wisconsin Cauliflower Soup a little dollop in the middle is great. Makes it so creamy and smooth and then you can feel good that you are eating so many healthy things.
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve
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