There’s absolutely nothing like the start of soup season! Soup makes us question the hierarchy of meals. Who needs a main course, a side, and a salad? Let’s skip right to the hot pot on the stove. Ladle it into a bowl or slurp it from a cup, and allow one portion to become two or three! You’ll happily put down your spoon feeling satisfied, satiated, and warm — inside and out!
Tip
Not all soups benefit from a long, low simmer. When you want to keep the vegetables bright and fresh, the soup should only be cooked for as long as it takes to soften. Think broccoli soup or zucchini soup. Conversely, soups with vegetables that need time to break down, like those with lots of root vegetables or onions, do benefit from simmering for a long time.
French Onion
Tomato Soup
Recipe from Dining In
There are soup lovers who would give a fortune for this recipe. You don’t have to, so dig in and enjoy!
Serves 6
4 cups thinly sliced onions
1 clove garlic, minced
2 Tbsp butter or margarine
1 46-oz (1.36-liter) can Gefen Tomato Juice
2 tsp pareve beef-flavored bouillon mix
3 cups water
3 Tbsp Heaven & Earth Lemon Juice
2 tsp Gefen Dry Parsley Flakes
2 tsp brown sugar
6 slices French bread, toasted
2 cups shredded mozzarella cheese (optional)
In a large pot, sauté the onion and garlic in butter or margarine until tender. Add the tomato juice, bouillon, water, lemon juice, parsley, and brown sugar. Bring to a boil.
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