Creamy Tomato Soup a Weight Watchers Recipe

Have you ever wondered how to make Creamy Tomato Soup?  I love tomato soup, it's my favorite soup.  For me it brings back wonderful childhood memories of lunches with tomato soup and delicious grilled cheese sandwiches.  It also reminds me of when my kids were little in Colorado and on would make it for them on snowy days.  I, also, love gooey, yummy, buttery grilled cheese sandwiches almost as much as I love tomato soup.   They kind of go together.  My mom always made Campbell's tomato soup, but I wanted to make a homemade soup that was a little more natural, a little healthier

Now I live in Southern Florida, so it is kind of like summer all year here, but when we get those cold days, I take full advantage of it. Most of the rest of you live in climates that have winters that are more conducive to soups and stews.  The weather is a little colder, so you can make these a lot more often then we can down here.  I guess I could make them more often if I turned the air conditioner on, but I think SW (sweet hubby) might get a little upset about the electric bill being higher just for a pot of soup.  The good news, though, is that yesterday we had a high of 66 degrees, which was great.  I could wear pants and even a sweater, but the best thing was that I could make this delicious Creamy Tomato Soup and share the recipe with all of you.

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Creamy Tomato Soup

Print Recipe

Serves 6 / 4 Weight Watchers Smart Points per Serving

Ingredients:

1 28 oz can tomato puree

1 28 oz can crushed tomatoes

1 medium onion chopped

2 cloves garlic

1/2 TB Trader Joe's Organic Extra Virgin Olive Oil

6 tsp Wholesome Sweeteners Organic Coconut Sugar, 16-Ounce

1 1/2 tsp Himalayan Pink Salt Crystals with Built in Grinder 2 Pack

1/4 tsp Trader Joe's Ground Black Pepper (Spices of the World)
1/4 tsp Mccormick White Pepper, Ground, 1-Ounce

2 cups Imagine Organic Free Range Chicken Broth, Low Sodium, 32 Ounce

1 cup Trader Joe's Organic Coconut Milk, Reduced Fat
1/2 cup So Delicious Organic Coconut Milk - Unsweetened 32 oz

9 basil leaves cut up ( I stack them together, then roll them up, then cut them into thin strips.)

Directions:

Saute onions and garlic in olive until the onions are translucent.

Next add the tomato puree, crushed tomatoes, coconut sugar, pink Himalayan salt, both peppera, and chicken broth.

Bring to a boil, then turn the heat down and simmer for about 30 minutes.

Use a stick blender to make the tomato soup smooth, pureeing the onions into the soup.  If you don't have a stick blender you can put it in a blender to make it smooth.  

Return the soup to the stove and over low heat add the coconut milk.

Bring to a light boil and then add the cut basil leaves.

It is now ready to serve.

I hope that you enjoy this recipe for Creamy Tomato Soup.  I loved it.  I'll share my recipe for grilled cheese sandwiches next week, and they are only 5 weight watchers points each.

Have a great weekend.

 

87 Thanksgiving Recipes from Pinterest and Adorned From Above

I love Thanksgiving.  I love the food, the friends and family, and this year a walk on the beach will also be part of my Thanksgiving Day.  I wanted to share some recipes from my Thanksgiving board on Pinterest and also some oldies from Adorned From Above.  We will not be with our family this year, but we will be with some wonderful friends in Florida.  

I pin recipes all of the time, so, this would be my dream Thanksgiving Dinner.   The bacon wrapped turkey looks especially yummy.  Charly made the Impossible Pumpkin Pie Cupcakes for our son's graduation party a few weeks ago and they were delicious.  I know you are going to love them.  I loved all of these side dish ideas, and what would Thanksgiving be like without a pie.  I saw one on the Food Network Baking Challenge the other day and it looked amazing.  I am going to try to come up with a recipe for that.  It will be a Cranberry Apple Pie topped with whipped cream.  I will take pictures and if it comes out as delicious as I think it will, I will share it with all of you next week.

I hope all of you ave a wonderful Thanksgiving.

Debi

A Little Bit of Amazing from Thistlewood Farms

Bacon Blanketed Herb Roasted Turkey from The Runaway Spoon

Homemade Cranberry Sauce from Adorned from Above

Baked Sweet Potato Fritters from The Farm Girl Gabs

Butternut Squash Casserole from Adorned From Above

60 Thanksgiving Sides from Lil' Luna

Vince's Loaded Mashed Potatoes from Adorned From Above

20 Thanksgiving Pie Recipes from Lil' Luna

Fresh Whipped Cream from Adorned From Above for all of your Holiday Desserts

Impossible Pumpkin Pie Cupcakes from Cakescottage.com

Wednesday's Adorned From Above Link Party 103

I want to thank everyone who shared with Wednesday's Adorned From Above Link Party in the past.  I loved seeing all of your posts.  I am going to try starting it up again, and we'll see how it goes.  We have moved in the last few months, and are semi retired, so my time availability is changing.  My sweet hubby, is now home more, so in some ways I have less time then before.  I hope that all of you will adjust to our semi retired growing pains.

Welcome to Adorned From Above Link Party 103.

We are happy to have you at this week's party.  We always love hearing from you, so leave your comments.  

Have a great week.
Debi

An InLinkz Link-up

Hot Spiced Cider with Spice Syrup for Friday's Happy Hour

Today I am sharing a very simple Hot Spiced Cider Recipe made with my spice syrup recipe that I shared with all of you last Friday.  The minute I saw the recipe for spice syrup knew that I wanted to try it in a Hot Apple Cider recipe.  It did not let me down.  This hot spiced cider recipe could not taste any better, and it is so simple to make.  You don't have to cook it for hours, the syrup adds just the right amount of spice flavors to the cider and it's not too sweet.  It was actually perfect.  I know that all of you are going to love it too.  It will be a great fall and winter treat when you  and your families come in from outside.  It will certainly warm all of you up.

Hot Spiced Cider with Spice Syrup

Ingredients

1 1/2 cups of apple cider

1/4 cup spice syrup

Directions:

Put the apple cider in a pan or measuring cup.

Add the spice syrup and stir until combined.

Heat in a pan on the stove or in the microwave.  I heated mine for 1 minute in the microwave.

Makes 2 7 oz glasses of spiced cider.

I hope that you enjoy this recipe as we did.  I always love hearing from you.

Have a great weekend.

Debi

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Spice Syrup a Retro Recipe

Today, I am sharing a recipe for Spice Syrup from the Settlement Cookbook.  When I saw this recipe, I thought it would be great to use in fall recipes for drinks and other things.  I had never made a syrup before and this is a very simple recipe.  I was also how surprised at how good it came out.  I thought that it would just be good in hot spiced cider, but after tasting it I realized it would be great in tea, over baked apples, and even on pancakes, french toast, or waffles.  It sounds strange but it tasted almost like candy when I tasted it.  Give it a try, it will definitely spice up your fall.

Spice Syrup

Ingredients:

4 cups water

2 lbs sugar

1 TB whole cloves

1 TB whole allspice

6 cinnamon sticks

Directions:

Put the spices in a bag or tea balls.  I used 2 medium tea balls.  I just put the cinnamon sticks into the pan, you could put them in a bag or cheesecloth to keep your syrup cleaner, but I kind of like the rustic feel to this syrup.  

Put water, sugar in a pan and bring to a boil.

Let boil for 5 minutes or until clear.

Next, reduce heat, and add the spices and continue cooking until the syrup has a nice flavor.   Approximately 30 to 45 minutes.  It took mine about 45 minutes.  Mine is pretty thick like a real maple syrup.

After it has finished cooking you will pour into a bottle to use as needed.  I also used some mason jars.  I am going to give some away as gifts to family members.

Store in the refrigerator.

Next week, I will share a few ways to use this spice syrup for some great fall drinks.

I always love hearing from you.  Tell me how you would use this spice syrup.

Have a great weekend.

Debi
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Top 10 Blog Posts - All Time

Today I am sharing another Top 10, it is the Top 10 Blog Posts of All Time.  It has been fun over the last week reviewing what people have found interesting at Adorned From Above.

I hope you don't mind seeing these posts one more time.  I will have new material for you on Thursday.

Top 10 Blog Posts - All Time

1. Natural Coconut Bubble Bath

2. 1st Adorned From Above Blog Hop and Jasmine Natural Face and Body Wash

3. Caramel Apple Cheesecake

4. Natural Swiffer Floor Cleaner and Wood Floor Cleaner

5. Thrift Shop Finds in August Part 2

6. Mia Lace Scarf Pattern

7. Adorned From Above Blog Hop 44

8. White Tulle Christmas Wreath

9. 10 Uses for Hydrogen Peroxide

10. DIY Laundry Detergent

I hope some of these posts are useful to you.  Have a great week.

Debi

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Top 10 Recipes for 2013

Today I am sharing the Top 10 Recipes for 2013.  I am so grateful to all of you for coming by, visiting, and making Adorned From Above such a success.  I looked back over the year and was surprised at which recipes are popular.  It seems that low carb/gluten free recipes are very popular this year.  Also, simple recipes such as my fruit skewers for a baby shower were popular.

so here are the Top 10 Recipes for 2013.

1. Fruit Skewers for a Baby Shower

2. Cheesecake Cupcakes Gluten Free / Sugar Free

3. Oopsies Gluten Free Bread

4. Peanut Butter Cookies Gluten Free / Sugar Free

5. Peanut Butter Brownie Cupcakes

6. Homemade Easter Candy and a Spring Blog Walk

7. Chocolate Bailey's Cupcake Pushups

8. Baked Italian Meatballs Gluten Free

9. Low Carb Barbecue Sauce

10. Cinnamon Sugar Breakfast Strudels




This is an interesting mix of recipes.  I hope that you check them out if you haven't already.

Have a great week.
Debi
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Italian Sausage Soup

Today we are serving up Italian Sausage Soup for dinner and it is so delicious.  I love this recipe and have made it twice in the last month.  The original recipe is from a cookbook called Season's Greeting by Marlene Sorosky.  My mom gave me this cookbook in my 20's and I have been using it ever since.  It is one of my favorite cookbooks, I gave you a recipe for Frozen Oreo Fudge Squares from the cookbook a few weeks ago, and this is another favorite.

Here is the recipe, and down below, I will explain about the changes that I made to the recipe.  This is the recipe that I made below, not the original from the cookbook.

Italian Sausage Soup

Ingredients:

2 lbs Mild Italian Sausage sliced 1/4 inch thick
2 Tb vegetable oil
2 onions chopped
2 cloves garlic, minced
1 can diced tomatoes with juice
3 TB tomato paste
7 cups beef broth
1 cup dry red wine
2 TB basil
1 tsp ground oregano
2 medium yellow squash sliced
1/2 cup chopped parsley
5 oz Shar gluten free penne (optional)
salt and pepper to taste
grated parmesan for serving

Directions:

Brown italian sausage in a skillet and then transfer to a soup pan using a slotted spoon.

Next saute the onions and garlic until tender and add to soup pot.

To the soup pan add the diced tomatoes, tomato paste, beef broth, red wine, basil, and oregano and cook uncovered for 30 minutes.

Add the yellow squash, parsley, and penne and cook for an additional 20 to 30 minutes until the pasta is cooked.

Season to taste with salt and pepper.

Serve with Parmesan.

Makes 8 to 10 main dish servings

 So now more about my Italian Sausage Soup.  First it is amazing.  Second if you go to the recipe in the cookbook, I have changed it up a bit.  I like recipes that are heavy on the meat.  So I doubled the amount of Italian Sausage in the soup.  I also used gluten free noodles.  Now, I eat a low carb diet for health reasons, when I eat grains I swell up badly.  Grains cause some pretty severe inflammation in my body, and it's not just limited to grains, sugar does the same thing.  Unfortunately, I love breads, pastries, and sweets, so I am not always successful.  I, also, keep trying different gluten free products, but have found that I still have inflammation issues even with these products.  So I will leave the noodles out next time I make this, just so that I am not tempted, because I can't say no to the pasta.  I also make sure that my Italian Sausage is gluten free.  I seem to be okay with that.

This is a great hearty winter dinner, and I hope all of you enjoy it.

Wishing all of you a happy and healthy 2014.
Debi

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Homemade Potato Latkes

I made this recipe for Homemade Potato Latkes for Channukah this year.  They came out delicious.  Definitely a time consuming endeavor, but well worth it.  I made two dozen Potato Latkes, and it took me about 3 hours from start to finish.  You could make them ahead of time and freeze them also, and then just reheat them in the oven.  I served them with Homemade Applesauce and sour cream.  The applesauce recipe will be for another day.

Homemade Potato Latkes (Pancakes)

Ingredients:

5 22 oz bag Simply Potato Hash Browns

2 onions finely chopped in food processor

10 TB matzo meal

6 eggs lightly beaten

3/4 tsp baking powder

1 1/2 tsp salt

1/2 tsp pepper

vegetable oil

Directions:

Mix onions and potatoes together, and then put in food processor.  Pulse several times until you have some shreds left, but the majority of the potato onion mixture is a chunky and smooth consistency.

Heat about 1/2 inch of oil in a skillet.

Make you potato pancakes about the size of a hamburger patty.

Put in hot oil, about 230 degrees, and fry until golden brown and crispy and turn and continue frying until golden brown and crispy on the other side.

Drain on paper towels, and then put the latkes in a single layer on a cookie sheet in the over at 175 degrees to keep hot until you have finished cooking all of the potato pancakes.  You can keep them in the oven until you are ready to serve.

Makes 24 potato latkes

If you make these, let me know what you think of the recipe and if you have any problems send me your questions.

Enjoy!!!
Debi

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