Soup recipes from Meg's Kitchen

General ideas on How to Make Soup from Bunny
Louise's New and Improved Tomato Soup

General Ideas on how to make soup

Keep on hand:
• Good beef or chicken stock
• Milk or sour cream
• Instant mashed potatoes
• Other stuff

Writes Bunny: Can’t give you a recipe- just go for it. Basics are a good beef or chicken
stock- homemade or canned and pretty much always with chopped onions. I will make
soup out of anything. I’ll add milk or sour cream for a cream soup and often have tossed in
(yuk!) instant mashed potatoes as a thickener.

I love soup so much, hot or cold, that I almost always have it made up every week.
Experiment, season, flavor and then try again. Dana has it down pat, but Pam and
Meg haven’t experimented much.

All soup freezes well (I think) so when you make a potful- stash it away for another
meal in a month.

Louise’s New and Improved Tomato Soup

• One big can chopped tomatoes and juice
• Chopped fresh basil
• Chopped onions
• Salt and pepper
• Milk, half-and-half or sour cream
• Tad of sugar
• Butter

Writes Bunny:
Take the big can chopped tomatoes and juice and add chopped basil, onions, salt and
pepper.
Simmer for a bit and add tomato juice if it cooks down too much. A tad of sugar if its
too acidic.
Then add milk or half-and-half, or a little sour cream if you want to (the fat free half and
half works fine).
It may look curdled but it tastes great!
Add some real butter.
You can put the whole thing in the blender if you like it that way.
Play with it to your taste.