Soup...It's What's for Dinner!

Something about soup makes me want to turn on the fireplace and curl up with a good book! It's one of the few things I actually like about winter. Here's one of my favorites. The homemade croutons are a must with this. ENJOY!

Creamy Tomato Soup with Homemade Croutons and Parmesan Reggiano Cheese

2 tablespoons butter

1 small onion, chopped

2 8 oz can tomato sauce

1 14 0z can chicken broth

1 28 oz can S & W ready-cut tomatoes,reserve juice

1 12 oz can evaporated milk

1/4 tsp chili powder, or to taste

1/2 tsp salt

1/4 fresh ground pepper

Drain tomatoes, reserving juice. Saute onions in butter until tender. Add juice from tomatoes, tomato sauce and chicken broth, heat to a simmer. Add evaporated milk, heat but DO NOT boil. heat gently and add tomatoes last. Do NOT overheat, or soup with curdle. Season to taste with salt, pepper and chili powder.

Homemade Croutons

Thick hard bread, (I like Smith's Artisan Bread in deli section)

1/3 cup olive oil

2 cloves garlic, minced

1 tsp Italian seasoning

1/4 cup parmesan reggiano cheese

slice bread in thick slices. Mix oil, garlic, Italian seasoning, and cheese in bowl. Use a pastry brush and brush both sides of bread with oil mixture. Cut bread in large cubes, place on cookie sheet and bake at 400 until golden brown and crispy. You may need to turn cubes halfway through to get both sides crispy.

Serve soup with croutons and top with more parmesan reggiano cheese!! YUMMY!