Creamy Nourishing Tomato Soup

Creamy Nourishing Tomato Soup- www.nourishingsimplicity.org

A creamy bowl of tomato soup. You raise the spoon to your mouth and watch the steam rise.

It’s deliciously hot, it might even melt a snowman into a boy! A fragrant blend of Italian spices makes it more than your ordinary bowl of tomato soup.

Growing up, I have to say I was not a tomato soup fan. I preferred to leave my tomatoes in salsa and pasta and nothing else thankyouverymuch. Plus it was always accompanied by my least favourite food, cheese!

I tried a tomato soup recipe a year or two ago since I don’t like to use a lot of cream in my soup (I save it all for ice cream and coffee) I used coconut milk. I was not pleased with the results.

Last spring when my dear friend Laura decided to have me help her make tomato soup with coconut milk in it I was a bit skeptical. It was a recipe from Chole’s Vegan Italian Kitchen. I was in love at first bite!

As amazing as the soup was I like to use nourishing bone broth in as many meals as possible, so I swapped it for the original vegetable broth. I also don’t keep Italian spice blend on hand so I created my own blend for the soup. I made a couple other changes and voila Katie’s tomato soup was born. (Am I the only one that refers to myself in the third person at times?)

This creamy nourishing tomato soup can most certainly be paired with the traditional grilled cheese sandwich. I prefer to choose a higher in protein pairing like my open-faced Spanish chorizo sandwich and a salad.

5.0 from 1 reviews
Creamy Tomato Soup
Author: 
 
Ingredients
  • 4 cups chicken stock (bone broth)
  • 2 18oz jars crushed tomatoes
  • 1¼ cups coconut milk (or heavy cream)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, crushed
  • 2 TBS olive oil
  • 2½ TBS sucanat
  • 2½ tsp unrefined salt
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp marjoram
  • ½ tsp crushed red pepper
  • ¼ tsp dried basil
  • 1 tsp dried rosemary
Instructions
  1. Saute the onion in the olive oil over medium heat, sprinkle with salt and cook until almost translucent.
  2. Add the garlic and dried herbs. Cook for one minute.
  3. Add the chicken broth, tomatoes, salt, and sucanat.
  4. Simmer for 20 minutes. Using an emersion blender blend until smooth. Or you can allow the soup to cool and blend in two to three batches in a blender.
  5. Add coconut milk (or cream) and stir to mix. Heat for about 2 more minutes or until hot.

What is your favourite food to pair with tomato soup?

Breaded Italian Chicken with Peas in a White Wine Reduction

Breaded Italian Chicken with Peas in a White Wine Reduction- www.nourishingsimplicity.org

There was a little Italian restaurant, Maria’s, in my hometown that was open back in the 90s. It was a Mom and Pop place that specialized in simple dishes. Each day there was a handful of recipes prepared in the morning, that were kept warm behind a deli counter.

Occasionally my parents would take my sister and me there for lunch. I would walk up to the counter and peer through the glass. There was homemade pasta, peppers and sausage, marinara sauce, meatballs, and one other dish- breaded Italian chicken with peas in a white wine reduction.

I absolutely fell in love with the dish! Every time I walked up to the counter the chicken and peas won me over. My only chagrin is that I didn’t have more than a bite of their homemade pasta off my dad’s plate.

It’s been at least 20 years since they closed, but I have never forgotten the food. Right before I moved back to the States from Baja one of “my girls” Miriam, asked for the recipe above all the others we had cooked together over the years.

Summer gardens and farmer’s markets are brimming with peas making this the perfect summer dish. If you don’t have peas, sliced green peppers taste delicious as well.

I chose to serve this over pasta to make it a more frugal option. You can serve it over pasta or on its own with easy homemade rosemary focaccia bread and salad.

Recipe Note: If you don’t care to use wine it can be left out, the flavor profile will change but the dish will still be good.

Other Italian Recipes: 

4.7 from 3 reviews
Breaded Italian Chicken with Peas in a White Wine Reduction
Author: 
Recipe type: Main Dish
Cuisine: Italian
 
Ingredients
  • 1 lb chicken breast
  • 2 cups fresh/frozen peas or two sliced green bell peppers
  • 1 cup flour
  • 1 cup chicken broth
  • ¼ cup white wine
  • ¼ cup olive oil
  • 3 TBS butter
  • 1 tsp unrefined salt
  • ½ tsp garlic powder
  • ½ tsp basil
  • ¼ tsp oregano
  • Fresh Parsley (optional)
Instructions
  1. Cut the chicken into small bite size pieces.
  2. Mix the flour, salt, garlic powder, basil, and oregano is a shallow dish.
  3. Dredge the chicken pieces in the flour mixture.
  4. Heat the oil olive oil in a large skillet over medium heat.
  5. Add the chicken pieces in a single layer. Cook the chicken on each side for about 5 minutes. Until it is a crispy light brown.
  6. Add the chicken broth, white wine, and butter to the skillet. Simmer for 5 minute, then add the peas (or green peppers).
  7. Simmer for 5 minutes, until the peas (green peppers) are just soft and the wine and broth have almost evaporated.
  8. Garnish with fresh parsley if desired.

Breaded Italian Chicken with Peas in a White Wine Reduction

Ingredients:

1 lb chicken breast
2 cups fresh/frozen peas or two sliced green bell peppers
1 cup flour
1 cup chicken broth
1/4 cup white wine
1/4 cup olive oil
3 TBS butter
1 tsp unrefined salt
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp oregano
Fresh Parsley (optional)

Instructions:

1. Cut the chicken into small bite size pieces.

2. Mix the flour, salt, garlic powder, basil, and oregano is a shallow dish.

3. Dredge the chicken pieces in the flour mixture.

4. Heat the oil olive oil in a large skillet over medium heat.

5. Add the chicken pieces in a single layer. Cook the chicken on each side for about 5 minutes. Until it is a crispy light brown.

6. Add the chicken broth, white wine, and butter to the skillet. Simmer for 5, then add the peas (or green peppers).

7. Simmer for 5 minutes, until the peas (green peppers), are just softened the wine and broth has almost evaporated.

8. Garnish with fresh parsley if desired.

 

 What is one of your favourite Italian dishes?

Simple Homemade Italian Sausage

 Simple Homemade Italian Sausage- www.nourishingsimplicity.org

Italian sausage is simply amazing! I can’t get enough of the savory and sometimes spicy meat. It makes pasta sauces shine and pizza delightful.

While living in Mexico I couldn’t just run to the store to buy Italian sausage when ever I had a craving for it. I could have bought it in the States on my every few month trip but that would have gotten pricey so instead I started to buy ground chicken or turkey to make my own.

I really do enjoy a good pork sausage but a good healthy option has never been easy for me to find so I took to making my sausages with ground chicken or turkey. Both have a mild enough flavor palate to take on the flavor of the herbs and seasonings similar to pork. The key when using a fowl instead of pork is adding a little extra fat when you cook it. You could use ground beef or some other game, which I have done but the flavor of those meats have a stronger flavor.

Someday I have dreams of making my own sausage links and building a smoker. That requires buy a meat grinder, sausage stuffer and having a place to build the smoker. Non of those are in the budget right now but someday….

What I love about making your own loose sausage is that it is a frugal option that is easy to make at home. You don’t have to have any special equipment (even if you really want it).

This simple homemade Italian sausage may be my favourite sausage that I make (sorry, breakfast sausage crumbles). For years I made Italian sausage but they flavor was never quite right. Then one day while savoring and (dissecting) a bowl of Zupa Tusscana at Olive Garden I noticed a few fennel seeds in the sausage they used in the soup. The next time I made Italian sausage I added fennel seeds and realized that fennel seed was what had been missing all those years. Why I never googled it I’ll never know.

I frequently use this sausage in my own version of Zuppa Tuscana, on my soaked whole-wheat pizza, on top of my garlic pasta with fresh peas , tomato sauce or my friend, The Nourishing Gourmet’s yellow split-pea and Italian sausage stew.

When I’m on top of my game I make a large batch of this sausage, portion it out in approximately 1 pound potions in freezer bags. I stick them in the freezer and they are ready to defrost last minute for what ever recipe I want to use it in. You could also make them into logs of raw sausage, defrost and cook when you want to.

Simple Homemade Italian Sausage
Author: 
 
Ingredients
  • 1 lb ground chicken, turkey or pork
  • 2 TBS olive oil (if you are using pork you may not need the added oil)
  • 1 tsp unrefined salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp red pepper flakes
  • ½ tsp fennel seeds
Instructions
  1. Mix the ground meat, salt, and herbs together in a bowl.
  2. Add the olive oil to a medium-sized skillet, warm over medium high heat.
  3. Once the skillet is hot add the meat mixture.
  4. Stir continuously to break the meat into small pieces. Cook until done, about 5-8 minutes.

 What is your favourite dish to use Italian sausage in?

Easy Homemade Rosemary Focaccia Bread

Easy Homemade Rosemary Focaccia Bread- www.nourishingsimplicity.org

I love focaccia bread! There is no way around it. It is so incredibly good. I still remember the days when my mom used to bring fluffy tomato slathered focaccia home from Costco. We would gobble it up like there was no tomorrow. Somehow I doubt that I would still have the same desire to eat that exact one again, in retrospect part of me wonders if it was tomatoes sauce at all…

Somewhere in my early 20s I decided that I wanted to learn to make my own focaccia bread. I pulled my trust joy of cooking and figured out how to make a batch for 50 plus people. That’s what you do when you live at a boarding school right? Needless to say, it was awesome! 😉 Soon I became hooked on making it anytime it was my turn to make Sunday lunch. I would drizzle it with my stash of olive oil and thinly sliced onions. Yum, so good!

Somehow over the years I stopped making it. I tinkered around with different sourdough versions here and there but never perfected it. One day I found myself cooking Sunday lunch again last with two of my girls, Lesly and Karen. We were making butternut squash pasta sauce.

I really wanted bread so I decided to whip up a quick “focaccia” It didn’t have the traditional souring time but worked for what we needed. With a little sea salt, local olive oil and rosemary it turned out fantastic! Everyone was begging for seconds, we even had someone suggest that we start selling it to the winner next door. I felt like I had too much on my plate so I never went through with it.  (On a side note we really should have gone for it since we could have had people like the daughter of Mexico’s president eating our bread, oh well…)

While this may not be a traditional focaccia bread I tend to think that this cheaters rosemary focaccia bread is pretty great, so do about 60 other kids and adults. It also ended up in the book I wrote for my girls. I hope you enjoy it as well!

Cheaters Rosemary Foccasia Bread
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 cups flour
  • 1 ¾ cup warm water
  • 1 cup olive oil
  • 2 TBS yeast
  • 1 TBS sugar
  • ¼ cup chopped rosemary
  • 6 cloves chopped garlic
  • 1 tsp salt
Instructions
  1. Mix the flour, salt and rosemary in a large bowel.
  2. In a small bowel mix the yeast, sugar and warm water. Stir and allow to rise for 5 minutes or until poofy. Add to the flour.
  3. Add the garlic and ½ cup olive oil and mix.
  4. Once mixed add the knead for 5 minutes.
  5. Place the dough in an oiled bowl, cover and allow to rise for one hour in a warm place.
  6. Pour the rest of the olive oil into a baking pan. Punch down the dough and stretch out in the pan so that it touched the edges.
  7. Poke holes in the dough, sprinkle with coarse salt.
  8. Cover and rise for 30 minutes.
  9. Bake at 425 for 20-30 minutes until light brown.

Have you had focaccia bread before? What is your favourite kind?

Creamy Butternut Squash Pasta Sauce with Bacon and Rosemary

Creamy Butternut Squash Pasta Sauce with Bacon and Rosemary

Happy first day of fall! Just seeing the number change on my calender made me want to pull on a pair of jeans, fuzzy socks and warm sweater. Then I checked the weather, yup, it’s supposed to be 90 today… Oh life in the Central Valley of California- it’s a bit bittersweet.

Thankfully I have squashes like butternut and kobocha on hand to whipped up delights to convince my poor brian of the date. Since I have sent 26 of my 29 autumns either in California or Baja I have an arsenal of fallish (I don’t care if it’s not a real word!) recipes that cover both the hot days and the cool days.

One day I might be whipping up a sourdough kobocha spice cake the next I might be making chai ice cream. I just go with the flow, it is wonderful to celebrate the changing of season with both of them.

The farmer’s market started selling hearty squashes a few weeks ago so I stocked up on butternut and kobocha. I plan on spending the next few days making and canning puree. I generally use pumpkin, butternut and kobocha puree interchangeably in all of my recipes. They all taste great;  pumpkin latte just sounds better than butternut latte if you know what I mean. 😉

Last fall while still living in Mexico my girls and I got on a huge butternut pasta sauce kick. Whenever my sweet baby girl Karen (now 13) and I made dinner for the whole school of 50+ people we made a creamy and delicious butternut sauce with rosemary fresh from our garden. It was a hit! Everyone loved it and I was secretly happy when there was still leftovers for my lunch the next day. The girls loved it so much that the all agreed that this recipe HAD to go in the cookbook I wrote for them this spring.

This butternut squash pasta sauce with bacon and rosemary will make your taste buds so happy! It is creamy and full of good for you fats like raw cream, olive oil, bacon grease, and butter. It is given a bit of added extra “umpf” of flavour and nutrition from homemade chicken stock, fresh herbs and real salt used in the recipe.

I love that the traditional, nourishing diet embraces healthy foods just as God created them and how they have been enjoyed since the beging of time. Without them, this dish would just be a puree of squash, not nearly as exciting as this present dish.

I’m making the sauce again this evening for dinner to welcome in the fall season even if it doesn’t feel like it. Happy first day of fall!

Creamy Butternut Squash Pasta Sauce with Bacon and Rosemary
Author: 
 
Ingredients
  • 2 cups of butternut squash puree
  • 1 cup of chicken broth
  • ½ cup cream or whole milk
  • 4 strips of bacon
  • 6 cloves of garlic
  • 2 TBS olive oil
  • 2 TBS butter
  • 2 TBS chopped rosemary
  • 1 tsp salt
Instructions
  1. Fry the bacon until crispy until crispy, about 8 minutes over medium heat.
  2. Remove the bacon, add the butter and olive oil.
  3. Once the butter is melted add the garlic and fry for a few minutes until golden brown.
  4. Add the butternut squash (or pumpkin), chicken broth, rosemary and salt. Simmer for 10 minutes, stir every few minutes.
  5. Add the cream or milk, stir and remove from the heat.
  6. Chopped the bacon and add it to the sauce, reserving two tablespoons for the garnish.
  7. Serve over pasta or choice. Garnish with additional chopped bacon and rosemary if desired.

 This post is part of Wildcrafting Wedensdays,