Easy Home-Style Tomato Basil Soup

I practice fasting often, not just during the Lenten season. Recently I took up a liquids-only fast, overlooking our exceptionally scanty pantry. Determined to stay on course, I examined the ingredients on a can of tomato soup. Shoving the idea of a toasted cheese sandwich deep down, I quickly noticed the villainous high fructose corn syrup was the second ingredient listed. I put the can back on the shelf and drifted to the refrigerator.

I considered the marvelous turkey vegetable soup I’d made from frozen turkey stock. Chunky with fresh veggies, it was not exactly liquid, so I returned to the pantry. On a different can of tomato soup, I noticed the first ingredient: “Tomato puree (tomato paste and water).” I fast-forwarded from there.

Grabbing a small can of tomato paste and I was off and running with sudden inspiration for a healthier alternative. The result is so fantastic I made it again the next two days. I would have prepared the soup even if I had received the revelation I’d sought ;).

The soup can be dressed up with cheese; I like a finely grated Italian blend of Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago (available even at Walmart) and cheddar is also delicious. Also good to add are sweet corn, tuna or any white, flaked fish, a cup of milk, cream, or yogurt (and crumbled bacon is fabulous when one is not fasting from meat). Plain soup makes a delicious stand alone light meal (with croutons, toast or a sandwich) anytime – but the soup is especially good during a liquid fast!

Easy Home-Style Tomato Basil Soup
Makes 3 – 4 servings, 3 servings approximately 158 calories. 4 servings approx. 210 calories

Ingredients:

1  6 ounce can tomato paste
1 1/2 teaspoons dried basil, rubbed
salt to taste
a few twists of fresh ground pepper blend
6 ounces sweet, red wine (I used a Cabernet Sauvignon. Pinon Noir or Moscato are also good)
2 tablespoons brown sugar
3 cups warm vegetable stock (bullion is acceptable, but don’t add extra salt)

Extra: finely grated cheese

Directions:

In a medium saucepan slowly brown tomato paste, basil, salt (if your not using bullion) and pepper, over medium heat. Stir constantly being careful not to scorch – you can’t over-brown the tomato paste and the darker, the better. As the paste thickens, gradually and slowly blend in wine in small increments. Continue browning paste and wine. Once the last of the wine is added also add the sugar.

Once all wine is stirred in, sugar dissolves and paste thickens again, slowly and gradually whisk in 3 cups vegetable stock.

Bring soup to a gentle boil and then remove from heat. Spoon into bowls, top with grated cheese and serve. Delicious!

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Turkey Medallions – Times of Feasting and Getting Famished

Have I mentioned how autumn is my favorite time of the year? In case the break in hot or hotter weather isn’t enough to inspire longer walks later in the morning, colorful vistas cause me to swoon. Unlike any other season, I’m actually excited about bargain shopping and exercising my mad couponing skills so that city traffic doesn’t even bother me.

Before (possibly during) the Avian Flu outbreak, discounted marinated turkey breasts reduced for quick sale became stars in our summer suppers. From the grill, oven or cut into medallions, they’ve not only delighted company served up with my From the Hip Mango Salsa (which is actually chutney **), but inspired other successful experiments.

Turkey Tenderloin Medallions

One of the blessings is a taste delight I developed, first from leftovers, and then with the whole tenderloins fresh from the wrapper. Now with cooler weather coming on I’m contemplating how to make a twenty pound turkey disappear among three people. Since I alone actually like leftover turkey this is a hefty challenge.

The savvy shopper is ever watchful for clearance sales on wines that enhance many recipes with a broader flavor palette (alcohol cooks away leaving a thicker, more flavorful reduction instead of gravies). Cashing in those Catalina coupons from the grocers’ registers makes them more affordable.

With turkey one can bravely go where no cook has gone before. Worst case results, it’s still gonna taste like turkey (yet again) and can be livened up with sauce or gravy.

Back when I kept large breed dogs, my passion for good, natural food benefited the canids attached to my household as well. To make the food budget stretch, I’d roast turkeys, only I’d filet off, skins and tie together the breast, leg and thighs. I did likewise with chicken. The skins, spine, neck, giblets, etc. all went to the dogs, sometimes via the freezer. The people portions frozen raw in marinade made life simpler for delightful, quick meals.

Turkey Medallions in Chardonnay Reduction

Prepare ahead rice (steamed is good, pilaf is superb), risotto, quinoa, couscous, pasta or noodles. Enough to make a bed on platter.

Ingredients:

2# (Aldi’s) Rotissery flavor turkey breast tenderloin, sliced into 3/4″ medallions
2 Tablespoons extra virgin olive oil (EVOO)
1 large sweet onion chopped
3 or 4 fresh zucchini 1″ slices
1# fresh white mushrooms, sliced in 3rds
garlic (to preference)
branch of fresh rosemary (can be easily removed before serving)
1 pound, bag or 2 bunches (well cleaned) chopped spinach – preferably baby, or arugula
3 cups chardonnay (or any sweet, white wine)
1 cup water

Slice turkey in 3/4″ medallions (or slice into bite-sized strips if you prefer). Heat deep skillet, coat with evoo, stir fry turkey pieces on hi temp till browned but still raw in centers.

Reduce heat to medium-high, (remove from burner for a minute or two if necessary to prevent scorching). Add onion and saute 3 mins, till just tender. add mushrooms, saute till firm-tender, about 3 mins. Add rosemary sprig and stir another minute till aromatic.

Add 1 cup wine, and 1/2 cup water. Bring to boil again, stirring to scrape skillet bottom till smooth. Reduce heat, top with zucchini, cover, simmer gently 2 – 5 mins. Gently fold in spinach, cover, cook 3 more mins.

Remove meat & veggies from pan. Turn heat to high, stir in remaining wine. Cover meat and veggie platter with another plate and pour into pan the juices that have now collected at bottom of platter. Continue slowly stirring to prevent scorching until mixture begins to thicken* and reduction is thick enough to cling and cover spoon. If mixture reduces too much, add a little more wine until slightly thinner than desired consistency. Cover and remove mixture from heat. Let sit 3 – 5 minutes.

Cover a deep platter with a bed of noodles, pasta or grain (or plate individually). Arrange meat and veggies on top. With rubber spatula stir reduction, scraping bottom and sides. Ladle sauce over meat and veggies on platter. Serve with crusty, warm bread or rolls. Bon appetit!

Also delicious topped with a dollop of Greek style yogurt and sprinkled with chopped, fresh parsley.

* One can substitute turkey or chicken broth instead of (or in addition to) wine. Reducing broth or stock takes longer, so be patient and careful to stir often to prevent scorching.

** God willing, I will also share that recipe.

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