Fallen Souffle

When the weather turns to the chilly side the only think I want it s nice steaming bowl of soup. I am cold natured while my dear husband is the exact opposite and I often lose the battle of the thermostat. Therefore I spend most winter nights hugging the space heater with 2 pairs of socks on, a thick sweatshirt and a large blanket (now I am so wishing we had a fireplace!) Soup is the only thing that warms me up, like the Campbells’ commercial with the little boy/snowman that comes in and slowly thaws out while sipping soup…that is me to a tee.

I stick to the classic when it comes to soup, relying on tried and true chicken noodle, vegetable and tomato soups, occasionally I will be adventurous with butternut squash or a cream soup. So while on the hunt for a great new soup I thought nothing says comfort like Paula Deen. She just oozes warm and fuzzies. She knows her comfort foods.

So for this month’s Weekend Cookbook ChallengeI turned to a cookbook given to me by my sister for Christmas, Paula Deen’s Kitchen Classics. Inside is a recipe for Tomato and Dill Soup that is really wonderful. I would have never thought to put tomato and dill together but they really compliment each other. The recipe is comprised of mostly pantry items so it can be thrown together on a busy weeknight. My only change would be to omit the chopped garlic if you are not planning to cook it for the entire 30 minutes. Because I used canned tomatoes I pretty much heated the soup through but the onions didn’t cook so I had chunks of raw onions- yuck. Either omit them or strain them or use your boat motor to puree them (my boat motor died).

Pair this with some cheese toast and you are sure to be warmed to the core.

Paula’s Tomato and Dill Soup

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes, peeled and chopped
1 medium onion, chopped
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream (I used fat free half and half- sorry Paula!)
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped (I omitted this)

In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.

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