Recipes

Yeast-Free Cinnamon Rolls

~ lk529 ~ Leave a comment

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls

Ingredients:

  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook

 

#SundaySupper: Heart Healthy

~ lk529 ~ 28 Comments

I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.

Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)

Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.

Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.

Oven Baked Tilapia Tacos

Ingredients:

  • 2 tilapia fillets
  • 1 C flour
  • 1 tsp chili powder
  • 2 eggs
  • 1 C breadcrumbs
  • 4 tbsp sour cream
  • 1/2 tbsp chipotle in adobo sauce
  • zest 1 lime
  • juice 1/2 lime
  • 1/2 tbsp sugar, or to taste
  • 1/2 tsp kosher salt, or to taste
  • 2 1/2 C broccoli slaw mix
  • 8 taco sized flour tortillas

Steps:

  1. Preheat oven to 425 degrees F.
  2. Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
  3. In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
  4. Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
  5. Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
  6. Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
  7. Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.

*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*

Oven Baked Tilapia Tacos | Sew You Think You Can Cook

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

White Chocolate Amaretto Fondue

~ lk529 ~ 1 Comment

Valentine’s Day isn’t my favorite holiday. I don’t decorate for it and we don’t exchange cards or gifts. I didn’t even have festive kitchen towels until last year! Now that I’m a mom I’ll probably get more into the holiday. Especially once the little man hits school and has to have a Valentine’s Box. Assuming schools are still doing that tradition in 2019!

That being said, one tradition that I have implemented after getting married is having fondue! We received two fondue pots from our wedding and kept both of them.

You may recall that last year I didn’t post a fondue recipe. I promise you I’m not making this up for this blog post. (If you follow me on twitter you might have noticed that during last weekend’s #SundaySupper twitter chat I spent an hour answering questions with “fondue!”) I simply didn’t have any pictures from our previous years! And if I could have remember what recipes I found and followed it would have been a miracle. In 2012 I even did both savory cheese and sweet chocolate fondues – that’s the beauty of having kept both fondue sets.

I only did slightly better last year. I did pull out my camera and had a lot of fun taking pictures. But… I forgot to save what recipe I followed! Not that they’re very different from each other. White chocolate. Cream. Amaretto. Except that because the alcohol wouldn’t cook out of the fondue and I was pregnant I took the conservative approach and used almond extract instead.

Fondue

I wish you all a wonderful Valentine’s Day weekend, however you decide to celebrate. Don’t forget to tell the people in your life how much you love them!

Red Wine and Chocolate Cream Sauce

~ lk529 ~ 2 Comments

The title of this blog post has already created it’s first impression in your mind. You either thought “that’s just weird” or “yum!” Either way, you’re intrigued. I’ll clear up one assumption off the bat – it’s not sweet.

When I saw this blog post pop up on my WordPress Reader last year it was Carlynn’s photography that had me sold. What caught my attention was her use of chocoalte pasta! I didn’t have, couldn’t find, and wasn’t about to make chocolate linguini so I used the boring normal stuff.

I made this for Valentine’s Day last year and while we were all a touch skeptical we all found we really enjoyed it! But a uninamous vote agreed that it needed some protein. A cocoa or coffee rubbed steak would accompany this pasta pretty nicely.

While I typically halve recipes that claim to serve 6 I made this one as is. We had a lot of pasta leftover. Good thing it reheated well! If you opt to serve this dish as a side then I’d highly suggest halving it – unless you’re feeding an army.

Red Wine and Chocolate Cream Sauce

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 1/2 C red wine
  • 2 tbsp balsamic vinegar
  • 1 qt beef broth
  • 1 1/2 C heavy cream
  • 1/2 C marscapone cheese
  • 2 oz dark chocolate, chopped
  • 1/2 C Cacao Nibs
  • 1 lb uncooked pasta

Steps:

  1. In a large pot over medium-high heat melt butter. Saute onions until translucent, approximately 5 minutes.
  2. Meanwhile, cook pasta according to package directions. Reserve some if the cooking liquid, if needed.
  3. Deglaze the pan with the red wine and the balsamic vinegar. Simmer until thick. Add the beef broth and simmer until reduced by half, 15-20 minutes.
  4. Whisk in the cream. Melt in the marscapone cheese. Remove from heat and melt in the chocolate. Stir in the cacao nibs. Season to taste with S+P.
  5. Add as much of the sauce sauce to the cooked pasta as desired. Use the reserved pasta water if needed.

*This recipe is adapted from Carlynn at http://jjbegonia.com/2014/02/03/pasta-with-chocolate-and-red-wine-cream-sauce/*

Red Wine and Chocolate Cream Sauce | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

Red Hot Popcorn

~ lk529 ~ 1 Comment

My favorite snack hands down has to be popcorn. I’ve had my eyes set on making this red hot popcorn for quite some time and when we were invited to a hot cocoa party I knew this was exactly what I’d be bringing with me.

If you send treats to school with your kids for Valentine’s Day this popcorn would be a fun and different snack to break up all the chocolate and sweathearts candies.

While the beautiful color of this popcorn lends itself perfectly for Valentine’s Day enjoyment this sweet and spicy snack can be enjoyed all year round. Particularly if you like those red hot cinnamon candies!

Red Hot Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C popcorn kernels
  • 1/2 stick butter
  • 1/2 C sugar
  • 1/8 C corn syrup
  • 3 oz red hot candies

Steps:

  1. Preheat oven to 300 degrees F.
  2. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl.
  3. In a saucepan over medium high heat melt together butter, sugar, corn syrup, and red hots. Carefully pour over popped popcorn and toss evenly.
  4. Spread popcorn out onto large baking sheets. Bake 20-30 minutes, tossing every 10 minutes. Allow popcorn to cool before serving.
  5. Popcorn will keep in an air tight container for 3-4 days.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/02/red-hot-candied-popcorn.html*

Red Hot Popcorn | Sew You Think You Can Cook

You might also like: Red Velvet Puppy Chow

Spanish Steaks and Cheesy Potatoes

~ lk529 ~ 22 Comments

Before I get to today’s amazing recipes I’m taking a trip down memory lane. A “Flashback Friday” if you will.

Six years ago to the day I was asked a very important question by a very important person.

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February 6, 2009 was just a normal Friday. Stuart and I both had a break between classes that lined up perfectly for us to grab lunch together. My brother had a break at the same time and Stuart told me that he was going to be joining us. I got out of class a little early and headed down to the concourse to wait for them. That morning Stuart had asked me to bring my camera to campus because he needed a photo for ROTC. We handed the camera to my brother and he caught the proposal on video! They’d obviously coordinated this ahead of time.

2275_634287859951_9621_nI’d be lying if I said I didn’t know this was coming. The 7th was our two year anniversary and there’d been comments and hints that we’d be getting engaged then. I have to give a big shout out to my best friend for telling Stuart I was on to him. It’s because of him that I experienced a surprise proposal better than I could have imagined. (Although it would have been nice to have showered, put make-up on, and brushed my hair!) It meant a lot to me to have my brother there – catching it on video was just a bonus. We even got a loud “War Eagle!” from a campus tour that was walking by.

Today’s recipes, which come from the January/February 2014 edition of Food Network Magazine, make a perfect meal to celebrate a special occasion – a birthday, anniversary, or even Valentine’s Day. We enjoyed this meal for Stuart’s birthday this year. It was the first time I’d had rib-eye steak and I loved it! Cooking in the cast iron skilet also provided a perfect sear for this melt-in-your-mouth piece of meat. We enjoyed these steaks alongside the cheesy mashed potatoes suggested in the article and some roasted carrots.

IMG_1907The carrots were Wesley’s first food! He surprised me with how well he took to trying them. He even managed to swallow a little bit. However he hasn’t touched carrots since! He likes yellow bell peppers, flank steak, and apples – at least for now.

These steaks feed 2-4 people, let’s be honest though, they’ll only feed two because you won’t want to share. I doubled the potato recipe and it will serve 4. (I wanted the leftovers.)

Pan-Seared Spanish Steaks

Ingredients:

  • 2 bone-in rib-eye steaks (3/4 lb each)
  • 2 tbsp canola oil
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 C beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp butter
  • 1 tbsp chopped chives

Steps:

  1. Heat a large cast iron skillet over high heat.
  2. Pat steaks dry, lightly rub with a little canola oil, and season with S+P.
  3. Put 1-2 tbsp canola oil in the skillet. Add the steaks. (I had to do one steak at a time.) Sear on one side for 3 three minutes. Flip and cook 1-4 minutes, depending on your desired doneness. Remove steaks and set aside, covered with foil.
  4. Add the shallots to the skillet and cook until tender. Add the garlic and cook an additional 60 seconds. Whisk in the beef broth, Worcestershire, and vinegar. Bring sauce to a boil and cook until reduced by half. Remove from heat and whisk in the butter.
  5. Serve sauce overtop the steaks. Garnish with chives.

Cheesy Mashed Potatoes

Ingredients

  • 1 1/2 lb gold potatoes
  • 3 tbsp butter
  • 1/2 C heavy cream
  • 4 oz cream cheese, at room temperature

Steps

  1. Place potatoes in a large pot. Cover with cold water, season generously with salt, and bring to a boil. Cook until potatoes are fork tender. Drain and return to the pot.
  2. In a small sauce pan over medium heat melt the butter. Stir in the cream until just warmed through.
  3. Add the cream and cream cheese to the potatoes. Mash to desired consistency. Season to taste with S+P.

Spanish Steak and Cheesy Potatoes | Sew You Think You Can Cook

UPDATE May 2017: (written March 2018) I honestly can’t remember why I remade these steaks – I mean, other than the fact that they’re DELICOUS! I’m guessing I’d made them for our 7th wedding anniversary last May? Regardless, you really don’t need a fancy excuse to make such delicious steak. The above picture isn’t horrendous, but that giant bone-in steak was tricky to photograph, especially under tricky Ohio winter lighting. For round two, I decided to slice the steak to get the visual of the beautiful pink center and golden crust. Unfortunately, the juices still ran, no matter how long I let it rest. But hey, dragging those cheesy potatoes through the steak juices makes for a perfect last bite.

Spanish Steaks with Cheesy Potatoes | Sew You Think You Can Cook

#FoodieExtravaganza: Cherries

~ lk529 ~ 24 Comments

foodieextravaganza-300

Hey there foodie fans! February is National Cherry Month. I honestly have no idea why though because cherries aren’t in season until June! Maybe it’s because they’re red, tart, and sweet – the same descriptors one would use for their Valentine. Either way, a big thank you to Kaylin of Keep it Simple, Sweetie for hosting our event this month.

I was hoping to make Cherry Champagne Floats. I didn’t want to buy cherry liquor so thought it’d be fun to make it! I was really excited about this culinary endeavor and went in search of frozen cherries. Unfortunately the grocery stores here do not have frozen cherries! They have cherries in a cherry berry medley (which, fun fact, I use in smoothies) but there aren’t any bags of just cherries!

With cherries and ice cream on the brain I decided to go with dried cherries. I made an easy egg free ice cream base and tossed in chopped tart dried cherries and chopped up dark chocolate. I made this ice cream while my parents were visiting – I know my dad always needs something sweet after dinner and this ice cream would be perfect. It was a hit! It has that tart bite from the cherries, the smoothness from the ice cream, and that rich chocolate note from the dark chocolate.

This recipe makes 6-8 servings.

Vanilla Ice Cream with Dried Cherries and Dark Chocolate

Ingredients:

  • 1 1/2 C milk
  • 1/2 C sugar
  • 1 C heavy cream
  • 1 tsp vanilla extract
  • 1/2 C chopped dried cherries
  • 1/2 C chopped dark chocolate chips

Steps:

  1. In a saucepan over low heat, dissolve sugar in milk with a pinch of salt. Remove from heat and add in the cream and vanilla. Chill in refrigerator for at least an hour.
  2. Follow the instructions for your ice cream maker. Towards the end of churning, add in the dried cherries and chocolate chips. Freeze until ready to serve.

*This recipe is adapted from http://www.tasteofhome.com/recipes/cherry-chip-ice-cream-sandwiches*

Vanilla Ice Cream with Dried Cherries and Dark Chocolate | Sew You Think You Can Cook

Be sure to check out the rest of these perfect cherry recipes:

 Real Maraschino Cherries by Culinary Adventures with Camilla
 Fresh Cherry Crisp by Fearlessly Creative Mammas
 Chocolate Cherry Brownies by Cindy’s Recipes and Writings
 Cherry Apple Crumble Tart by Food Lust People Love
Cherry Pie Bites by The Freshman Cook
Dark Cherry BBQ Sauce by The Joyful Foodie
Cherry Chocolate Coconut Slices by Baking in Pyjamas
Cherry Danishes by Passion Kneaded
 Dark Cherry-Cranberry Compote by Rhubarb and Honey
 National Cherry Month by A Day in the Life on the Farm
Cherry Glazed Cherry Muffins by We Like to Learn as We Go

17 Delicious Cherry Recipes
We hope you all enjoyed our delicious cherry packed foods this month and don’t forget to stop by to see what next month’s ingredient is!

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Round up: Soups

~ lk529 ~ Leave a comment

All week I’ve been sharing soup recipes as a play on words for the Super bowl. Little did I know that thanks to Snow Storm Juno, this week would also be the perfect soup eating weather!

Soup-er Bowl

Grab a spoon and dig in to some soup while you watch the big game:

Award Winning Cool Chili

Bacon Cheesy Cauliflower Chowder

Black Bean Soup

Busia’s Cheese Soup

Celery Root Bisque

Creamy Tomato Soup

French Onion Soup

Mexican Noodle Soup

Philly Cheese Steak Soup

Russian Mushroom and Potato Soup

Spicy Taco Cheese Soup

Celery Root Bisque

~ lk529 ~ 1 Comment

I bookend this Super Bowl week with another recipe from The Wimpy Vegetarian. If you recall, The Wimpy Vegetarian was my assigned blog for Monday’s Secret Recipe Club post. I promised that I’d be sharing one of her soups during the Soup-er bowl and here it is!

Never having cooked with celery root before I was intrigued by her Celery Root Bisque. Stuart always wants to buy the bizarre ingredients in the produce section so I decided to go for it! (The celery root can be found in the produce section near the ginger root. And the rutabaga – which might be the next strange ingredient used in my kitchen.)

Cutting the celery root was a test for my new knives. For Christmas Stuart got me a set of chef-worthy knives. These knives make cutting onions quick, slicing lemons smooth, and potatoes easy. I was able to “peel” the skin off the celery root with ease and cube it up with minimal effort.

Okay, enough of the unpaid and un-asked-for sponsorship.

Back to the bisque.

I didn’t think there could possibly be a better soup than yesterday’s creamy tomato but there is! I enjoyed a cup of celery root bisque for lunch for an entire week.

This soup has that hearty, creamy texture you’d expect from a bisque and has the flavor of celery with a kick. There is definitely heat to this soup. If you want a milder soup remove the seeds from the serrano pepper, use only half the pepper, and/or omit the cayenne. However, it’s that zip from the serrano that has you going back for another bite.

This bisque is perfect for lunch or as a side dish. Susan served hers with lobster! Some homemade bread is a perfect accompaniment for dunking and toning down the spice.

Celery Root Bisque

Celery Root Bisque

Ingredients:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 russet potato, diced
  • 1/2 shallot, diced
  • up to 1 serrano pepper, diced (for milder soup remove seed)
  • 1/4 C white wine (use 1/4 C stock if you want to omit the wine)
  • 1 celery root, peeled and cubed
  • 5 C vegetable stock
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp ground mustard
  • 2/3 C heavy cream
  • 1/3 C milk
  • fresh parsley, for garnish

Steps:

  1. In a large pot over medium-high heat, melt butter and olive oil. Saute the onion, potato, shallot, and serrano until tender.
  2. Deglaze the pot with the white wine. Simmer until all the wine is absorbed.
  3. Add the celery root, salt, cayenne, garlic powder, ground mustard, and stock. Bring soup to a simmer and cook 35-40 minutes, until celery root is fork tender.
  4. Remove from heat and blend using an immersion blender. (If you don’t have an immersion blender carefully pour soup in small batches into a standard blender.)
  5. Return to low heat. Add the cream and milk and warm soup through before serving.
  6. Garnish with fresh parsley.

*This recipe is adapted from Susan at http://thewimpyvegetarian.com/2014/03/celery-root-bisque-with-lobster-sundaysupper-fat-sunday/*

Celery Root Bisque | Sew You Think You Can Cook

Creamy Tomato Soup

~ lk529 ~ Leave a comment

I feel like I am writing a “before and after” puzzle for Wheel of Fortune with these three latest blog posts. Mexican NOODLE soup – CREAMY chicken NOODLE soup – CREAMY tomato soup. But I couldn’t possibly have a week of soups without the classic combination of Tomato Soup & Grilled Cheese!

I do not say this lightly. This is the BEST tomato soup I’ve ever had. What takes this soup above and beyond other tomato soups is the use of basil and Parmesan cheese.

In fact, this soup has already been made twice. The first time I halved the recipe and made it on the stove top (see the original for a slow cooker version).

IMG_1798The second snow of the season, first of the year, occured on January 6th. Schools and the base were closed. That shovel I bought back in the fall was about to get it’s first use because we still had to take my son to his 6 month doctor’s appointment. Just as Stuart bundled up to go shovel the driveway we saw our wonderful neighbor using his snow blower on not just our driveway, but the sidewalks, and a couple other neighbors’ driveways, too! As a thank you I made them this soup. I doubled my first version so we could have some again as well.

Tomato Soup to go

Creamy Tomato Soup

Ingredients:

  • 2 tbsp butter, divided use
  • 1/2 yellow onion, chopped
  • 1 1/2 tsp minced garlic
  • 2/3 C tomato sauce
  • 2 C chicken broth
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp chopped fresh basil
  • 1 1/2 tbsp flour
  • 1/2 C heavy cream
  • 1 C shredded Parmesan cheese

Steps:

  1. Melt 1/2 tbsp butter in a pot over medium-high heat. Saute onion until tender, season with S+P. Add in the garlic and cook until fragrant, about 1 minute.
  2. Add the tomato sauce, chicken broth, diced tomatoes, and basil. Bring to a boil, reduce to a simmer, and cover. Cook for 1 hour. Stirring occasionally.
  3. Remove from heat and blend using an immersion blender. (If you don’t have an immersion blender carefully pour soup in small batches into a standard blender.) Return to low heat.
  4. In a small saucepan melt remaining 1 1/2 tbsp butter over medium-high heat. Create a roux by whisking in 1 1/2 tbps flour. Cook about 1 minute, until roux is lightly golden. Whisking constantly, slowly add in the cream. Whisk until there are no lumps.
  5. Add cream mixture to the blended tomato soup. Melt in the Parmesan cheese. Simmer soup for another 20 minutes, uncovered.
  6. Serve with your favorite grilled cheese!

*This recipe is modified from Tiffany at http://lecremedelacrumb.com/2014/09/slow-cooker-tomato-basil-parmesan-soup.html*

Creamy Tomato Soup | Sew You Think You Can Cook