Category Archives: Tomatoes

Tortilla Soup

Chef Karen:I must be living under a rock. I’d never heard of Tortilla Soup before.  After I tried it at a church event, I knew we had to try it. It’s very easy to make! This is good news for anyone that’s prone to the “I HATE making soups” mentality. When I made it,  I left out the jalapeno rings. I just wasn’t “feeling” that kind of taste.  I crushed tortilla chips in the bottom of my bowl before pouring the soup into it.  I liked how the soup softened them up.  I also added some hot pepper cheese to the top; just because everything tastes better with either cheese or chocolate on it and this calls for cheese, not chocolate. I paired it with a cucumber salsa.  A recipe for another time 🙂  Enjoy your soup!

tortilla soup

Chef Jonathan: I was excited to make this soup because I’d never made a tortilla soup before, and I was pleasantly surprised. I expected it to be a bit more ‘Tex-Mex’, but I like all of the fresh ingredients in this recipe. I did however spice it up a bit and make chili-flavoured tortilla strips, by drizzling some EVOO to the sliced strips, and sprinkling some chili powder on top, followed by toasting in the oven. All in all, a great soup for a cold day, or just whenever.



Here is the recipe:


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Creamy Caprese Pasta


Chef Karen: I saw this recipe while “Stumbling” and loved the thought of it. The reason I was drawn to it is the simplicity of it and well, the plain fact that it’s pasta. We LOVE pasta at our house!

While making it, I didn’t measure anything. In fact, I added more mozzarella cheese than it called for and less tomatoes. The other fun fact is that I cleaned out a couple of half boxes of pasta that I had in the cupboard. I know this would make any real pasta chef cringe but I’m a home chef that lives dangerously 🙂 I mixed bow tie pasta and rotini together and because it was about the same size, it worked.

That’s all I have to say about it. It’s simple, tasty and will be great as a leftover for lunch tomorrow. I highly recommend this one!



Chef Jonathan: I decided to use Farfalle pasta, like Chef Karen. I like Farfalle, but I find it takes longer to cook, due to the intricacy of the shape. I also made a garlic butter base, along with a Bolognaise sauce. I also added more cheese than I was supposed to……I like this recipe, it is very easy, and as with all pasta dishes, make up your special version as we have! Enjoy!

Here is the recipe. You can definitely change it up to suit your taste.



Tomato-Basil Parmesan Soup

Chef Karen: It’s fall. Fall means comfort food and that includes soup! I found this recipe the other day and because I have an abundance of tomatoes and basil in my garden, it tweaked my interest enough to want to make it.

It’s a very easy recipe to make. My one dislike is the consistency. It is very thick. Chef Jonathan seemed to think that the rue was quite abundant and that might be the reason. Next time I make it, I’ll certainly cut back on that a bit. The tomato and Parmesan combination are amazing, though, and this is certainly a soup to make often during those cold fall and winter days.

Chef Jonathan: I decided not to follow the rules this week, and I omitted the whole slow cooker concept and made soup old school. I prepared a classic mirepoix (1/2 onion, 1/4 both carrot and celery), instead of the given quantities, and I started by caramelizing my onions, then sweated my carrot and celery, until slightly tender. I then added my tomatoes, stock and herbs, brought up to a boil, then simmered for about an hour. At this point I made my roux, which seemed a bit on the wet side, but when I whisked in the soup, it thickened up nicely. I added about half the scalded cream, seasoned, and let heat for half an hour. All in all, a good soup for a cold day.


Here is the recipe: