soup & crackers

Basketball practice didn't get over until late on Friday night so by the time everyone arrived home it was almost 8:00pm. By that time we were more in the mood for a light supper rather than a heavy dinner so I made a batch of 

Tomato Roasted Red Pepper Soup

which was perfect!

Tomato Roasted Red Pepper Soup Recipe from: Jennifer {at} the Grand Surprise Yield: 6 servings 2 tablespoons olive oil 1 cups chopped onions 4 1/2 cups chicken broth 2 cups jarred roasted red pepper 29 ounce can whole tomatoes 1 teaspoon sugar 1 1/2 teaspoon dried basil salt & pepper Saute onions in oil 8-10 minutes. Add broth, red peppers, basil, tomatoes & sugar. Cover, bring to boil, reduce heat & simmer 15 minutes. Blend with emersion blender until smooth. Season with salt & pepper. Garnish with sour cream and/or parmesan cheese.

{I do not have an emersion blender so I use my regular blender which isn't as convenient but works just as well. I did try my food processor however I prefer the regular blender as the alternative for this recipe.}

I served homemade crackers with the soup along with grilled cheese sandwiches.

Mmm, mm GOOD!   

Sweetheart Crackers Recipe from: Country Living February 1992 MAKES ABOUT 36 1 cup unsifted all-purpose flour 1/4 teaspoon baking powder 1 tablespoon butter or margarine 1/3 cup milk Sesame seeds {optional} 1. Heat oven to 325℉. In food processor with chopping blade,      process flour, baking powder, and butter until coarse crumbs     form. Slowly mix in enough milk to form a soft dough. 2. Divide dough in half. On floured surface, roll one dough half      until paper thin, lifting dough often to dust with flour to prevent      sticking. With 3 inch heart~shaped cutter, cut rolled dough into     crackers. If desired, lightly sprinkle crackers with sesame      seeds.Gently roll rolling pin over the dough to press seeds      onto each cracker. 3. Transfer crackers to ungreased baking sheet. With fork, pierce     each cracker 4 or 5 times. Bake 10 minutes; turn crackers and      bake 10-15 minutes longer until lightly browned. Cool crackers;      store in airtight container.  Jennifer@the Grand Surprise

Have a great week!