Feisty Sun-dried Tomato Soup

Yesterday I found a must make recipe for Sun-dried Tomato Soup on one of my favorite blogs, One Perfect Bite.  Mary's blog is full of wonderful recipes, tempting photos, and entertaining commentary - if you haven't yet stumbled upon it, I recommend you visit soon.

But I digress.  This soup began as a recipe Mary's husband had clipped from Food and Wine magazine.  He couldn't wait to try the recipe, and neither could I, but I had to make a few adjustments based on the ingredients I had in my pantry.  1) I didn't have any fresh thyme, only dried, and 2) instead of a 14.5 oz can of diced tomatoes, I only had a 10 oz can of mild Ro-Tel tomatoes.  Not wanting to take time to run to the store, I used what I had on hand and adjusted the amount of tomato paste and chicken stock the recipe called for.  I'm so pleased with the results that I doubt I'll ever make the original recipe.  If you like the flavors of the southwest and don't mind a little heat, this is the soup for you - Eeehaaa!

Feisty Sun-Dried Tomato Soup

makes 4 servings

Printable Recipe

Ingredients

• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil

• 1 small onion, chopped

• 1 garlic clove, sliced

• 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)

• 10 oz can mild Ro-Tel tomatoes, drained but juices reserved

• 20 oz chicken broth

• 2 thyme sprigs (or 1/4 teaspoon dried)

• salt and freshly ground pepper to taste

• 2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)

• 1/4 cup heavy cream

Directions

1. Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.

2. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently.

3. Add reserved tomato juice and chicken broth.

4. Bring to a boil; reduce heat and simmer until vegetables are very soft, about 20 minutes.

5. Transfer small batches of soup to a blender and puree.

6. Return to pot and warm over low heat.

7. Stir in heavy cream and check seasoning.

8. Add more chicken stock if you like your soup thinner.

recipe inspired by One Perfect Bite

Amaretto Apple Streusel Muffins

(excuse the hand sneaking a muffin in the background - hungry teenagers in the house)

Every now and then you come across a recipe and know immediately that you're going to love it - that's exactly what happened when I came across this one.  After a quick confirmation of ingredients, I found myself heading into the kitchen to preheat the oven.

I was so quick to bake a batch that I didn't realize until now that the recipe originates from Cooking Light Magazine.  I'm also just realizing the magazine refers to these as "cupcakes", but chopped apples, a streusel crumb topping, and glaze drizzled over the top screams "muffins" to me.  Whatever you end up calling them, these babies are extremely moist and jam-packed full of apple and almond flavor - it's hard to believe they're only 256 calories.  Enjoy!

Amaretto Apple Streusel Muffins

makes 12 muffins

Printable Recipe

Ingredients

Streusel Topping:

• 2 tablespoons all-purpose flour

• 2 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• 2 tablespoons butter, chilled

• 2 tablespoons sliced or finely chopped almonds

Muffins:

• 1 1/2 cups all-purpose flour (by weight:  7.5 ounces or 216 grams)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 3/4 cup sugar

• 2 ounces 1/3-less-fat cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 2 tablespoons amaretto (almond liqueur)

• 1 teaspoon pure vanilla extract

• 1 large egg

• 1/2 cup low-fat sour cream

• 1/4 cup 2% reduced-fat milk

• 3/4 cup finely chopped Gala apple

• 1 tablespoon all-purpose flour

Glaze:

• 1 cup confectioner's sugar (powdered sugar, icing sugar)

• 4 teaspoons 2% reduced-fat milk

Directions

To make the streusel topping:

1. In a small bowl, combine ingredients together with your fingers until you have a bowl full of medium-large clumps (don't worry about breaking the almonds); refrigerate until needed.

To make muffins:

1. Place rack in the lower third of the oven and preheat to 350F.

2. Line muffin pan with 12 paper liners - lightly grease top of muffin pan. 

3. In a small bowl, whisk or sift together the flour, baking powder, salt, and baking soda; set aside for later.

4. In a small bowl, combine apples and 1 tablespoon flour; set aside for later.

5. In a small bowl, combine sour cream and milk; set aside for later.

6. In a large bowl, combine granulated sugar, cream cheese, and 4 tablespoons unsalted butter; beat until well blended. 

7. Add amaretto, vanilla, and egg; beat until well blended. 

8. Add 1/3 flour mixture and stir to combine, add 1/2 sour cream mixture and stir to combine, add 1/3 flour, remaining 1/2 sour cream, and remaining 1/3 flour mixture. 

9. Stir in apple mixture. Divide batter evenly among muffin liners.

10. Remove streusel topping from the refrigerator. 

11. Using your fingers, break the large clumps into small ones; sprinkle evenly on top of the muffin batter. 

12. Bake muffins in the lower third of a 350F oven for 20-25 minutes, or until a toothpick comes clean out of the center of the muffin. 

13. Cool muffins in pan for 15 minutes, then remove from pan and cool completely on a cooling rack.

14. Make the glaze by whisking the confectioner's sugar and milk together; drizzle over the cooled muffins.  Decrease milk for a thicker glaze.