Stupidly Simple Tomato Soup Semi Homemade Food

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

STUPIDLY SIMPLE TOMATO SOUP (SEMI-HOMEMADE)

Steps:

• Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
• Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
• More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.

SEMI-HOMEMADE REFRIED BEANS

Steps:

• Take the can of beans and drain it until there is about 1/3 of the liquid left in the can. Pour into large nonstick skillet and add the olive oil and all the seasonings. Turn the burner up to high and stir everything until well mixed. Wait until the beans have come to a boil and then lower the heat to a little more than low.
• Leave the beans simmering for about 15-20 minutes Once the liquid that we left in the beans starts to almost dry out completely time to add the milk. Take a potato masher and mash the beans until they are at the consistency that you prefer. I like to mash until I've mashed almost every last beans. Turn off the burner and they are ready to serve inside your favorite burrito or alongside your favorite mexican dish.

TOMATO SOUP

Steps:

• Heat soup pot over medium heat.
• Add olive oil, chopped shallot and minced garlic.
• Saute 3-4 minutes.
• Add both cans of tomatoes and stir to combine.
• Add vegetable stock and stir.
• Season soup with salt and pepper to taste.
• Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
• If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
• You can also garnish the soup with parmesan and chopped fresh basil when serving.

STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)

Steps:

• In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
• Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
• Line 24 muffin cups with paper baking cups.
• Spoon batter into muffin cups, filling about 2/3 full.
• Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
• Remove cupcakes from pans immediately, place on wire racks and cool completely.
• Pipe/spread cool whip or frosting on top of cupcakes.
• Garnish each with a quarter of a strawberry and a little grated lime peel.