Monday, January 3, 2011

Angel Hair Soup


(Picture Source - Kraft Recipes)

1 can (28 oz.) diced tomatoes, undrained
1 small  onion, chopped (about 1/2 cup)
1/4 cup light Italian Dressing (not fat-free, it tastes too plastic-y for me)
8 cups chicken broth
12 oz. (give or take an ounce or 2) 1inch pieces of spagetti or angel hair (I find it in the Mexican section of the grocery store)
Shredded Cheddar Cheese (for garnish) - Optional
Sour Cream (also for garnish) - also Optional
In a blender, combine the tomatoes, onion and salad dressing and pulverize. (blend together - pulverize just sounds like more fun) Pour mixture into large pot. Add chicken broth. (I use bullion cubes and water.) Bring to a boil.
Meanwhile, back at the oven, toast the noodles in a flat pan, such as a 9x13. I usually heat the oven to 450 and stir every 2 minutes. Takes about 6-8 minutes to get golden brown.
Add noodles to boiling soup. Lower heat just a bit and let noodles cook. Time varies according to which noodles you use. Check the package.
Serve with cheese and/or sour cream. Or neither. It's all about what YOU like. (or who-ever is going to eat it)
My recipe is a variation of Kraft's Angel Hair, found HERE.
Let me know if you try this out, and what you think about it.

1 comment:

Rosemary said...

Oh yum, this sounds so good and perfect for a cold winter night!

Love your recipe (PULVERIZE), that is a very visually descriptive word!

Thank goodness the creepy 2011 human calendar guy is gone - THANK YOU, God!