13 Nov Special of the Day: Super Simple Soup and Bread Suppers
Gather the provisions for both recipes and carve out some time to stir together the soup ahead of time, then cover and refrigerate for two effortless heat-and-eat meals to enjoy later on in the week.
The beauty of these super simple soup and bread supper recipes is that they can be prepped and ready to go in no time. Both breads start with prepared dough, so finishing them is as easy as brushing dough with garlic butter, twisting and baking for the Garlic Butter Breadsticks or whipping up the honey butter while the Mini Sopapilla Bites are flash frying.
Simmer up some satisfaction with this week’s Special of the Day: Super Simple Soup and Bread Suppers and recipes for Tomato Basil Tortellini Soup with Garlic Butter Breadsticks and Spicy Tortilla Soup with Mini Sopapilla Bites. Enjoy!
Recipes and food photography by Sydne George.
Tomato Basil Tortellini Soup
14.5 ounce can diced tomatoes (fire-roasted with garlic)
½ can (use tomato can to measure) milk
½ can (use tomato can to measure) chicken stock
½ tsp. salt
¾ tsp. garlic powder
3 cups tortellini
Fresh basil leaves, for garnish
Heat a medium saucepan over medium heat. Combine tomatoes, milk, chicken stock, salt and garlic powder and bring to a simmer. Add tortellini and cook 7-9 minutes until al dente. Stir in cream. Garnish with fresh basil leaves. Enjoy!
Garlic Butter Breadsticks
(makes 15-20 breadsticks)
11 ounce tube pizza crust (thin crust) dough
2 tbsp. butter
1 clove garlic, minced
Preheat oven to 375 degrees. Place rack in upper middle of oven. Unroll crust on work surface. Melt butter in microwave with garlic. Stir to combine. Brush garlic butter all over top of crust. Use pizza cutter to cut crust into ½ inch thin strips. Fold each strip in half, making it half as long, and twist to form breadsticks. Arrange on greased baking sheet. Bake 7-9 minutes until golden. Serve warm with Tomato Basil Tortellini Soup. Enjoy!
Spicy Tortilla Soup
1 tbsp. butter
1 clove garlic, minced
1 tbsp. flour
1 cup chicken stock
10-ounce can Ro-Tel diced tomatoes with green chilies
7 ounce can mild green chilies, drained
¼ tsp, salt
½-3/4 tsp, chili powder
¼ cup cream
2 cups tortilla chips
2 tbsp. sour cream, for garnish
¼ cup pepper jack cheese, grated, for garnish
Additional chili powder for garnish
In a medium saucepan over medium heat, melt butter. Add garlic and cook until softened. Sprinkle flour into melted butter and stir to combine. Cook, stirring constantly until light golden brown. Add chicken stock and bring to a simmer, whisking to combine. Add tomatoes, green chilies, salt, 1/2 tsp. chili powder and cream, stirring to combine. Taste and add an additional ¼ tsp. chili powder, if desired.
Crush tortilla chips in bottom of each soup bowl. Top with hot soup. Garnish with a dollop of sour cream, a sprinkle of grated pepper jack cheese and a dash of chili powder. Enjoy!
Mini Sopapilla Bites
3 Rhodes roll dough balls (from bag of frozen roll dough)
Heat vegetable oil in heavy pot over medium heat until hot.
Thaw roll dough on a plate in the microwave. Pat dough out on floured work surface and cut into triangles with pizza cutter. Fry dough in hot oil until golden. Transfer to paper towels to drain.
Serve hot with honey butter.
¼ cup butter, softened
2 tsp. honey
1/8 tsp. salt
Beat butter with honey and salt until well mixed. Serve with hot sopapilla bites. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.