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Pineapple Upside Down Banana Pancakes

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

 
Pancakes are a staple in our house. Well, they’ve actually been a staple in my life since I was a kid, just like many people. My dad grew up eating “short stacks” that his grandmother made him, and in his words? He ate them faster than she could cook them. This is one tradition that he definitely kept up with.

As soon as I got married, my husband became a little obsessed with making pancakes too. Now it’s a constant competition: Who makes the better pancakes? Your dad or your husband? Sheesh. I’m staying out of that one.

So! I’m making my own pancakes: Pineapple Upside Down Banana Pancakes. These are a great twist on good old banana pancakes and better yet, they’re vegan. Donna sure does know what she’s doing with this recipe. Let’s get to it.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These are such a super simple recipe. You need some soy or almond milk (vanilla coconut is my favorite!), whole grain flour, baking powder, salt, a little canola oil, bananas for mashing and pineapple rings.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

First up, mash the bananas. They don’t need to be completely mashed because we are going to throw them in the food processor.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Next, combine them with a little bit of the almond milk and blend, blend, blend. This technique blew my mind. I often make pancakes with mashed bananas, but simply fold them into the batter. Pureeing them with the milk made the batter silky smooth. I love this result.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Mix the bananas and milk with the dry ingredients. I used whole wheat pastry flour which tends to be a bit “softer” and not as dense as traditional whole wheat flour. Because of this, I only needed a little less than two cups of milk. I would suggest starting with 1 ½ cups and going from there.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once the batter is mixed, heat a skillet or griddle over medium-low heat. Add a little canola oil then throw the pineapple rings on to caramelize them. You do want to make sure that your pineapple rings are thin. I learned this the hard way.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Once one side is golden and delicious, flip it over.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pour a bit of batter right in the center and just slightly over the outer rings of the pineapple. Let cook until bubbles form and the batter is almost set.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Then flip it! I love using a little oil or butter for my pancakes because they result is that gorgeous, almost crisp exterior.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

Pile those babies up and cover them in syrup.

 
 
 
Tasty Kitchen Blog: Pineapple Upside Down Banana Pancakes. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Donna of Apron Strings.

These were such a fun twist on regular banana pancakes and I just loved how easy they were. Hard to believe they are vegan too. Definitely a new go-to breakfast.

Thanks so much to Donna for the recipe. Be sure to check out her blog, Apron Strings. It’s super cute!

 
 

Recipe

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time

Cook Time

Difficulty Easy

Servings 8

8

Recipe Description

A twist on a classic: These are sugarless and vegan Pineapple Upside Down Banana Pancakes!

Preparation Instructions

Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.

Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.

Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.

Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

Ingredients

  • 3  Ripe Bananas
  • 2-¼ cups Vanilla Almond Or Soy Milk
  • 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1  Small Pineapple
  • A Little Canola Oil

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

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Chorizo Lentil Soup

Posted by in Cooking, Step-by-Step Recipes

Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

 
I’m a big fan of soups and stews that you can make ahead of time and eat throughout the week. The flavor gets better with time and it is a healthy and satisfying way to eat during a busy week when you don’t have time to cook. This Chorizo Lentil Stew from TK member Heather Disarro has a little bit of everything that I like, from spicy protein, to spinach and lentils, to salty cheese. You will love it too.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

To make it you will need: chorizo sausage, vegetable oil, cannellini beans, chicken stock, fire roasted tomatoes, lentils, spinach and cheese.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Start by adding the oil to a pot and browning the meat for about 10 minutes until it is juicy and browned.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Next add the beans a roasted tomatoes and stir.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Incorporate the dried lentils next and stir it all together well.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Top it all off with chicken or vegetable stock and stir again.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Let it simmer partly covered for about 30 minutes or until the lentils are tender yet still a bit firm.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

Add a good dose of spinach and stir it in. You will be amazed at how much it will cook down so don’t be shy about adding a lot. Kale would be another great option here.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

It will cook down quickly and add wonderful color and texture to the soup. To serve, sprinkle your favorite cheese on top. Goat cheese is one of my favorites.

 
 
 
Tasty Kitchen Blog: Chorizo Lentil Soup. Guest post by Georgia Pellegrini, recipe submitted by TK member Heather Disarro of Heather's Dish.

I just loved this soup. The spice from the chorizo combined with the soft salty cheese and lentils were really perfect. Thank you Heather for sharing this with us! Be sure to visit her wonderful website Heather’s Dish for other inspiration.

 
 

Recipe

4.97 Mitt(s) 29 Rating(s)29 votes, average: 4.97 out of 529 votes, average: 4.97 out of 529 votes, average: 4.97 out of 529 votes, average: 4.97 out of 529 votes, average: 4.97 out of 5

Prep Time

Cook Time

Difficulty Easy

Servings 10

10

Recipe Description

Spicy chorizo and peppery lentils make this stew unforgettable.

Preparation Instructions

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!

Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!

Ingredients

  • 1 pound Chorizo Sausage
  • 1 teaspoon Vegetable Oil
  • 1 can (15 Oz. Size) Cannellini Beans, Drained
  • 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
  • 1 cup Dried Lentils
  • 2 cups Chicken Stock
  • 6 cups Fresh Chopped Spinach
  • Salt And Pepper, to taste
  • Crumbled Goat Cheese, To Serve

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

 
I get asked all of the time what my favorite cookie is. I can never give a completely honest answer because I have more than one favorite. It just depends on my mood. I love all kinds of cookies—chocolate chip, snickerdoodlespeanut butter, oatmeal, lemon, chocolate, coconut … and the list goes on. There are too many good cookies out there so it’s really hard for me to narrow it down to one cookie. 

When I saw Monique’s recipe for Flourless Peanut Butter Oatmeal Chocolate Chip Cookies, I knew had to try them. Peanut butter, oatmeal, and chocolate chips all in one cookie! Yay! I love that this recipe combines three of my many favorite cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

To make the cookies, you need the following ingredients: oats, baking soda, peanut butter, dark brown sugar, eggs, vanilla extract, and chocolate chips. I love that the ingredient list is so simple! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

First, mix together the oats and the baking soda in a small bowl. Note-you can use gluten-free oats to make gluten-free cookies. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

In the bowl of a stand mixer, add the creamy peanut butter. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the brown sugar. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Next, crack in the eggs. Make sure you omit the shell:) 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the vanilla extract. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Turn on the mixer and beat until smooth, about 3 minutes. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Add the dry ingredients and stir with a wooden spoon. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Stir in the chocolate chips. Try not to eat the dough at this step. It is hard, so if you cave in, I wont’ tell.

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Use a cookie scoop to form your cookie dough balls. You can roll the dough with your hands, but it is pretty sticky, so I opted for the scoop. 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Place the cookie dough balls onto a baking sheet and lightly flatten with your hands. Bake for 9-11 minutes in a 350ºF oven. Remove cookies from the oven and let cool on the baking sheet for 2 minutes … if you can wait that long! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

Grab a stack of cookies and start eating! 

 
 
 
Tasty Kitchen Blog: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Monique of Ambitious Kitchen.

These cookies are super soft and chewy. And I love that there is no butter or flour involved. No butter means I can eat more cookies, right? Please say yes. 

Thanks Monique for an awesome cookie recipe! This recipe is going on my favorite cookie list! 

Make sure you check out Monique’s amazing blog, Ambitious Kitchen, for more delicious recipes. 

 
 

Recipe

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

Prep Time

Cook Time

Difficulty Easy

Servings 20

20

Recipe Description

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Preparation Instructions

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!

Ingredients

  • ⅔ cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • ⅔ cups Dark Brown Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chips

 
 
_______________________________________

Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

Avatar of georgiapellegrini

Tomato Basil Soup with Cheesy Bread

Posted by in Cooking, Step-by-Step Recipes

Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

 
This Tomato Basil Soup with Cheesy Bread from Tasty Kitchen member Serena was so divine. The texture is silky, the color is beautiful, and it is full of robust flavor. The cheesy bread can be left out or swapped for crumbled crackers or straight up cheese. There are so many tasty options.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

To make it you will need: olive oil, salt, pepper, diced canned tomatoes, vegetable or chicken stock, onion, garlic, red pepper flakes, honey, rosemary, and basil. For the cheesy bread you’ll need your favorite bread and cheese.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Begin by sweating the onions in some olive oil in a pot.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Once they are nice and translucent, add in the garlic and sweat some more. The room will smell amazing!

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Add the red pepper flakes …

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

And the rosemary …

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Then pour in the tomatoes.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Add your basil and stir it in. Other fresh herbs would also be nice here—go wild!

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Add a drizzle of honey. This really balances the acidity of the tomatoes.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Pour in the stock to cover and let simmer away partly covered.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

After about 30 minutes, turn off the heat and let it cool slightly.
 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Puree in a blender in batches, making sure to keep a dishtowel over the top to protect your hands just in case. An immersion blender would also work directly in the pot.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

Transfer the soup to a bowl and sprinkle with some fresh chopped basil if you wish or some bread toasted with your favorite cheese.

 
 
 
Tasty Kitchen Blog: Tomato Basil Soup with Cheesy Bread. Guest post by Georgia Pellegrini, recipe submitted by TK member Serena of Serena Bakes Simply from Scratch.

This is hearty and satisfying and quite healthy. I could eat it every day of the week. Thank you Serena for sharing this with us! Visit her website Serena Bakes Simply From Scratchfor other wonderful treats!

 
 

Recipe

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time

Cook Time

Difficulty Easy

Servings 5

5

Recipe Description

Tomato Basil Soup With Cheesy Bread. A delicious easy weeknight meal.

Preparation Instructions

Heat olive oil in a stock pot over medium-high heat and add onion. Saute onion until softened. Add garlic, red pepper flakes and rosemary and mix to combine. Add canned tomatoes with juice, stock and honey. Bring to a simmer then reduce heat to low and cook for 15-20 minutes.
Season soup to taste with sea salt and pepper.

If using an emulsion blender blend soup in the pot until smooth. If using a blender, remove soup from heat and allow it to allow to cool for 5-10 minutes. Then blend the soup in the blender, making sure to only fill the blender 1/4-1/3 full and work in small batches. Hold lid tight on the blender using a kitchen towel but be careful. If the blender is too full the hot soup will expand and force the lid off causing a mess. Pulse blender until soup is smooth then pour the pureed soup back into the pot. Repeat with remaining soup until all soup is pureed. Return soup pan over low heat and heat until warm.

Remove soup from heat and stir in basil.

Preheat oven to 450 F.

Place sliced baguette on cookie sheet. Spread mozzarella cheese and cheddar cheese evenly over baguette.

Place baguette in preheated oven and bake for 3-5 minutes or until cheese is bubbly and light brown.

Place soup in bowls and top with cheesy bread or serve bread on the side for dipping.

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 pinch Red Pepper Flakes (optional)
  • 1 teaspoon Rosemary
  • 84 ounces, weight Canned Diced Tomatoes
  • 2 cups Chicken Or Vegetable Stock
  • 1 Tablespoon Honey
  • ½ teaspoons Sea Salt (or To Taste)
  • ½ teaspoons Pepper Or To Taste
  • ½ cups Fresh Basil, Chopped
  • 1 whole Baguette, Sliced
  • 1 cup Mozzarella Cheese, Grated
  • 1 cup Cheddar Cheese, Grated

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

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Espresso Mini Muffins with Chocolate Ganache

Posted by in Baking, Step-by-Step Recipes

  Some days a girl just needs a little something chocolaty. And most days a girl needs coffee. Put the two together into one sweet treat like this and now you’re really talking. The fact that this treat is pretty healthy just sweetens the deal (pun intended). When I saw Tasty Kitchen member Michelle’s recipe [...]

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Looks Delicious! Meat Lovers’ Black Bean Soup

Posted by in Looks Delicious!

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Zhong-Xi Breakfast

Posted by in Step-by-Step Recipes

  Most mornings around here begin with an egg of some form. I’m pretty spoiled with a husband who cooks a mean omelet. It’s not something I take for granted. It’s a mighty nice way to start the day. We’re always trying to mix things up by trying different cheeses and toppings. Omelets are flexible [...]

Avatar of georgiapellegrini

Garlic Wasabi and Sage Green Beans

Posted by in Step-by-Step Recipes

  Green bean salads are one of my favorite, especially in the warmer months for a picnic, served room temperature with a tangy vinaigrette. Tasty Kitchen member Nancy’s version caught me eye because of the wasabi spice and browned garlic. It was absolutely delicious! And a great dish to make ahead for the week.   [...]