Squirrel and I are doing a music class called Music Together. It’s once a week for 45-minutes. Today was our 8th class out of a 10-week term. We have been having a blast. It’s amazing to watch the kids develop and respond to the music. Squirrel loves the class and I have a lot of fun as well. I look forward to it every week, so I will be sad to see it end in 2-weeks and sad to have to wait for the next term to start!
The cooler weather that we have been having put me in a soup mood today. So for dinner I made a veggie cheese soup and served it with Indian naan bread (mmm . . . naan bread). The thing I like about this recipe is that all of the veggies are pureed and then thrown together in a pot and heated up. This way the veggies retain all of their fresh yummy flavors, the soup takes very little time to prepare, and it is a very healthy dish (except for all of that sinful cheese).
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Fuji Mama’s Veggie Cheese Soup
4 large tomatoes, cut into large chunks
1 large onion, cut into large chunks
4 – 6 fresh cloves of garlic, chopped
5 tablespoons tomato paste
4 chicken bouillon cubes
handful of fresh basil leaves
2 cups sharp Cheddar cheese
1 cup Mozzarella cheese
4 cups water, boiling
salt and pepper to taste
1. Puree tomatoes, onion, garlic, tomato paste, bouillon cubes, and basil leaves together until smooth, then place in a pot.
2. Pour in boiling water, and heat soup of medium high heat until soup begins to boil.
3. Turn down heat to a simmer and add cheese. Stir until cheese is melted and then remove soup from heat. Salt and pepper to taste.
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Yummm….
Can I come over?
Mom