Tomato Soup & Breadsticks

There is nothing better than a bowl of warm soup on a cold and rainy day. 

This delicious tomato soup and breadsticks are ones won't feel guilty about having either!

 

Tomato Soup

1/2 c chopped onion
1 tsp olive oil
2 minced garlic cloves
14.5 oz diced tomatoes
8 oz tomato sauce 
14.5 oz low sodium chicken broth
1 tsp dried basil
1/4 tsp salt

Heat oil in a sauce pan and sauté onions until translucent. Add garlic and sauté for one more minute. Add the rest of the ingredients, bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Remove from heat and purée with an immersion blender in the pot or pour into your blender until desired consistency is reached. Serve with parmesan cheese sprinkled on top!


Breadsticks 

***This makes TWO batches so cut in half for only one ****

Dough:
2 1/2 cups whole wheat or white whole wheat flour

1 TBS instant yeast

1 cup warm water (120 deg)

1 TBS olive oil

1 tsp. honey

1 tsp. salt

Mix together warm water and yeast in a bowl and let sit for a few minutes. Combine the rest of the ingredients and knead for 5 minutes. ( I do this in my KitchenAid )

Let rise for 30 minutes in a warm/draft free spot. 

Topping:

1/4 C italian dressing

1/4 tsp. salt

dash of pepper

1/4 tsp. oregano

1/4 tsp. garlic powder

1/4 tsp. thyme

1 TBS dried chopped onion(optional)

2 T grated parmesan cheese

1/2 C Mozzarelle (or grated mixture)

Stretch out the dough onto a small pizza pan or cookie sheet and spread Italian dressing on top. Mix dry spices in a bowl and sprinkle on top. 

Bake in the oven at 450 for 15 minutes or until golden brown. (Keep an eye on it after 10 minutes)

Cut into strips and enjoy!