Soup

French Onion Soup With Jalapeño Cheese Bread

Homemade French Onion soup with crusty jalapeño cheese bread
Makes 2 huge bowls:

1/4 cup butter
1 tbsp olive oil
3 onions (thinly sliced)
6 cups beef broth
2 tbsp dry sherry
A few sprigs of thyme
Salt and pepper
Jalapeño Cheese Bread (we got ours from @growersranch)
Lots of Swiss Cheeeeeeese

-Heat butter and olive oil in a large stock pot.
-Add onions and cook until tender (be careful not to brown them).
-Add broth, sherry, salt, pepper and thyme. Simmer for 30 min.
-Ladle into bowls, top with toasted jalapeño cheese bread and cover with slices of Swiss cheese.
-Place in the oven and broil until cheese is bubbly and starting to crisp.

Savory Carrot Tomato Soup With Crispy Truffle Salt Garlic Chips

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It’s been getting cold at night… heater season is upon us! Especially in this little rental of ours – no insulation! So I made a big crockpot of warm carrot & tomato soup with crispy truffle salt garlic chips! Super easy recipe! * So excited to share…@huffposttaste liked this recipe so much, they decided to feature it on their instagram! Thanks Huffington Post!

Carrot Tomato Soup

4 cups (32oz) veggie broth
10 carrots (ends chopped off)
1 cup tomato purée
2 cloves of garlic
1 onion
1/2 tbsp garlic salt
1 tsp cumin
1 tsp paprika
1 tsp black pepper
1 cup coconut mylk

Throw all ingredients (except coconut mylk) into a crockpot on high temp for 4 hours. Blend ingredients in a blender or with an immersion hand mixer until smooth. Stir in coconut mylk and add more spices if needed.

Garlic Chips

3 cloves of garlic (thinly sliced)
1 tbsp olive oil
Pinch of truffle salt

In a frying pan, fry thinly sliced garlic in olive oil until golden brown. Remove from heat and sprinkle with truffle salt.