In the early years of living in Park City, Utah during the ski season pennies were tight, so when the USDA came through and did a food giveaway, 5 lbs. American cheese, 4 lbs. butter and 5 lbs. of honey - I picked up my allotment.
Back then you could buy loaves of white bread for $1, so it was a lot of grilled cheese sandwiches and Ski Bum Cream of Tomato soup.
Ski Bum Cream of Tomato Soup
- 12 oz tomato basil sauce
- 12 oz chicken broth
- 12 oz heavy cream
- 1/2 cup Ricotta cheese
- 2 sprigs fresh basil
Start off with heavy cream in a medium-high heat stockpot, bring the cream to a boil. Add chicken broth and tomato basil sauce and bring to a slow boil, simmer for 10 - 15 minutes to let flavor blend.
Serve into a soup bowl, put a dollop of ricotta cheese on the side and top with fresh basil.
You can expand or contract this recipe by just adding more equal parts of your main ingredients.
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