Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Ingredients:

½ cup butter

2 heaping Tbsp. minced garlic

½ cup flour

3 cups half and half

2½ Tbsp. chicken base

2 (28 oz.) cans diced tomatoes

1 cup tomato puree

⅓ cup sugar

2½ Tbsp. dried basil, about ½ cup fresh basil leaves and chop

½ tsp. pepper, more if needed

½ tsp. salt, more if needed

milk if needed to thin to desired consistency


Directions:

Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.

Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.

Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients:

1 1/2 cups cooked and shredded chicken

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce

3/4 cup shredded Cheddar cheese

blue cheese crumbles


Directions:

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.