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Dinner for Two: Soup and Salad

Sometimes it seems as if it was easier to plan meals and prepare weeknight suppers for a family of five than it is for just the two of us. I guess I'm still adjusting to cooking for two without having loads of leftovers. Tom and I are trying to eat smarter and healthier, and for the new year, I'm trying to stick to simple meal planning based on a rotation of soup + salad, chicken, fish, and beef or pork. That gives us four nights a week, which seems about right. Usually we meet friends or go out at least one night a week, and we usually have some variation of breakfast on Thursdays or Sundays.

One of my new go-to combinations is this soup, which was inspired by Ina Garten's Roasted Tomato Soup. If you look at the recipe, you'll see that I've made a couple of significant changes, but I promise it is a delicious vegetarian option!

Tomato Pumpkin Soup
1 small yellow or red onion, diced
1 clove garlic, minced
2 Tbsp butter
2 large cans of crushed tomatoes with basil (pr…

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