1. Tomato Basil Soup

• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• Optional: 1/4 cup heavy cream

Instructions: In a large pot, sauté onion and garlic until soft. Add tomatoes, basil, vegetable broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes. Use an immersion blender to puree the soup (or transfer to a blender in batches). If using cream, stir it in before serving.

2. Chicken Noodle Soup

• 1 rotisserie chicken
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1/2 cup egg noodles
• Salt and pepper, to taste

Instructions: Remove skin and bones from the chicken, and chop the meat. In a large pot, sauté onion, carrots, and celery until soft. Add chicken broth, chicken, and noodles. Bring to a boil, then simmer until noodles are cooked (about 10 minutes). Season with salt and pepper.

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