A Year-Round Guide to Franklin and Nantahala

Yield: 6 cups. 1 cup sweet onions, chopped 3 tablespoons olive oil 2 cups chicken stock 1 (35-ounce) can whole plum tomatoes 2 tablespoons tomato paste 3 cloves garlic, smashed 2

Rosemary and Goat Cheese Strata

Yield: 6 cups. 1 cup sweet onions, chopped 3 tablespoons olive oil 2 cups chicken stock 1 (35-ounce) can whole plum tomatoes 2 tablespoons tomato paste 3 cloves garlic, smashed 2

Tomato Basil Soup

Tomato Basil Soup recipe

Yield: 6 cups.

1 cup sweet onions, chopped
3 tablespoons olive oil
2 cups chicken stock
1 (35-ounce) can whole plum tomatoes
2 tablespoons tomato paste
3 cloves garlic, smashed
2 teaspoons kosher salt
2 teaspoons brown sugar
¼ cup basil pesto
Parmesan cheese, grated (optional)
Croutons (optional)

In a stockpot, add olive oil and stir in onions. On medium heat, cook onions for 5 minutes. Stir in chicken stock, tomatoes, and tomato paste, and bring to a boil. Add garlic, salt, and brown sugar. Cover pot and simmer for 10 minutes. In small batches, add soup to a blender and blend to smooth consistency. Return soup to the pot and add basil pesto. Simmer for 5 minutes. Serve immediately. Garnish with freshly grated Parmesan and croutons.

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This story was published on Jan 11, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.