Chattanooga cook Diane Eldridge's Homemade Cream Of Tomato Soup has been awarded a blue ribbon at Just A Pinch Recipe Club, a new online social community created for and by cooks in hometown America at www.justapinch.com.
Ms. Eldridge's Homemade Cream Of Tomato Soup was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe.
To land the award, Ms. Eldridge served up a full-flavored, festive dish that was both tasty and easy to prepare.
"Fresh, creamy and oh-so comforting," said Ms. Tharpe. "This is one simple recipe that packs in a ton of flavor. Add fresh basil for even more zip!"
Ms. Eldridge's Homemade Cream Of Tomato Soup recipe, along with thousands of others, can be viewed, printed and shared at no charge through Just A Pinch. Ms. Eldridge is one of several area residents participating in the club, known
as "America's Great Recipe Swap."
Members can post their own "family tested and approved" recipes, try recipes submitted by other club members, print hundreds of grocery coupons and enter recipe contests. They also have the opportunity to utilize a personal online recipe box to save recipes, compile grocery lists and plan meals.
In addition, members can create and join discussion groups, to chat about recipes, share cooking tips and build relationships as if they are sitting around one big kitchen table.
"We continually add new features to the club based on the feedback of our members," said Ms. Tharpe. "It's because of people like Diane Eldridge, who is proud to share her family's favorite recipes with other hometown cooks, that the club has become so popular and is growing so fast."
Founded in 2010, Just A Pinch Recipe Club offers free memberships and premium perks.
Homemade Cream Of Tomato Soup
Diane Eldridge
Ingredients
2 qt fresh or frozen chopped tomatoes
1/2 Tbsp seasoned salt
1/2 tsp garlic salt
2 bay leaves, dried
several grinds fresh ground pepper, to taste
2 1/2 c 1% milk
Directions
Put tomatoes and spices in a medium size soup pot and turn on high to bring to a boil.
Once boiling, turn to low then simmer and cook for about an hour.
Remove bay leaves.
Put tomatoes in a food processor and mix until smooth.
Return to soup pot and bring back to a boil.
Add milk and heat until it comes close to a boil. Taste then add more salt and pepper, if needed.