food pics 132Amy- People will never know that this soup was made from canned soup. Don’t worry we will not tell and there is no need for you to either. This soup is so simple, creamy, comforting and yummy. The Caraway and Cheese Cookies dunked in the soup are the bomb diggity. This meal is a family favorite at our house and I just know it will be a favorite at your house too.

Tomato Bisque with Caraway and Cheese Cookies
This is what you need-
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, minced
3 tablespoons sherry
1 can condensed tomato soup
1 can heavy cream
¼ cup fresh basil, chopped
Salt and pepper, to taste

This is what you need to do-
In a large skillet add your butter and let it melt. Slowly sprinkle flour in and stir until smooth. Add sherry to the roux and give it a good stir, continue to cook and stir for a few minutes. Slowly add tomato soup and stir until incorporated. Now for the good part, add that heavy cream slowly and continue to stir. Fold in fresh basil and season with salt and plenty of fresh ground black pepper. Serve with caraway and cheese cookies.

Amy-These are similar to a cheese straw but have a very different taste from the caraway seeds. You either love caraway seeds or you don’t. Guess what, I love the flavor and the aroma that the caraway seeds give to these little crackers. Caraway seeds work very well with the sharp cheddar cheese. They each bring out the best in each other. Kind of like my Big Sis and me. Use these for all your dipping pleasures, served with soups or just to nibble on with a frosty mug of cold beer, glass of red wine or a can of diet coke. This recipe makes a heap

Caraway and Cheddar Cheese Cookies

What you will need-

3 sticks salted butter, room temperature
1 pound sharp cheddar cheese, room temperature
3 cups all-purpose flour
2 teaspoons Cajun seasoning, or to taste
4 teaspoons caraway seed
1 cup nuts, chopped very fine (optional)
1 stick butter, melted and ½ teaspoon garlic salt

What to do with what you needed-

Turn your oven to 325 degrees. Grate your cheese once it has come to room temp. Get your handy dandy mixer out and cream the butter until smooth. Slowly add your cheese and let the butter and cheese mix until it has the consistency of whipped cream. This will take about 20-30 minutes. Sift your flour and Cajun seasoning twice. Slowly add your flour to the butter and cheese. Next add the caraway seeds and pecans and mix until all ingredients are combined. Roll dough out and cut out using a small round cookie cutter or use a cookie press. Work with the dough in batches. Place on a greased cookie sheet and lightly brush with garlic butter. Pop in the oven for about 25-30 minutes or until crisp. Brush again with garlic butter, if you want to. Cool on wire rack.