Fall is upon us, and being my favorite time of the year, I am inspired to cook more. Here are two of my favorite soup recipes. Pair with our signature stuffed breads and either one makes for an easy and delicious Fall supper!

Tuscan Tomato Basil Soup
1 medium onion, chopped
2 carrots, diced
4 cloves garlic, chopped
2 stalks celery, diced
2 large cans crushed or diced tomatoes
2 Tbsp. basil pesto
1 can low fat chicken broth
 ½ C of Half n Half if desired
Salt
Pepper

Sauté onions, garlic, carrots and celery in olive oil. Add tomatoes and stock. Cook for 20 minutes over medium heat. Place all contents in food processor and pulse for about 2 minutes. Return to pot, add pesto, salt and pepper, dash of cream if desired. Simmer 10 minutes more. Pair with Artichoke, Sundried Tomato, Smoked Mozzarella stuffed bread for a complete meal.

Gorgonzola Onion Soup
½ C butter
4 large yellow onions, thinly sliced
Salt
5 C beef stock
2 bay leaves
Freshly ground pepper
Shredded gorgonzola cheese
4-6 slices French bread, toasted

In saucepan, melt butter over low heat, add onions and sprinkle to taste with salt. Cover and cook, stir occasionally 20-30 minutes. Raise heat slightly and sauté, stirring frequently, until onions turn a deep caramel brown. Add stock and bay leaves, bring to a boil, reduce heat. Cover and simmer 30 minutes more. Discard bay leaves, taste soup, adjust seasoning with salt and pepper. Sprinkle a small amount of cheese into each bowl, place toasted bread slices on top. As an alternate to the bread slices, pair with Spinach, Feta, Kalamata Olive stuffed bread for a delicious compliment.