Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!
There is nothing better than a warm bowl of homemade soup when it’s cold outside. I love the idea of fresh ingredients, chopped with love, simmered for hours until the perfect marriage of flavors results. Sometimes, though, it takes everything I have to simply stir a pot of water. You would never know the difference with Idahoan® Steakhouse® Soups.
Idahoan Steakhouse Soups give you the flavorful, slow-cooked taste of restaurant-quality soup at home, in just five minutes. The easiest five minutes ever, all you have to do is add water. And they are available in four delicious flavor varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato.
We were sent three of those varieties to try for ourselves. I can’t get enough potato soup, and have made my own easy recipes a time or two. When I fixed a pot of Cheddar Potato, however, let me just say that there were no complaints. I mean, why would there be? Idahoan Steakhouse Soups are full of the flavorful, slow-cooked taste of restaurant-quality soup at home. It’s a truly great way to warm up winter.
The only thing possibly missing that would go with our bowl of soup would be something to dunk in it. And for that, I made a super quick Prosciutto Basil & Mozzarella Crostini.
Because sometimes you need more than a spoon. Crunchy, buttery, cheesy, these Prosciutto Basil & Mozzarella Crostini are the perfect dip in our bowl of soup. They came together just as quick, too.
First, I cut a baguette into about 1 inch thick slices. Then, drizzle those with extra virgin olive oil. Top with a leaf of basil, ⅓ of a slice of prosciutto, and a slice of fresh mozzarella. Bake it together until the mozzarella melts and the bread turns crunchy.
Last minute holiday guests? You’ll never be caught off guard again! Heat up a pot of soup, accompanied with some yummy dunk-ables, and leave the cold of winter outside.
- 1 baguette, sliced 1" thick
- mozzarella, sliced
- basil leaves
- 2 tbsp olive oil
- Preheat oven to 375.
- Slice baguette into 1": thick slices. Place on baking sheet.
- Drizzle with olive oil
- Top each with basil leaves, ⅓ of a piece of prosciutto, and mozzarella.
- Bake for 10 minutes.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.