It is actually cold today. Not super cold, but just enough to put a
sweater on. I love it. Although I will mourn the summer days
(which might not actually be over), I look forward to cozy days
inside and football season. I make this tomato soup all the time
when it gets cooler. It is quick, requires few ingredients, and is the
ultimate comfort food paired with a grilled cheese. I stick it in a
sippy cup for the kids for easy eating and less mess.
Tomato Basil Soup
Forks & Amusement 2011
3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
salt and pepper
3 cloves of garlic, chopped
crushed red pepper to taste (optional if you like a bit of heat)
2-48oz cans diced tomatoes
2 1/2 cups chicken stock
1/2 cup half and half
5 large basil leaves, chopped
Place a large pot on the stove over medium heat. Add the oil and
once hot add the onion and carrot. Sprinkle with salt and pepper
and sweat until onions are translucent and carrots soften, about 10
minutes. Add the garlic and crushed red pepper, stir and cook for
1 minute. Add in the tomatoes with their juices and the chicken
stock. Season with salt and pepper generously and bring to a boil.
Turn down heat and simmer for 15 minutes. Turn off heat and
allow to cool slightly.
If you have an emersion blender, blend soup in the pot. If not,
place small amounts of the soup in a blender and puree to desired
consistency (I like a little chunky, but go as smooth as you like it).
**Be careful not to overfill blender and to let the soup cool a bit.
Otherwise you will have tomato soup all over your kitchen, trust
me I did it** Return soup back to pot once it has all been pureed.
Warm soup up if needed, add in the half and half and 3/4 of the
basil. Taste and adjust seasoning. Serve warm with a bit more basil
sprinkled on top.
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