Sunday, January 19, 2020

Simple Tomato Basil Soup


Soup is good for the body and the soul on cold wintery snow days when all you crave is comfort food. Canned tomatoes are one of my absolute favorite items to keep stocked in my pantry (especially for soups and stews) because they are super healthy and also convenient when making quick meals. This tomato basil soup tastes like summer in a bowl - so fresh and flavorful. Serve this on it's own, with grilled cheese or topped with sourdough croutons.




1. Place butter, olive oil, onion, garlic, salt, pepper and crushed red pepper in a large pot or Dutch oven and cook for 10 minutes over medium heat, or until the onions start to become lightly golden brown.


2. Add tomatoes/juice, chicken stock (or vegetable stock), basil and thyme and turn heat to high. Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.



3. Blend the soup with an immersion blender until smooth and creamy (or carefully ladle into a blender and process until smooth).

4. Stir in cream. Taste and adjust seasonings with salt and pepper, if needed. Ladle soup into bowls and garnish with basil, fresh cracked pepper and a drizzle of olive oil.





Simple Tomato Basil Soup
Serves 4-6

All you need:
2 tablespoons butter
2 tablespoons olive oil
1 large sweet onion, chopped
4 garlic cloves, finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (28 oz.) cans San Marzano tomatoes, with juice
2 cups chicken stock (or vegetable stock)
1 cup fresh basil leaves
1 teaspoon fresh thyme leaves
1/3 cup heavy cream (optional)

All you do:
1. Place butter, olive oil, onion, garlic, salt, pepper and crushed red pepper in a large pot or Dutch oven and cook for 10 minutes over medium heat, or until the onions start to become lightly golden brown.
2. Add tomatoes/juice, chicken stock (or vegetable stock), basil and thyme and turn heat to high. Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.
3. Blend the soup with an immersion blender until smooth and creamy (or carefully ladle into a blender and process until smooth).
4. Stir in cream. Taste and adjust seasonings with salt and pepper, if needed. Ladle soup into bowls and garnish with basil, fresh cracked pepper and a drizzle of olive oil.

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