Creamy, tomato basil soup.
You know when you just have those "off" weeks? When things just don't quite align?
Well, that's what kind of cooking week I've had. Some of the meals have been pretty bad. But I love Stuart so much, because when the meals are bad, he just shrugs his shoulders and says "It's fine. I like it." Even if he doesn't. Bless his heart. I had three in a row this week. Bleh. Maybe it's because I have been distracted by the mouse that has come to make a home in our kitchen. I hate mice because they come out of nowhere and I almost wet my pants every time I see 'em. After having a few more babies, I WILL wet my pants every time - and then where will I be in society? While I was making dinner tonight, I about jumped out of my skin as the mouse ran across the floor. Then I jumped onto a chair. Which served no purpose. Especially since I left my baby to fend for herself. Sorry, Georgia. I'm, like, such a good Mom.
Needless to say, I will not be sharing any of those sub-par recipes. But tonight, I got back on track with this simple and delicious soup. It takes ten minutes to make and is a easy, homemade alternative to store bought. Let's do this.
Homemade Tomato Basil Soup
You will need:
- 1 28 oz. can crushed or diced tomatoes (Our tomato harvest was horrible this past year, otherwise I could have used our frozen tomatoes. Boo!)
- 12 ish oz. chicken broth
- 10 ish oz. water
- 2 tsp. sugar
- 1 small onion
- 4 cloves garlic
- 3/4 cup cream
- 1/4 cup fresh basil
- Pinch of salt
- Fresh pepper
Step One: Heat a tablespoon of olive oil or butter in a soup pan. Then, dice up the onion and throw into the warm oil. Chop up 4 cloves of garlic and toss them in with the onions. Cook until just softened, maybe 5 minutes or so.
Step Two: Add the can of tomatoes to the pot, juice and all. Then, add the water, the chicken broth, and the sugar.
Step Three: Heat the soup up to a boil and then let it simmer for ten minutes.
Step Four: Add salt, pepper, and basil to the soup and puree.
You can puree with an immersion blender, a regular blender, or a food processor (be careful if you use a food processor as they aren't designed for warm liquids! Trust me, I've learned this!) I used my immersion blender because my amazing parents (who love me so much!) got me one for Christmas. How rad is that. I be blendin' all kinds of goodness around here.
Step Five: One the soup is nice and smooth, put it back on the stove and add the cream. I used about a cup. I like to error on the side of extra. Because that's just how I roll. Warm the soup up again to the temperature of your liking.
That's all. Not bad, huh? It's smooth, creamy, and perfectly simple tasting. I like meals like that. Not fancy or fussy. Just homey. It would be perfect with a grilled panini or a nice, crusty bread. We had ours with flat bread and a sesame spring salad. And a roasted little mouse.
Just kidding. But seriously, if I can be fast and smart enough, this mouse is going down.
Bring it on, mousey. I've got moves you've never seen.
Some one hand me my shotgun....
HAPPY FRIDAY MY DEARS!
Homemade Tomato Basil Soup
- 1 28oz can crushed or diced tomatoes
- ~12 oz chicken broth
- ~10 oz water
- 2 tsp sugar
- 1 small onion
- 4 cloves garlic
- ¾ cup cream
- ¼ cup fresh basil
- Pinch of salt
- Fresh Pepper
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Heat a tablespoon of olive oil or butter in a soup pan. Then, dice up the onion and throw into the warm oil. Chop up 4 cloves of garlic and toss them in with the onions. Cook until just softened, maybe 5 minutes or so.
-
Add the can of tomatoes to the pot, juice and all. Then, add the water, the chicken broth, and the sugar.
-
Heat the soup up to a boil and then let it simmer for ten minutes.
-
Add salt, pepper, and basil to the soup and puree.
-
One the soup is nice and smooth, put it back on the stove and add the cream. I used about a cup. I like to error on the side of extra. Because that's just how I roll. Warm the soup up again to the temperature of your liking.