Tomato Basil Soup.

Tomato Soup with Basil and Parmesan

Soup is one the top foods I crave. I could eat it for days. Canned soup is a simple way to satisfy cravings, however, homemade soup is the best. This winter, I’ve made tons of soup, from a creamy butternut squash to chili. In the mood to go back to the basics for dinner, I made a tomato basil soup, adapted from The Blond Cook

Most soup recipes are pretty simple, giving you very few excuses to whip some up yourself when you have the time. If you’re going to make soup at home, I highly recommend investing in an immersion blender. I like this one from Cuisine Art since it comes with a few attachments that can be used to purée, chop, and whip, making it a versatile tool in your kitchen.

Most recipes don’t necessitate an immersion blender, but I think it is so much easier to use one instead of pouring a large pot of soup into a blender to purée, only to pour it back into the pot to finish up. 

So with the use of my immersion blender, I made a big pot of tomato soup. It was just what I wanted – flavorful, creamy, filling, and pretty healthy. It also keeps well if put in the refrigerator, so can be eaten for lunch or dinner later in the week!

Tomato Soup
Recipe Yields 1 qt, Adapted from The Blond Cook
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 cup onion (chopped)
  3. ½ tablespoon garlic (minced)
  4. 14 ounces whole peeled tomatoes in juices
  5. 2 cups chicken broth
  6. ½ cub Italian seasoned bread crumbs
  7. Salt & pepper to taste
  8. ½ tablespoon sugar
  9. ½ cup 1% milk
  10. 2 tablespoons basil (chopped)
  11. Parmesan cheese (grated)
Instructions
  1. Heat olive oil in a medium pot. Add chopped onions and cook over medium heat until soft, stirring frequently.
  2. Add garlic and cook 1 minute. Be careful not to let the garlic burn.
  3. Add tomatoes, broth, sugar, and breadcrumbs. Season with salt and pepper and bring to a boil. Reduce heat to low and cook for 20 minutes.
  4. Using an immersion blender, blend soup until smooth. Add milk and stir to combine. Cook over low for an additional 15 minutes, topping soup off with basil 5 minutes before turning off heat.
  5. Pour into bowls and top with Parmesan cheese if desired. Great with bread, tuna melts, grilled cheese, or a side salad!
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Adapted from The Blond Cook

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