Easy Tomato Basil Soup

I love this recipe for tomato soup because it is so simple and it tastes so good. The original can be found here on Allrecipes, but I have modfied it to be fitness friendly. Instead of heavy cream - which believe me is sooooo good in it - I use milk. It is delicious and the whole family loves it. It has become a regular recipe for our household. If you can open a can, you can make this simple dish.

2 Large 28 oz Cans of Diced Tomatoes
1 small can of chicken broth (or 2 cups chicken stock)
8 - 10 Large Leaves Fresh Basil, or 1 tsp dried basil
1 1/2 Cups Skim or Whole Milk (evaporated milk works too)
1 Tbsp Butter, optional
1/4 tsp black pepper
1 tsp sugar
2 cloves Roasted Garlic, or fresh
1  large hand full of spinach (optional, but you wont even notice it!)

In a large pot, bring tomatoes, chicken broth, basil leaves, and roasted garlic if desired, to a simmer. Let simmer covered for 10 minutes.  Add half and half or cream, butter, sugar, pepper.  Using an imersion blender, or Vitamix Commercial blender, puree soup.  Serve hot with grilled swiss cheese sandwiches, on whole wheat of coarse,  for a delightfully easy dinner or lunch.


You can puree tomatoes and broth before simmering to avoid blending hot liquids.

Dried basil can be substituted, but fresh gives it more depth of flavor. During the summer months when basil is in season, place clean leaves in ziploc bags and freeze to use during winter months. Just pull out frozen leaves and use in recipes which call for fresh.

If you like it hot, add a pinch or two of hot pepper flakes when simmering tomatoes, basil and chicken broth.

*To roast garlic, cut off a small slice of the top of a garlic bulb. Place garlic bulb into a small baking dish or piece of aluminum foil. Drizzle with olive oil. Roast covered tightly with foil for 30 minutes @ 350*. When cooled, squeeze garlic into a glass jar or container; store in refrigerater for a few months and use as needed to make pasta sauce, hummus, garlic bread, and more.

**To make homemade chicken stock, place chicken bones, celery onion and carrot scraps, garlic cloves, whole pepper corns, and pinch salt in large stock pot. Simmer 1 hour or longer if desired. Freeze into 2 cup serving sizes to use in recipes.

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