Tonight I made the nom-nommyiest Tomato Basil Soup. And it only took about 10 minutes of prep time (tops) and 10 minutes on the stove. Now I need to jar it up and freeze a ton for the winter.
I'd seen a recipe online but there were some things I didn't like about it, so I started from scratch and created my own.
Here's what you'll need:
2- 14 oz cans of crushed tomatos
1- 140z can of whole tomatos
2 tablespoons of minced garlic
olive oil
1/2 cup of chicken stock
1 teaspoon of sea salt
3 tablespoons of sugar
pepper
1/4 cup of whipping cream
3 tablespoons fresh cut basil
Before you start on the stove, pour all cans of tomatos in the blender. Pulsate the blender until any big chunks are gone (however, don't mix it so much that you've got a really thin liquid). Set aside the tomato mixture.
Put your garlic and olive oil in a frying pan. Only heat for about one minute, then pour in your tomato sauce. Add chicken stock, sea salt, sugar and pepper.
Bring it all to a boil and then let it simmer on low for about 10 minutes.
Take the soup off the stove and mix in whipping cream and basil.
Voila!
You're done.
Eat with sourdough bread.
Yum.
