Wednesday, November 7, 2012

Tomato Basil Soup

It took a long time and many less than great bowls of soup but I've finally found a homemade tomato soup that is similar to the canned stuff but tastes even better! My husband had never had tomato soup until we were married and now this is one of his favorite soups, served, of course, with grilled cheese.
This soup is easy to put together and can withstand a long simmer time so it's perfect for days when dinner needs to be started early. However, it can also come together quite quickly. Since I try to keep chopped carrots and celery in the freezer I've definitely pulled this together spur of the moment.

Tomato Basil Soup
 Print Recipe
Adapted from: Kate's Great Crafts & 365 Days of Slow Cooking
Yields: 6-8 generous servings

1 cup onion, chopped
1/2 cup carrots, chopped
1 cup celery, chopped
28 oz can tomatoes
3 cups chicken broth
1 T basil
1 small bay leaf
3 T butter
1 1/2 cups milk
1 tsp salt
1/8 tsp pepper
1/2 tsp oregano
dash garlic powder
1/4 tsp basil
   1.  Saute onion, carrots and celery in olive oil. Add tomatoes, chicken broth, 1 T basil, bay leaf and butter. Bring to a boil; reduce heat and simmer.
   2.  Remove bay leaf. Blend using either an immersion blender or regular blender {in batches}; add milk and remaining seasonings. Heat until warm.
   3.  Serve with grilled cheese and buttery crackers.

1 comment:

  1. I think I'm the only one in our house who loves tomato soup.