Tuesday, April 12, 2011
Weeknight Inspiration: Tomato and Basil Soup
We're entering into summertime when soup is not as fun to eat or make so I wanted to do a batch before it gets too hot. Also, nothing says "weeknight inspiration" when it is something you can make ahead. To me, soup only gets better the more times it is reheated!
Tomato and Basil Soup
1 28 ounce can of whole, peeled tomatoes
1 28 ounce can of crushed tomatoes
2 cloves of garlic, chopped
1 yellow onion, diced
2 celery stalks with leaves (chop it all up in there!)
2 carrots, peeled and chopped
2 cups chicken stock or veggie stock
salt and pepper to taste
4 tbsp olive oil
1/2 cup fresh chopped basil
1/2 cup low fat cream
Drain whole tomatoes and spread them on a baking dish with 2 tbsp olive oil and salt and pepper. Roast at 400 degrees for about 20 minutes until they are tender and caramelized.
Meanwhile, heat remaining olive oil in a large pot and add garlic, onions, carrots and celery. Season with salt and pepper and let cook for about 20 minutes over medium heat until veggies are tender and translucent. Then add the roasted tomatoes from the oven. Let flavors simmer together for about five minutes and add crushed tomatoes, chicken stock and basil. Put lid on pot and reduce heat to a simmer. Let cook for about 30 minutes (or the longer the better!).
Blend soup with an immersion blender in the pot. Be careful not to spray it everywhere! Stir in cream and let flavors cook together for at least ten more minutes.
We had ours with yummy grilled cheese! Perfect weeknight supper!