This is an easy Tomato Basil soup recipe that I've been using for years. Not only is it easy, but it's cheap and delicious...I'll be making this more often from here on out. The recipe doesn't call for cream so it's a little less fattening than other Tomasil soup recipes.
1/4 cup butter
2 medium onions
6 fresh tomatoes or 28 oz of canned (diced or crushed)
6 oz tomato paste
1 tablespoon fresh basil of a teaspoon dried
2 teaspoons fresh thyme or 1/2 teaspoon dried
4 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
Take the 1/4 cup of butter and get it melting over medium heat. Chop two medium onions and add to the butter. Stir occasionally until onions are opaque…do not let them brown.
Add 4 cups of canned chicken broth, the tomato paste, and 28 ounces of tomatoes to a large soup pot. You can used fresh tomatoes, a can of crushed or diced tomatoes or any combination of the above. I also add carrots to give the soup a little more texture and extra vitamins.
(Stuff this up your nose and walk around all day. You're welcome)
I recommend using fresh basil leaves. The soup will taste much better and will fill your kitchen with the smell of awesome during cooking. Be sure and give it a good chopping first. I also recommend boiling chicken/chicken parts to make your own broth. It will make for a much richer stock and you will really be able to taste the difference.
Add the basil, thyme, salt and pepper. Pour the onions in, bring the soup to a boil then reduce the heat and let it simmer for about 45 minutes.
Taste occasionally and feel free to add more basil, thyme, salt or pepper to taste.
(Carrot danglin' is one of my favorite photo ops!)
After 45 minutes, pour the soup into a blender in batches until it is all liquified. Add it back to the original pot and stir well. It is ready to serve!
(Who puts wine in a rock glass? This guy.)
I used the leftover meat mixture from the Hot Pockets (previous post) to create lettuce wraps that I served with the soup. Avoid the bread and this soup is a guaranteed weight dropper!