Since I’m trying to motivate myself to cook more, sharing my results on here is actually keeping me accountable. So here is my latest endeavor in the kitchen. This week, I decided to make tomato basil soup. I love this soup and so does my husband so I figured this was a safe bet to please both of us. I quickly Googled a recipe and decided to follow this one from allrecipes.com. It seemed simple, straightforward and most importantly fast!
Since I had a few extra tomatoes I wanted to use, I changed it a little by adding fresh tomatoes in addition to the canned crushed ones. To balance out the rest of the recipe, I added a bit more of the other ingredients. I read through the comments to see how this recipe came out for others and decided to use less cream to save some calories.
To make it more of a meal I made some grilled cheese, the perfect complement to tomato basil soup in my opinion. I’m happy to report that the meal was a success! Woot woot! One small step for womankind, one giant leap for Kasia.
Recipe from allrecipes.com
1 28 oz can crushed tomatoes
1 11.5 oz can tomato-vegetable juice cocktail
1 14.5 oz can chicken broth
20 fresh basil (cut in thin strips)
1 cup heavy cream
1/4 cup butter
In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.
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