I have tried several different variations trying to come up with just the right flavor that will pair nicely with a creamy grilled cheese sandwich, and I have finally got it!
Not only is it the perfect flavor for which I've been searching, but it is also super easy to make! and it doesn't have cream in it, so it is low calorie too! WOOHOO! I do believe it is the perfect tomato soup recipe!
The hubs wasn't as 'in love' with this soup as I (which is fine - more for ME). He thinks there might be too much basil for him. This makes sense - I LOVE basil! If I was this much of a foodie when Madison was born - she just might be named Basil :). Anyhoo, there is not an overwhelming basil flavor imo, but there isn't an overwhelming tomato flavor either (which is what I was going for). So be aware of that and, as always, taste and adjust the flavors to your liking. For those who are not doing the cooking (AKA - The Hubs)...well, you'll just have to adjust your tastes to the one whose doing all the work! hahaha
Tomato Basil Soup
Published 11/19/2012
Ingredients
- 4 tablespoons olive oil
- 10 plum tomatoes, halved
- 1 cup white onion, thinly sliced
- 3 garlic cloves, minced (about 1 tablespoon minced garlic)
- 2 fresh thyme sprigs - remove leaves and discard stalk
- 1 teaspoon sugar
- 1/4 to 1/2 cup fresh basil, chiffonade
- 2-3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat oven to 425 degrees F. Combine the tomatoes, 1 cup sliced onion, and 3 garlic cloves, minced, in a mixing bowl and toss in 4 tablespoons olive oil to coat the veggies. Line a baking sheet with foil (I like to double line it for easier clean up). Place tomato mixture on baking sheet in a single layer. Sprinkle 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chiffonade leaves from 2 bunches of fresh basil and leaves from 2 fresh thyme sprigs - making sure to get some on each tomato. Marvel at how beautiful it is! I wish I had gotten a picture - anything this beautiful has to taste good!
- Roast in the preheated oven for 20-25 minutes until caramelized. Pour the roasted veggies into a blender and puree. Add 2 cups chicken stock into the blender and continue to puree until smooth. Add more stock as needed for desired consistency. I ended up using about 2 cups. Give it a taste and adjust seasonings to your liking. Cook up some grilled cheese sammiches and enjoy this delicious meal!!
Prep Time: 15 mins.
Total time: 40 mins.
Tags: Tomato, Basil, Soup, Lunch, Dinner, Healthy
LOVE the sound of this with the roasted veggies! I need to try this!
ReplyDeleteKeep me posted - I'd love to hear what you think :o)
DeleteLOOOOOVED IT! New family fave...and Oh SO healthy!!
ReplyDeleteYAY! So glad you like it! Now I'm craving this - need to find some yummy 'maters!
DeleteHow much is a "bunch" of basil? Would 2 bunches equate to 1/4 cup? Thanks! This looks delicious!
ReplyDeleteElaine, I guess 'bunch' isn't a very technical term haha. Sorry for the confusion. I use the leaves from 2 stalks (i guess you would call them) of basil. It is between 1/4 to a 1/2 cup of basil. If you are unsure how much you want to use, I suggest starting with 1/4 cup and then at the end taste and adjust. You can always add fresh basil at any point. I hope that helps! Enjoy it. It is one of my favorite soups! Thanks for stopping by! ~Marion
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