Nothing better on a cool evening than tomato soup and grilled cheese!! I am sorry but Campbell's just doesn't make the cut after you have made this soup!! And it is so easy!! It is so good (I started to say "mmmm Good!") but I guess I could get in trouble for that! This is a huge favorite in our house! Anyway, here is the recipe!
Tomato Basil Soup
2 T olive oil
1 large onion, diced
3 garlic cloves, chopped
3 (14 oz) cans of Hunt's Fire Roasted Tomatoes
2 cups Chicken Stock
1/2 cup Half & Half
1 to 2 T chopped Basil - either dried or fresh
Salt & Pepper to taste
1 T crushed red pepper (optional)
Directions:
In a pot over medium heat, pour in the olive oil and saute onions until transparent. Add the chopped garlic. Saute for 2 minutes.
Next, add the 3 cans of fire roasted tomatoes (including the juice) to the pan, cover for about 15 miinutes, stirring as needed. Add the chicken stock and Half & Half and bring to a simmer. Cook uncovered for 10 minutes or until the soup has thickened.
Add the basil and season to taste with salt and pepper. If you want a little extra "kick", add the crushed red pepper. Simmer for 5 minutes more.
Carefully transfer soup to a blender (it is very HOT!), puree soup until there are no large chunks of tomato left. As I said, great with grilled cheese or a big hunk of french bread for dipping - YUMMY!!!
Store in an airtight container in the refrigerator up to 5 days or in the freezer for 3 months.
ENJOY!
Tomato Basil Soup
2 T olive oil
1 large onion, diced
3 garlic cloves, chopped
3 (14 oz) cans of Hunt's Fire Roasted Tomatoes
2 cups Chicken Stock
1/2 cup Half & Half
1 to 2 T chopped Basil - either dried or fresh
Salt & Pepper to taste
1 T crushed red pepper (optional)
Directions:
In a pot over medium heat, pour in the olive oil and saute onions until transparent. Add the chopped garlic. Saute for 2 minutes.
Next, add the 3 cans of fire roasted tomatoes (including the juice) to the pan, cover for about 15 miinutes, stirring as needed. Add the chicken stock and Half & Half and bring to a simmer. Cook uncovered for 10 minutes or until the soup has thickened.
Add the basil and season to taste with salt and pepper. If you want a little extra "kick", add the crushed red pepper. Simmer for 5 minutes more.
Carefully transfer soup to a blender (it is very HOT!), puree soup until there are no large chunks of tomato left. As I said, great with grilled cheese or a big hunk of french bread for dipping - YUMMY!!!
Store in an airtight container in the refrigerator up to 5 days or in the freezer for 3 months.
ENJOY!