Tomato Basil Soup
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Easy to make, Homemade Tomato Basil Soup. Good year ’round, but it really hits the spot with a nice grilled cheese or a baguette bread on a cold fall or winter’s day! We had just this occasion this past Monday! It has been unseasonably cold for November, even for Nebraska! Last Monday afternoon, I prepared (most) of this soup, and then finished it when we got home from After School Art Club. Both of my kids are in it, and I help the art teacher every Monday afternoon. Monday is usually a night I make one of my favorite Crock Pot Recipes! That way when we get home, we are ready for dinner. This week however, I wasn’t prepared with the ingredients for one, and I was hungry for soup. It was sub zero outside, and tomato soup and grilled cheese just sounded wonderful. My hubby isn’t a fan of the canned kind, though, so I end up making him something else to go with his grilled cheese.
Recently, my youngest daughter and I at a place in Omaha, called Green Belly. They are pretty much, soup, sandwiches/wraps and salads. Delicious! She had their Tomato Basil Soup and couldn’t stop talking about it. I decided to give it a go on Monday. I found a recipe on line and adapted it to suit my needs. It was so EASY, and I had everything on hand!
The recipe I found is supposed to be similar, and a copy cat recipe of Applebee’s soup. I have never had that before, so I can’t confirm that, but I can tell you it was wonderful. Not to mention, low in calories. (bonus!)
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Tomato Basil Soup
Easy to make, Homemade Tomato Basil Soup. Good year round, but it really hits the spot with a nice grilled cheese or a baguette bread on a cold fall or winter's day!
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves of garlic, minced
- 4 - 14.5 ounce cans of diced tomatoes
- 48 ounces of chicken broth (could use vegetable broth)
- 1 1/2 cups Half & Half
- 2/3 cup basil leaves
- 1/3-2/3 cups sugar (start with a little and taste it, if you like it sweeter add more, if not leave it!)
- 1 1/2 Tablespoons fresh parsley
- 1/2 teaspoon dried oregano
- Salt and Pepper to Taste
Instructions
In a stock pot or dutch oven over medium heat add your olive oil, add onions and garlic and saute until onions become translucent. This will only take a couple of minutes. Add your canned tomatoes, and broth. Bring to a boil, reduce heat and simmer for about 20 minutes. Remove from heat and let mixture sit for about an hour.
Add your basil, parsley and oregano. Using a stick blender (emulsion blender) blend together. Stir in Half & Half. Add sugar and salt and pepper, to taste, warm and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 1336mgCarbohydrates: 53gFiber: 7gSugar: 46gProtein: 7g
Nutrition isn't always accurate.
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Great Grilled Cheese Recipe:
Apple BBQ Pork & Smoked Gouda Grilled Cheese
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