Smoky Tomato Basil Soup
I can't remember where I found this, but then I added, tweaked, rearranged. And I don't have any pictures, which seems to be an essential in the blog world. Sorry.
Todd and I both loved this. M and B, not so much. They prefer Trader Joe's Tomato Soup.
Perfect for a chilly evening. Add a side of a creative grilled cheese--try a unique bread, a smoky cheddar or swiss, or maybe basil/tomato/mozzarella combination.
3 cloves of garlic, minced
2 tablespoons of basil olive oil (or you can use regular, I just like the accent basil flavor)
2 - 14 oz. cans of Muir Glen Fire Roasted diced tomatoes
1 - 14 oz. can of organic diced tomatoes
2 cups of stock (beef, but you could use chicken or vegetable)
1 tsp of applewood or hickory smoked sea salt
1 tsp of agave
1/2 tsp of fresh ground black pepper
splash of liquid smoke
1/4 cup of heavy cream
3 tablespoons of fresh basil, chopped or even the frozen cubes from TJ's.
shaved parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for about a minute or two. Just don't burn the garlic. Add the tomatoes, pressing with your spoon to make it a bit less chunky. Add chicken stock, salt, pepper, agave, and liquid smoke. Cook the soup on medium at a simmer for 15 minutes. To finish, reduce the heat to low and stir in heavy cream and basil.
Cool a bit and then blend to smooth in a blender. Put it back on the stove to reheat, top with shaved parmesan and homemade croutons (if you like).
Enjoy.
Todd and I both loved this. M and B, not so much. They prefer Trader Joe's Tomato Soup.
Perfect for a chilly evening. Add a side of a creative grilled cheese--try a unique bread, a smoky cheddar or swiss, or maybe basil/tomato/mozzarella combination.
Smoky Tomato Basil Soup
3 cloves of garlic, minced
2 tablespoons of basil olive oil (or you can use regular, I just like the accent basil flavor)
2 - 14 oz. cans of Muir Glen Fire Roasted diced tomatoes
1 - 14 oz. can of organic diced tomatoes
2 cups of stock (beef, but you could use chicken or vegetable)
1 tsp of applewood or hickory smoked sea salt
1 tsp of agave
1/2 tsp of fresh ground black pepper
splash of liquid smoke
1/4 cup of heavy cream
3 tablespoons of fresh basil, chopped or even the frozen cubes from TJ's.
shaved parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for about a minute or two. Just don't burn the garlic. Add the tomatoes, pressing with your spoon to make it a bit less chunky. Add chicken stock, salt, pepper, agave, and liquid smoke. Cook the soup on medium at a simmer for 15 minutes. To finish, reduce the heat to low and stir in heavy cream and basil.
Cool a bit and then blend to smooth in a blender. Put it back on the stove to reheat, top with shaved parmesan and homemade croutons (if you like).
Enjoy.
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