lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Sunday, July 19, 2009

Tomato Basil Soup

A few weeks back my friend Lori had a group of us over for lunch and a playdate, she made the most incredible Tomato Basil Soup, just like La Madeleine. Maybe next time we are over, she will replicate the Chicken Friand....

Anyhow, C refused the soup because it wasn't Cambell's tomato soup. He stated that Campbells is the only tomato soup that he trusts. Don't get me started on the fact that he doesn't even like tomatoes. I served it with three cheese grilled cheeses on ten grain bread; mozzerella, provolone and parmesan. Thank goodness Miss F enjoyed her entire tiny bowl of soup. It was her first real big girl food and she was a major fan. Looks like she will enjoy the leftovers this week.

I changed up the recipe Lori sent me in order to work with what I had on hand and I also reduced the amount of butter, since it was so rich with the cream (she had used the fat free variety, which doesn't ever enter my home).

Tomato Basil Soup

1 cans (14.5 ounce) whole tomatoes
1/2 can (14.5 ounces) chicken broth
1 tablespoon tomato paste
4 basil leaves, chopped finely
1/2 cup cream
2 tablespoons sweet unsalted butter
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tomatoes, tomato juice from the can and broth in a saucepan and simmer for 30 minutes.
Puree with basil with an immersion blender, strain. Return to saucepan. Add cream and butter while stirring over low heat.
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1 comment:

Katie said...

This is my go-to tomato soup recipe! Super yummy and if you don't mind a thinner soup, you can use crushed tomatoes and skip the immersion blender for a quick dinner.

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