I have been craving simple soups with salads on the side lately. And this soup fit my desires perfectly, since there are only 6 ingredients! My stomach and mind have been SO happy since I made this soup! I don't think that I will ever be able to make Campbell's tomato soup in a can ever again after making this healthy soup!
Paul and I got our protein for the day by having spinach salad topped with hard boiled eggs, etc. After the salad, we ate this soup and they really go perfect together! This soup made enough for 8 servings and I was sad when we finally finished it off. I got the recipe from allrecipes.com but I changed some things to make it taste better (in my opinion).
What I love: The fresh taste, the creamy texture, the fresh basil, the crusty bread dipped into the amazing soup...mmm...
Tomato Basil Soup
Ingredients:
*2 cans (28 ounces each) crushed tomatoes
*18-20 ounces of chicken broth
*18-ish fresh basil leaves, minced
*3 tsp. of sugar
*1.5 - 2 cups of whipping cream *OR* half and half
*6 tbsp. butter
*optional spices such as: pepper, paprika, salt, etc.
Directions:
1) In a large pot, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes.
2) Add basil and sugar. Let it simmer for a few more minutes. Reduce heat to low, stir in cream and butter. Cook until butter is melted. Add spices of your choice.
3) Enjoy with salad (optional) and bread (optional)!
Comments:
*Make sure to really mince the basil! I chopped into long strips, but while eating the soup, I kept wishing that the basil had been minced into smaller pieces. I will be doing that in the future.
*Make sure to let the sugar simmer into the soup for more than a few minutes. The sugar stops the tomatoes from tasting too acidic. I made the mistake of adding the sugar and then adding the rest of the ingredients and then eating it. The first day, the soup was WAY too acidic tasting, and I didn't want to eat it anymore. The next day, the soup had "settled" and it was amazing from then on. So if your soup is tasting too acidic, let it simmer some more and think about adding some more sugar.
*The comments on allrecipes.com for this recipe suggested that if you use fresh canned tomatoes, the acidic taste isn't an issue. So if you use fresh canned tomatoes, you might not need to use as much sugar in your soup. Keep that in mind! (Note to self: grow my own tomatoes someday and then can them!)
*I think that the next time I make this soup, I will use one can of crushed tomatoes and one can of diced tomatoes so that my soup has more texture. If anyone does this, let me know if it tastes as good as I imagine!
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