I think one of my favorite things about fall and winter is that you can have soup for dinner a lot — like almost every night a lot. Perhaps one of the easiest soups to make is tomato. Like most people of my generation, I grew up with tomato soup from a can. Tomato soup from a can will always hold a place in my heart because of the memories it brings up, but really, homemade is so much better, and it’s almost as easy. Here’s my latest tomato soup find from Deliberately Domestic.
Tomato Basil Soup
4 15 oz cans of diced tomatoes (I used Costco’s organic tomatoes — I’m keep my fingers crossed that the cans are BPA free, if anyone knows, please let me know)
15 oz of broth (I used vegetable broth, but any broth will do)
18 basil leaves chopped
1 cup whole milk
3 tablespoons butter
1 small onion, chopped
salt and pepper to taste
Melt the butter in a stock pot. Add onions and saute until golden. Add tomatoes and broth. Bring to a boil and simmer 10 minutes. Add the basil and milk, stir and then blend using an immersion blender. (You can also use a regular blender in small batches, but I really love my immersion blender, perhaps if you don’t have one, Santa can put one in your stocking.) Add salt and pepper, and you’re done. Fast and yummy. Add a grilled cheese sandwich and you have a complete meal. Tah-dah.
For me, the best part of this recipe is that I finally found a use for this —
Yup, that’s my basil plant. I had no idea they got that big. Oh, and I’ve figured out how to harvest the seeds. Let me know if you’re interested in heirloom basil seeds — I have a bazillion or two.