I’m not very good at eating soup when it’s hot out. I never crave it. I do, however, love eating soup when it’s chilly. Or chili. 😉
Anyway, it’s not getting much cooler here. I thought it was time but this week will be close to 90 degrees! Come on, already. But when those chilly days do arrive, I’ll be ready with my tomato basil soup in hand.
Tomato Basil Soup
1 28oz can diced tomatoes
2 cloves garlic, diced
1 medium sized yellow onion, diced
2 cups vegetable broth
3/4 cup fresh basil
salt and pepper
In a large pot, sauté garlic and onions in olive oil for several minutes on medium-high heat, until translucent. Add all of your diced tomatoes to the pot and heat for 2-3 more minutes. Remove from heat and place your tomato mixture in the blender. If you have an immersion blender, just leave it on the stove and use that. Add salt and pepper and basil to the tomato mixture. Blend well. Place the blended tomato basil mixture back in the large pot on the stove on low-medium. Add the vegetable broth and heat for 5 or so minutes until soup is hot. Serve immediately. Preferably with a grilled cheese panini.