2 tablespoons extra-virgin olive oil
1 medium diced onion (or less if desired)
1 teaspoon minced garlic
3 cans roasted diced tomatoes
1/2 cup chicken broth
10 large fresh basil leaves, chopped (can substitute with about 1/2 tablespoon dry basil)
1/4 teaspoon salt
1/2 cup cream (can substitute with whole milk)
In medium pot, saute onions and garlic in the olive oil over medium high heat for 1 minute. Add remaining ingredients except for the cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
Remove soup from heat. In two or three separate batches, puree soup in blender.(NOTE: When blending hot liquids, only fill blender halfway and place kitchen towel over lid to prevent burns). Start with lower settings before puree setting. Return puree to pot, add cream and heat through. Serve hot, garnished w/ chopped fresh basil.
This is soooo good you guys. I just had it for lunch again today. And if you are going to have grilled cheese sandwiches with your soup (which I strongly suggest), try using whole wheat/whole grain bread and use thick slices of cheese--it makes the sandwiches so rich. Also be sure to use REAL butter--don't skimp with margarine or whatever, it's just not worth it with grilled cheese. Oh yeah, and we've noticed that cooking the grilled cheese sandwiches in a cast-iron skillet has given the best results out of almost any other option.
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