I got the sweetest gift from my friend Jodi this week - an enormous bag of fresh basil, straight from her garden! I'm such a blessed girl. I have the best family at BridgeWay Church!
So of course, I immediately went to Sprouts and perused the aisles. I got home with my groceries, my bag o' basil, and my camera, ready to document. Ernestine told me her favorite soup is tomato basil, especially La Madeleine's. The pressure was on!
Turns out, D and E both agreed that this soup is better than La Madeleine's! It has all the same heart-warming flavors without the immoral amounts of butter and cream.
I sat at this table with 2 of my favorite people, ate some yummy soup, and had a deep, lengthy theological conversation. Brownies in the oven and a fire in the fireplace. My ideal night!
tomato basil soup
1/2 large onion, finely chopped 3 cloves garlic, minced 1-2 tbsp olive oil 1 (28 oz) can diced tomatoes 2 (14.5 oz) can fire roasted tomatoes 1 (8 oz) can tomato sauce 1 (6 oz) can tomato paste 1 handful fresh basil, chopped 2 tbsp butter 2 cups water 2 cups chicken broth 1 cup (1%) milk Parmesan cheese salt & pepper
In a large pot, saute olive oil and onions for 10 minutes. Add garlic and cook for 5 more minutes. Add all the tomato cans, water, chicken broth, butter and basil. Bring it to a boil, then reduce heat, cover, and let it simmer for 30 minutes. Now you'll need to puree the soup. I poured the soup into a food processor (in small batches) and pureed it that way. I like my tomato basil soup VERY creamy! Once it's all pureed, return to the bot and let it simmer. Add the milk, salt and pepper. Top with Parmesan cheese. Enjoy!