Monday, September 22, 2014

Tomato Basil Soup

Today is my big brother's birthday (happy 40th) and with that comes the official start of fall.  I can feel it in the air; the shorter days, crisp breeze, football games and volleyball.  The leaves in our neighborhood are just beginning to change from their vibrant greens to lovely shades of red, orange, yellow and brown.  Fall is one of my favorite seasons! But, so are spring and summer.  Today I have begun the official decor change.  I am switching out shells for pinecones and drift wood for leaves and twigs.  The blues, greens and corals I have throughout my home will be toned down with rusts, deep greens and browns.

However, the change of seasons at my house are not only in the decor, but in the food I prepare as well.  I find myself in the kitchen creating soups, casseroles and warmer, heartier meals.  And this weekend, soup found its way to our table.  Even better, 4 of the 5 of us enjoyed it.  I call that success.

I made Tomato Basil Soup (recipe below).

I first sautéd some onion, celery, carrot and garlic in a little bit of butter until soft.

Added in some different layers of tomato and chicken stock.

 Some basil and a bay leaf along with a little pepper to give the soup a punch of homestyle flavor.

I simmered it on the stove for about 5 hours,  I'm sure you could throw it all into a crockpot and let the flavors meld together in there as well.

Right before you are going to serve it, stir in a 1/2 a cup of cream cheese and a pint of half and half.  Once it is melted and combined, serve it up.  I love pairing this soup with cheesy, garlic bread.  I am a dipper and this is a perfect compliment to the soup.

And like I said before, all but one of us (that would be Smiley) liked the soup.  Action even decided to express his feelings in the soup itself:

Tomato Basil Soup

2 stalks celery, chopped
1/2 of an onion, chopped
1/2 cup shredded carrot
2 cloves garlic, minced
2 Tablespoons butter

28 oz diced tomatoes
3 cups (24 oz) vegetable juice (like V-8)
6 oz tomato paste
28 oz crushed tomatoes
14.5 oz can chicken broth
Pepper, to taste
1 bay leaf
2-3 tablespoons of snipped basil (more or less to taste)
1/2 teaspoon baking soda

1 pint 1/2 and 1/2
4 oz cream cheese

1.  Saute the veggies in 2 tablespoons of butter until softened.
2.  Add all ingredients except the 1/2 and 1/2 and cream cheese.
3.  Simmer for 3-6 hours.
4.  About 10 minutes before serving, stir in the 1/2 and 1/2 and cream cheese.
5.  Serve

* I think crushed red peppers would be good in this soup if you like a little kick.  My kids are not always so keen on spice, so I did not add any.

* If you like your soup a bit thinner, add more chicken broth or vegetable juice

*  Have fresh tomatoes on hand?  Chop them up and toss them in!


a Bowl full of Lemons

1 comment:

Donna's Daze said...

Oohhh...sounds yummy. I love a good home made tomato soup. I can't wait to try this one out.