Baby it's COLD outside!!! What in the sam hill is going on, pray tell? I absolutely, positively object to these frigid temps and the thought of it getting 20 degrees colder is almost unbearable.
Obviously, it is perfect soup weather, so I knew a soup recipe would be just the ticket for today's edition. I actually made this soup for the first time on Christmas Eve, and it was a hit all the way around. This recipe is a real winner for me: it's budget-friendly, a snap to prepare and filling without being heavy. Although we didn't have any leftovers when I made it, I am certain the soup would keep for several days, so why not make a pot and take it for lunch over the course of several days? It would definitely save you a ton of money and it beats fast food any day.
Today's recipe comes from Cooking Light (per usual) and I only made a slight tweak or two.
Tasty Tomato-Basil Soup
2 tsp. olive oil
1-2 T minced garlic
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
1. Heat oil in a large saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly.
2. Stir in the broth, salt, and tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes.
3. Stir in basil and simmer a few minutes longer.
4. Remove from heat and allow soup to cool.
5. Place half of the soup in a blender and process until smooth. Remove and repeat procedure with remaining soup.
I topped my soup with a sprinkle of feta cheese, but grated parmesan or crumbled goat cheese would be delightful as well. Pair the soup with my S.P.B. salad and beer bread and you have yourself the perfect meal! Bon appetito!