Tomato Basil Soup

When I found this recipe, I truly didn't like tomato soup. My husband on the other hand, loved it, so I thought I would give it a try. Boy, I am glad I did. Not only is this recipe easy, it is delicious. This is probably one of my favorite cold weather meals to make.

I use a dutch oven to make this soup, but you could use any pot that you have, i'm sure it would turn out just as good. I also use a hand immersion blender, but you can use a food processor or a blender as well. To start, you are going to want to gather all your ingredients.

• 3 lbs roma tomatoes

• 1 white onion

• 5 cloves of garlic

• handful of basil

• 1 1/4 cup of chicken broth

• 1/2 cup of heavy cream or as much as needed

• oregano or italian blend seasoning

• salt & pepper

• olive oil

Preheat your oven to 400 degrees.

Next, I chopped all my ingredients up. I half the roma tomatoes, julienne the onion, smash the garlic cloves with a knife and peel keeping them whole.

Then I put the tomatoes on a baking sheet, throw down the garlic cloves, drizzle the tomatoes with some olive oil and salt and pepper. Pop that in the oven at 400 degrees for 40 minutes.

You don't want to start this next part until your tomatoes are done because, well, they are the star of the show. I usually make my own croutons to go along with this soup, using some type of baguette.

Once your tomatoes are done, you want to get a pot and put some olive oil in the bottom, about 2 tbsp, and sauté the onions. You want to cook these down until they get slightly browned. Turn the heat down and add the tomatoes and garlic to the pot with the basil.

Using an immersion blender, blend up the tomatoes, onions and basil until almost everything is blended. It should look something like this:

Once mostly blended, add the chicken stock and continue to blend. Add cream to the desired consistency while still blending. Add in seasoning as well.

Then voilà, you have delicious creamy tomato basil soup! My family of four demolishes this soup; it is even kid-approved! Which is saying a lot because my 9-year-old doesn't like a lot of food!

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Recipe Card

• 3 lbs roma tomatoes

• 1 white onion

• 5 cloves of garlic

• handful of basil

• 1 1/4 cup of chicken broth

• 1/2 cup of heavy cream or as much as needed

• oregano or italian blend seasoning

• salt & pepper

• olive oil

1. Preheat oven to 400 Degrees. Slice romat tomatoes in half. Place on a baking sheet with garlic cloves. Sprinkle tomatoes with olive oil, salt & pepper. Put in the oven for 40 minutes.

2. When the tomatoes are done, saute onions in pot with olive oil until slightly browned.

3. When onions are done turn heat down low add tomatoes and garlic into pat with basil. Using immersion blender, blend tomatoes, garlic, onions and basil.

4. Once mostly blended add chicken stock and continue to blend.

5. Add cream to desired consistency while still blending. Add seasoning as well.

For Croutons:

• french bread or rustic baguette

• olive oil

• garlic powder

• italian seasoning

• salt

• pepper

1. Cube bread.

2. Toss in bowl with olive oil, garlic powder, Italian seasoning, salt, and pepper.

3. Place on a baking sheet at 400 degrees for about 10 minutes.