We are heading into the holiday season which means lots
of rich foods and sweet treats. And while I love to indulge as
much as the next person, I also like to weave in some
healthy, lighter dinners for my family during the season.
This tomato-basil soup recipe is a favorite!
I serve it with cheese toasts and a caesar salad.
Tomato-Basil Soup
{adapted from Portland's Palate - Junior League cookbook}
1/4 cup butter, plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
3 {28 ounce} cans Italian plum tomatoes
Salt and Pepper
1 1/2 teaspoons Italian seasoning
2 cups chicken broth
In large saucepan over medium heat, melt 1/4 cup butter. Add 3
tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender,
about 15 minutes. pour in tomatoes and their liquid. Simmer
uncovered for 30 minutes. Season with salt and pepper.
* Now - use either an immersion blender {THE best kitchen gadget}
or food processor to puree tomato mixture. Return mixture
to saucepan {if you used a food processor}.
In small saucepan over medium heat, melt remaining 2 tablespoons
butter. Add remaining 2 tablespoons basil, garlic and Italian seasonings
and saute for 5 minutes. Combine sauteed herbs with chicken broth
and tomato mixture. Simmer until heated through.
I am having a hard time getting my head around the fact
that next week is Thanksgiving! It really is my
favorite holiday. I love the pause, the time
with family, the food........but geez, isn't it still September?
Happy Thursday!
Yum! I am going to have to try this.
ReplyDeleteI just had Panera's version for lunch and now pinned yours so I can try to make it myself. Thank you for sharing!
ReplyDeleteI just printed out the recipe to try this week. I bet it smells divine! Does it freeze well? I'd love to be able to make a huge batch and freeze some for later.
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