Tomato Basil Soup.....

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!