Ok. Here is another recipe from my pantry and refrigerator. Super easy, delicious, and healthy.
Tomato Basil Soup
- 2 T. butter
- 2 T. olive oil
- 1/4 cup chopped onion
- 1-2 cloves garlic
- 3 28 ounce cans plum tomatoes
- 14 ounce can chicken broth
- 4 ounce can V-8
- 4 T. dried basil
- 1 t. red pepper flakes
- salt and pepper to taste
Melt butter in skillet and add olive oil. When bubbling and hot, add the onion and garlic. Saute for 3-4 minutes.
Add can of chicken broth and let cook down for 5 minutes, stirring twice. Add the cans of tomatoes, V-8, red pepper flakes, and 2 T. dried basil. With medium heat under the pot, let the soup bubble. Turn the heat down a bit, but allow the soup to continue to bubble for 30 minutes. Stir occasionally.
Now that the soup has simmered and reduced, its time to mix the soup up. This will make the consistency change from chunky to smooth and creamy. I use a stick blender, but you can also use a blender. Be very careful and mindful of the hot liquid that you are blending up. Take it slow so it doesn’t splatter.
Take this opportunity to adjust your seasonings. Add the remainder of the basil, or more to taste if you prefer. Also, add salt and pepper to taste. Let the soup simmer for another 20-30 minutes, stirring occasionally. Then serve! It is an easy soup and made straight from things you already have on hand! I garnish with croutons and fresh parmesan cheese.
I usually serve this soup with a grilled cheese sandwich or a tuna fish sandwich. A glass of red wine doesn’t hurt either! This is another one of my “refrigerator cook” creations…straight from the pantry. As promised in my last blog, I will help you build your fridge and pantry so you too can pull things out and start creating! I have a page attached that has a list for you to start your pantry building. I will be adding to it and changing it, so take a peek at it every now and again. Start having fun in the kitchen!