You Say Tomato

Soups are one of those super comforting lunches or dinners that do a great job warming you up on a cool day.  Soups are also a meal that I rarely make, which I am not sure why since they are so easy and there is such a variety of options to make:  Black Bean, Vegetable, Chicken Noodle, Tortilla, Broccoli Cheddar, etc.  I know that many soups seem quick and easy to make, but in all honesty they make me nervous.  Trying to get the right seasonings and the right consistency takes just enough patience and skill.  I can say for a fact that I have never tried to make my own homemade Tomato soup.  This is a shame considering that grilled cheese and tomato soup is one of Tim’s all-time favorite meals.  If you can believe it, I remember in high school when he would love grilled cheese/tomato soup day when it was served in the cafeteria.  It was  definitely his all time favorite school lunch. I decided to give it a whirl and try to bring back those memories from years ago, although this time I hoped it would be even better since his wife was making his meal and we are no longer in high school!  Soup may be so much easier to pour right out of a can, but it is a lot healthier and delicious coming right off of your stove.

I found a recipe in Cooking Light Magazine for Tomato-Basil Soup that I didn’t think looked too hard.  While I was at the store Sunday, I picked up some ingredients and thought I would give it a whirl!

Tomato-Basil Soup

(Slightly adapted from this recipe)

Ingredients

1 tablespoon extra-virgin olive oil

1/4 medium onion, finely chopped

3 garlic cloves, finely chopped

1 tablespoon dried basil

1 (28-ounce) can fire-roasted tomatoes

1/2 cup Neufchatel Cheese, cubed

1 1/2 cups skim milk

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon black pepper

 

Directions

Heat saucepan of medium heat.  Add oil and onions, cooking for 3 minutes.

 

Add in garlic and cook for another minute until onions are translucent and golden.

Add in tomatoes and basil.  Bring to a boil.

Add in cream cheese and stir until mixed.

 

 

Add mixture to a blender and puree.

Pour mixture back into pot.

Add in milk, water, salt & pepper.  Stir together and bring to a boil.  Turn the stove back to low and simmer for 10-15 minutes.

Dinner is served in less than 30 minutes!  I added asparagus to the side for a little green and also made a grilled cheese for my husband.

Questions:

Do you like to make soup at home?  If so, what is your favorite soup to make?

What is your favorite soup in general:  Broccoli Cheese, Tortilla, Vegetable, Chicken Noodle, etc., etc.?

What was your favorite school lunch when you were in high school?

About these ads