I had an urge for Jason's Deli tomato basil soup but sadly, I have recently moved and the nearest one is 2 hours away. I looked at a couple different recipes and each had something different so I tossed them aside and decided to do my own thing. I AM SO HAPPY I DID!
Ingredient List:
1 can of diced roasted tomatoes
1 can of Tomato Sauce
1 chopped onion
1 clove of garlic
1 cup of fresh chopped basil
1 tsp of fresh thyme
2 tsp Kosher salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
1 cup of chicken broth
1 cup of chicken broth
1/2 cup of heavy cream
2 tsp butter
1 tbsp Olive Oil
1 tbsp feta cheese
Step one: Melt butter and add onions, garlic and 1 tsp salt. Cook until onions are translucent.
Step two: Combine all the other ingredients EXCEPT the Heavy Cream and feta cheese in a pot. Add the onions and garlic.
Step 3: Cook for 25 minutes on medium low heat.
Step 4: I used my immersion blend to cream the contents of the pot... skip this step if you prefer chunky soup.
Step 5: Add the 1/2 cup of heavy cream and 1 tbsp feta cheese, stir, cook for a couple more minutes and it is ready to serve.
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