This is, hands down, my new favorite tomato soup. It's incredibly tasty and super quick to whip up. I made this soup last year, and we liked it really well, but using the fire roasted tomatoes in this soup really makes it something else! I also love the hidden protein component in the soup -- it makes it creamy and fills you up more! All it needs is some toast, corn muffins, mini-quiches, or just a chunk of hearty crusty bread to go with it and you're set. You could even add some (3 cups) cooked brown rice to it to make it stretch.
I got the original recipe here and tweaked it pretty well to fit us.
Roasted Tomato and Basil Soup
makes about 8 cups
- 1/2 cup diced onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrot
- 1 tsp minced garlic
- 3 cups vegetable broth
- 2 cans fire roasted diced tomatoes, with juice
- 2 cans white beans (kidney, great northern, or chickpea), rinsed and drained
- 2 TBLS fresh chopped basil, packed (1/4 cup packed leaves pre-chopped)
- 1 tsp salt
- pepper and extra basil to taste
- optional: 3 cups cooked brown rice
-- Saute the onion, celery, carrot and garlic until tender.
-- Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, 5-10 minutes to let the flavors really get to know eachother.
-- Take off heat and CAREFULLY with an immersion blender, puree until smooth.
Also -- this is the last post until after Christmas (and maybe New Years!). I have crafts still left to be make, gifts to be wrapped, cookies to bake for that exchange, and little boys to make memories with! Merry Christmas and Happy New Year to you all!