I know it has been way to long since my last post. Hopefully this will be the start of many more posts to come in the near future. I know it is becoming summer and soup may not be the first thing that comes to mind. I made this on a chilly, stormy afternoon so it warmed me up but at the same time is very light, fresh and healthy. The recipe originally called for 2- 14 oz cans of fire roasted tomatoes. I decided to roast some of my own tomatoes instead. This cut down on the sodium as well as made the soup taste more fresh... because it is:) This recipe is very simple to make and was slightly adapted from The Family Kitchen, Babble Blog.
Ingredients
1 – 28 oz can tomato sauce
1 – 14 oz cans fire roasted tomatoes 6 roma tomatoes
1 large bunch fresh basil, torn
1 quart chicken or vegetable stock
1/4 cup cornstarch
1/2 cup water
1 cup milk (I used non-fat)
3 tablespoon sugar
salt and pepper
1 clove garlic
1/2 medium onion, finely chopped
olive oil
1 – 14 oz cans fire roasted tomatoes 6 roma tomatoes
1 large bunch fresh basil, torn
1 quart chicken or vegetable stock
1/4 cup cornstarch
1/2 cup water
1 cup milk (I used non-fat)
3 tablespoon sugar
salt and pepper
1 clove garlic
1/2 medium onion, finely chopped
olive oil
Method
1. To roast the roma tomatoes- preheat oven to 400 degrees F. Slice tomatoes in half and brush with olive oil, sprinkle with salt and pepper. You can also roast the garlic along with the tomatoes; to do this simply wrap the un-peeled garlic in aluminum foil and place on the same baking tray as the tomatoes.
Bake for 45minutes to 1 hour. Remove from oven when the top of the tomatoes are browned. Place garlic and tomato in food processor and process as smooth as you desire your soup to be.
2. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
3. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve garnished with parmesan and fresh chopped basil.1. To roast the roma tomatoes- preheat oven to 400 degrees F. Slice tomatoes in half and brush with olive oil, sprinkle with salt and pepper. You can also roast the garlic along with the tomatoes; to do this simply wrap the un-peeled garlic in aluminum foil and place on the same baking tray as the tomatoes.
Bake for 45minutes to 1 hour. Remove from oven when the top of the tomatoes are browned. Place garlic and tomato in food processor and process as smooth as you desire your soup to be.
2. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
