Sundays are for cooking and getting meals prepared for the week. Now that the weather is cooler, I’m so happy we can start making soup again! It’s so easy, toddler friendly to make and eat, and it will often yield at least two dinners if not more.
Today we made tomato basil soup — we’ll have it with veggie burgers, salad, or grilled cheese sandwiches. Tomatoes aren’t in season, but that doesn’t matter. Canned tomatoes are the way to go for this soup anyway!
I did the chopping, my little one did the pouring and stirring, and we both did the tasting. Here’s the recipe:
- 2 24-ounce cans whole peeled organic tomatoes (be sure to look for a BPA-free can)
- 1/2 small white onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth (I like to use salt-free, and add salt myself)
- a bunch of basil
- salt and pepper to taste
- optional – about a tablespoon heavy cream
Saute onions and garlic in a little olive oil. Add canned tomatoes and whatever juice comes out of the can. Simmer until onions are soft. Add vegetable broth and continue to simmer uncovered, about 20 minutes. Add torn basil and let simmer another few minutes.
Using an immersion blender, blend until the soup reaches your desired consistency (I don’t like mine totally smooth). Add salt and fresh ground black pepper to taste (I like lots!).
Optional: stir in a scant tablespoon of heavy cream.