Hello readers! I’ve been slacking I know, but that’s kind of good in my mind because it means I have been really busy!
This week is a soup week. The chilly AZ mornings and nights called for something a little warm and special. For all my northern readers….. I’m sorry for complaining about 60 degrees.
Wherever you’re located, soup is always a staple in my book. Soup can be extremely versatile, light, or extremely filling. Not to mention, soup is a number 1 comfort food in my book.
Tomato soup is one of my favorites. The problem with most store-bought or restaurant-style tomato soups is they are extremely salty and often time cream-based, which obviously packs a little too many calories into my tiny bow of soup. My Rustic Tomato Basil Soup is hearty, warm, but won’t bust the button on your jeans! Topped with homemade garlic parmesan croutons coated in olive oil and thyme, this delicious soup is easy, with very few ingredients, and can be made in small or large quantities. I hope you enjoy my Rustic Tomato Basil Soup!
Ingredients: (makes 3-4 servings)
- 6 medium-large regular tomatoes (not beefsteak; a little lager than plum)
- 2 garlic cloves
- 8 oz no sodium added chicken or vegetable stock
- 1 1/2 – 2 Tbsp dried basil (or 4-5 large fresh basil leaves)
- 1/2 cup unsweetened almond milk
- pinch of black pepper
- pinch of salt
- 1 tsp garlic powder
- 1/4 medium red onion
- 1 Tbsp olive oil
- 1-2 cups cubed bakery bread of your choice (1 used basic sourdough)
- 1-2 tbsp olive oil
- 2 tsp dried thyme
- 1/2 tsp garlic powder
- pinch of black pepper
- grated parmesan cheese (use however much you prefer)
Pre-heat your oven to 350 degrees. Toss your cubes of bread in olive oil, seasonings, and herbs and bake for 8-10 minutes or until golden brown. Be careful not to burn!
Slice all your tomatoes in half. In a large pot, add the chicken stock, tomatoes, 1 tbsp basil, the garlic cloves, and black pepper and bring to a boil. Once to a boil, lower to a simmer and allow tomatoes to cook for 35-40 minutes you may leave the lid partially on but make sure some steam can be released so chicken stock can reduce.
In a small skillet, slice you onions into think strips and saute on med-low until soft and caramelized. Set aside.
Once your tomatoes have cooked down, put all contents of the pot into a blender and pulse until the mixture has turned semi-smooth, but still slightly chunky (if you’d like a smoother soup, go ahead and blend until you achieve the smoothness you’d like). Pour contents back into the same pot, add almond milk, additional tbsp of basil, garlic powder, and a pinch of salt. Let simmer for an addition 20 minutes, stirring occasionally. Add the sautéed onions to tomato mixture and finish out cooking for an additional 5-10 minutes. Serve hot and top with croutons and a little sprinkle of parmesan cheese. Enjoy!