Who says you can’t have soup in the summer (or when it is May and 90 something degrees outside!) I just love tomatoes and fresh basil I love making Tomato Bail Soup. I usually serve it warm but for tonight, I think I will serve it chilled.
I got hooked on La Madeline’s soup when I moved to Louisiana but I think my recipe is just as good and way less expensive! I can’t believe they try to sell it in the store for $8 a jar! NO thank you! You can throw this recipe together in 5 minutes and cook it for 10 and you have dinner! By using the immersion blender first, you increase the surface area and help the flavors develop quicker and the tomatoes cook faster. If you have more time, by all means, cook it longer. Don’t worry if you don’t have fresh basil, you can always substitute dried. If you do have fresh tomatoes, even better!
|My fragrant Basil from the Farmer’s Market|
Cook this on top of the stove, or in the crock pot during the day, it’s just that easy.
15-Minute Tomato Basil Soup
- 28 oz of whole tomatoes or diced
- 28 oz of diced or strained tomatoes
- 3 tbsp chopped garlic
- 10-12 large basil leaves (or 2 tbsp of dried)
- 1/2 tbsp dried thyme
- 1 tbsp onion powder
- 1/4 tsp of red pepper flakes
- 2-3 servings of Kal Stevia, or sweetener of choice (to taste)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Directions are so easy:
- Add all ingredients to large pot except heavy cream and Parmesean .
- Use and Immersion blender and blend until your desired consistency.
- Cook on medium-low, covered for at least 15 minutes or longer depending on your time constraints.
- Just before serving, add the heavy cream and Parmesan cheese.
- Stir well and taste for seasoning. Add salt if needed.
Slow Cooker Method
Add all ingredients to slow cooker except heavy cream and parmesean cheese. Use immersion blender to blend. Cook on low for 4-6 hours or high for 2-3 hours. Stir in cream and cheese. Taste for seasoning and adjust if needed.